On food and cooking the science and lore of the kitchen ( PDFDrive ) 1098
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (125.53 KB, 2 trang )
Chapter11
Sauces
TheHistoryofSaucesinEurope
AncientTimes
The Middle Ages: Refinement and
Concentration
Early Modern Sauces: Meat Essences,
Emulsions
The Classic French System: Carême and
Escoffier
SaucesinItalyandEngland
Modern Sauces: Nouvelle and PostNouvelle
The Science of Sauces: Flavor and
Consistency
FlavorinSauces:TasteandSmell
SauceConsistency
TheInfluenceofConsistencyonFlavor
Sauces Thickened with Gelatin and Other
Proteins
TheUniquenessofGelatin
ExtractingGelatinandFlavorfromMeats
MeatStocksandSauces
Commercial Meat Extracts and Sauce
Bases
FishandShellfishStocksandSauces
OtherProteinThickeners
Solid Sauces: Gelatin Jellies and
CarbohydrateJellies
JellyConsistency
JelliesfromMeatandFish:Aspics
Other Jellies and Gelées; Manufactured
Gelatins
Carbohydrate Gelling Agents: Agar,
Carrageenan,Alginates
SaucesThickenedwithFlourandStarch
TheNatureofStarch
DifferentStarchesandTheirQualities
The Influence of Other Ingredients on
StarchSauces
IncorporatingStarchintoSauces
