Culinary Arts Blog
Mirepoix is rough chop /peelings of vegetables. Normally the vegetables for mirepoix is carrots, onions, and celery. The spices are parsley, bay leaves, peppercorn and that is called a bouquet ganiene. The temperature should always be cold. Never place in a stock tomato peeling, cucumber peelings. Stock is made is brought to a boil, reduced to a simmer for many hours. The other stocks you can make is beef, fish, and vegetable. If the stock is made correctly it will resemble to gello ounce cool. The five mother sauces are espagnole,tomato,veloute,bechamel,and egg (emulsified). Auguste Escoffier - lane up with mother sauces. The mother sauces that you could use or add chicken sauce into is veloute.
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