On food and cooking the science and lore of the kitchen ( PDFDrive ) 1121
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afterthickening.
Asatisfyingsauceoffersstimulationto
mostofourchemicalsenses.Asauce
thatdoesn’tseemquiterightisprobably
deficientinoneormoretastes,ordoesn’t
carryenougharoma.Thecookcantaste
thesauceactivelyforitssaltiness,
sweetness,acidity,savoriness,and
aroma,andthentrytocorrectthe
deficiencieswhilemaintainingthe
overallbalanceofflavors.
SauceConsistency
Thoughthemainpointofsaucesistheir
flavor,wealsoenjoythemfortheir
consistency,theirfeelinginthemouth.And
problemswithconsistency—withthesauce’s
physicalstructure—arefarmorelikelythan
flavorproblemstomakeasauceunusable.
Curdledorcongealedorseparatedsaucesare
notpleasanttolookatortofeelinthemouth.
Soit’sgoodtounderstandthephysical
structuresofcommonsauces,howthey’reput
togetherandhowthey’reruined.
Food Dispersions: Mixtures That Create
Texture The base ingredient in nearly all
flavorfulfoodliquidsiswater.That’sbecause
foods themselves are mostly water. Meat
juices, vegetable and fruit purees are all
obviouslywatery;creamandmayonnaiseand
thehoteggsauceslessobviouslyso,butthey
too are built on water. In each of these
preparations, water is thecontinuous phase:
the material that bathes all the other
components, the material in which all the
other components swim. (The only common
exceptions are some vinaigrettes and butter
andnutbutters,inwhichfatisthecontinuous
phase.) Those other components are the
dispersed phase. The task of giving sauces a
desirable consistency is a matter of making
thecontinuous,basephaseofwaterseemless
