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anattractiveappearance.Manysaucesare
nondescript,butothershavethevibrantcolor
oftheirparentfruitorvegetable,orthedepth
oftonethatcomeswithroastingandlong
cooking.Somehaveanattractivesheen,and
someareintriguinglytransparent.Thevisual
beautyofasauceisasignofthecarewith
whichitwasmade,asuggestionofintensity
andclarityofflavorandofpresenceonthe
tongue:ananticipationofpleasurestocome.
Thereareseveralbasicwaysofmaking
sauces.Manyoftheminvolvedisrupting
organizedplantandanimaltissuesandfreeing
thejuicesthatcarrytheirflavor.Once
extractedfromtheirsource,thejuicescanbe
combinedwithotherflavorfulmaterials,and
thenoftenbenefitfromthickeningtohelp
themlingeronthefoodandinthemouth.The
cookthickensjuicesbyfillingthemwitha
varietyoflargemoleculesorparticlesthat
obstructtheflowofthewatermolecules.
Mostofthischapterdealswithdifferent
thickeningmethodsandtheirapplications.
Saucesarecloselyrelatedtotwoother
basicpreparations.Soupsarealsoliquidfoods
ofvariousconsistencies,andmaydifferfrom
saucesonlyinbeingsomewhatless
concentratedinflavor,sothattheycanbe
eatenasafoodinthemselves,notanaccent.