On food and cooking the science and lore of the kitchen ( PDFDrive ) 1099
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StarchinClassicFrenchSauces
Gravy
Sauces Thickened with Plant Particles:
Purees
Plant Particles: Coarse and Inefficient
Thickeners
FruitandVegetablePurees
NutsandSpicesasThickeners
Complex Mixtures: Indian Curries,
MexicanMoles
Sauces Thickened with Droplets of Oil or
Water:Emulsions
TheNatureofEmulsions
Guidelines for Successful Emulsified
Sauces
CreamandButterSauces
EggsasEmulsifiers
ColdEggSauces:Mayonnaise
Hot Egg Sauces: Hollandaise and
Béarnaise
Vinaigrettes
SaucesThickenedwithBubbles:Foams
MakingandStabilizingFoams
Salt
SaltProduction
KindsofSalt
SaltandtheBody
Sauces are liquids that accompany the
primaryingredientinadish.Theirpurposeis
to enhance the flavor of that ingredient — a
portion of meat or fish or grain or vegetable
—eitherbydeepeningandbroadeningitsown
intrinsic flavor, or by providing a contrast or
complementtoit.Whilethemeatorgrainor
vegetableisalwaysmoreorlessitself,asauce
can be anything the cook wants it to be, and
makes the dish a richer, more various, more
satisfying composition. Sauces help the cook
feed our perpetual hunger for stimulating
sensations, for the pleasures of taste and
smell,touchandsight.Saucesaredistillations
ofdesire.
Thewordsaucecomesfromanancient
