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Stocks, Broths and Sauces (Stocks (How to make: (Cooked for a medium…
Stocks, Broths and Sauces
Sauces
Types
Hollandaise; Emulsified egg yolks, clarified butter, seasonings.
Sauce Tomat: tomato with flavorings, and sock with added seasonings.
Espangnole: Made of some tomato sause, brown stock, seasonings.
Stocks
Vedgtable stock:
No meat, vedgtables, hebs, spices in water.
Pairings
Simmered with vedgtables, aromativs, and animal bones.
Glazes
Full of flavor, turns solid when refrigerated.
Taste Profile
Thick, cream like, in replacement of butter or cream.
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Broths
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How to make:
- Skim the foam, strain the broth, remove the fat,
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Soup
Pairings
Goes will with crackers, sandwhiches, salads.
Chowder Soup:
Made with cream or milk, made from fish, seafood or vegetables.
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Chil
Made from an assortment of beans, meat of some sort and usually contains tomatoes
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