The Butcher Babe Cookbook: Comfort Food Hacked by a Classically Trained Chef

Author:Gavin, Loreal [Gavin, Loreal]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2017-04-24T16:00:00+00:00

Chapter 4

BUTTER AND BONES, A CLASSICAL APPROACH:

Sauces

There are a few things that you need to know how to do in order to be a confident cook. One of those things is learning how to make sauces. Making sauces, in my opinion, is basically just science in motion. Once you learn the scientific laws that rule the culinary world, you can break them.

While we are discussing things you need to know, let me remind you that every great cook out there has burnt an innumerable amount of things in their lifetime. Every great cook has thrown away hours of work because there were no ways to fix that mistake, or perhaps they were not aware of them.

The following kitchen hacks are designed to make you more confident in the kitchen. Trust me, I learned the hard way for you already.

Whoops I…

1. Burnt the bottom of the pan

Stop what you are doing and take the pan off of the heat. For some reason a lot of cooks go into panic mode and start to stir the sauce or soup with the desperation of 1000 sinking ships. That’s your first mistake. Leave the burnt bits in the bottom of the pan. Transfer the liquid to another pan, and begin again. You may have to also strain the liquid while transferring it depending on its viscosity.

2. Have lumps in my sauce

This happens a lot. It’s generally an easy fix, involving a mesh strainer. Just filter out those little floury bits and keep on moving. Lumps in sauces happen when the roux isn’t made properly. One must always use a wooden spoon in the sauce-making realm. Wooden spoons allow you to feel the bottom of your pans with out burning your finger tips off. Very cool.

3. Broke my sauce

Dinner’s ruined! A broken sauce can be brought back to life no problem. Got a blender? Got a whisk? There you go. If your hollandaise is too thick, slowly add hot water. If your hollandaise is too thin, add some more acid, such as hot sauce, vinegar or lemon juice. The acidity of these ingredients binds to the fat (butter and egg yolks) and slightly cooks the two, creating a luscious viscosity.

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