Preparation and Pre-Processing · Başlangıç
Sauce and Mixture Prep
Learn to thicken with a roux, build an emulsion, reduce a sauce, and stop cream- or yoghurt-based sauces from curdling.
What Will You Learn in This Lesson?
- Thicken a sauce correctly using a roux
- Build an emulsion and bring it back together if it breaks
- Thicken and concentrate flavour in a liquid using reduction
- Prevent curdling in cream- and yoghurt-based sauces
- Balance acid and sweetness when seasoning a sauce
Required Equipment
Required
- Mixing bowls in a few sizes
- A whisk
- A wooden spoon or silicone spatula
- A fine-mesh strainer
- A measuring cup
Optional
- An immersion blender
- A small piece of cheesecloth
Alternative
- No whisk: beat vigorously with a fork using wide strokes
- No immersion blender: strain the sauce through cheesecloth to smooth it
Safety
- Hold the bowl slightly away from you while whisking a hot sauce; a splash can burn.
- Cook sauces that are thickening over low heat — high heat scorches the bottom and ruins the sauce.
- Prepare mixtures containing allergens like hazelnut or almond in a separate, labelled bowl.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
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Safe Knife Use
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Chopping Techniques
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Slicing Techniques
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Cube and Strip Cutting Methods
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