Sauces, Spices and Flavor Balance · Başlangıç
Basics of Flavoring With Sauces
Learn pan-sauce deglazing, the vinaigrette ratio, reducing to thicken, yogurt-based sauces, and how to thicken a sauce.
What Will You Learn in This Lesson?
- Turn the fond left in a pan into a sauce through deglazing
- Build a vinaigrette using the 3-to-1 ratio
- Thicken a sauce by reducing it
- Make a yogurt-based sauce without it curdling
- Thicken a sauce with starch or butter
Required Equipment
Required
- A heavy-bottomed saucepan
- A whisk
- A separate tasting spoon
- A fine-mesh strainer
- A wooden spoon
Optional
- A squeeze bottle with a fine tip
- A kitchen thermometer
Alternative
- No whisk: stir briskly with a fork instead
Safety
- Boiling sauce can splatter; use a long-handled spoon to stir and keep your hand away from the pot.
- Wash the tasting spoon every time you taste, and never dip the same spoon back into the sauce.
- Caramelizing sugar reaches extremely high temperatures; a splash can cause serious burns, so keep your distance.
- Never grab a hot saucepan handle with a bare hand — always use a cloth.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
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