On food and cooking the science and lore of the kitchen ( PDFDrive ) 1118
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (169.06 KB, 2 trang )
restaurantandhomecookswhodoservetimeconsumingmeatstocksandreductionsseldom
make them from scratch; these products are
well suited to manufacture on an industrial
scale, and good versions are available in
frozenform.Therichcreamandbuttersauces
popularized by thenouvelle cuisine have
becomelesscommon;simplerbroths,reduced
pan deglazings, and vinaigrettes more so.
Thanks to the international scope of modern
cooking, restaurant diners encounter a wider
range of sauces than ever before. Many of
themarecontrastingpureesmadefromfruits,
vegetables, nuts, and spices, or else thinner
soy-and fish-based Asian dipping sauces;
these are attractive to restaurateurs because
they require less time, labor, and often less
skillthantheclassicFrenchsauces.Similarly,
homecooksarenowlikelytobuytime-saving
and versatile bottled sauces and dressings.
And a few inventive chefs are experimenting
with unusual tools and materials — among
them
liquid
nitrogen,
high-powered
pulverizers,thickenersderivedfromseaweeds
and microbes to make new forms of
suspensions,emulsions,foams,andjellies.
ThesubtlenessanddelicacydescribedbyI
YinandFranỗoisMarinarenotespecially
prominentamongcontemporarysauces.On
theotherhand,neverbeforeinhistoryhave
wehadsomanydistillationsofdesirefrom
whichtochoose!
TheScienceofSauces:
FlavorandConsistency
FlavorinSauces:
TasteandSmell
Theprimarypurposeofasauceistoprovide
flavorintheformofaliquidwithapleasing
consistency.Itsmucheasiertogeneralize
aboutconsistency,howitiscreated,andhow
itcangowrong,thantogeneralizeabout
