Kitchen Mysteries: Revealing the Science of Cooking by Hervé This & Jody Gladding
Author:Hervé This & Jody Gladding [This, Hervé & Gladding, Jody]
Language: eng
Format: epub, pdf
Tags: Non-Fiction
ISBN: 9780231141703
Google: QB14rlPgSFUC
Amazon: 0231141718
Barnesnoble: 0231141718
Goodreads: 1093651
Publisher: Columbia Univ Pr
Published: 1993-01-02T00:00:00+00:00
Sauces
CREAMY, SATINY, FLAVORFUL
Neither a Juice nor a Purée
Before they sang of Trojan heroes or the adventures of Ulysses, the Greek poets invoked the Muses, who were supposed to ensure the truth of their poetic madness. As modern bard of one of the basic components of cooking—the sauces—I invoke Ali-Bab, that early-twentieth-century French engineer who, upon returning from his numerous world travels, offered gourmands the fruits of his long travel experience. His Gastronomie pratique hardly merits its name, but his paragraph on sauces deserves to be quoted:Sauces are liquid food combinations, thickened or unthickened, that serve to accompany certain dishes.
Thickened sauces, by far the most important, all consist of a more or less succulent stock, seasoned, and a thickening agent. The number of stocks for sauces is considerable, the number of aromatics very great, and there are many ways to thicken a sauce. Thus, given these circumstances, it is easy to understand that, with the number of possible combinations being infinite so to speak, here lies a veritable gold mine for the treasure seeker.
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