Foods Chapter 15 - soups and sauces chpt 18

Types of soups-clear/thin/thickened/cream/bisque

*Boullion: a broth made from meat and veggies and then strained to remove any solid ingredients. -less gelatinous than stocks. *Consomme: a richly flavored soup stock that has been carified and made transparent by the use of egg whites. THIN SOUPS: *Have a consistency between that of a clear liquid soup and a thickened soup. *Broth based, but typically contain a garnish of cooked meats, veggies, and/or starch such as pasta, rice or barley. THICKENED SOUPS: *Any stock or broth can be thickened with cream, pureed veggies, a sauce, or oter thickeners such as added bread, noodles, grains or plain starch. *Adding starches to soups also reduces the perception of saltiness if the components of starch or any added gums bind to sodium. -chowders = fish based soups thickened with veggies such as potatoes that have been cooked in millk. -gazpacho = uncooked, thick, tomatoe-based soupd with added veggies. -minestrone = italian soup with macaroni, veggies and beans CREAM SOUPS: *are a type of thickened soup. *made by adding cream and/or milk to a thickened, flavorful puree made from meats, poultry, fish and or veggies *common thickeners = white sauce, potaote starch, pureed veggies *cream is thickening agent in bisques. BISQUE: *a cream soup made from shellfish. *marketers sometimes label creamed veggies soups or bisques

Bouquest Garni

*a bundle of parsley, thyme, bay leaf, and whole black pepper rolled in a leek and tied together with twine. *can be added to dishes with a lot of liquid undergoing a long simmer. *cracked or ground pepper should never be added at the start of a long heating process because it will turn harsh and acrid in taste.

Slurry

*a thickener made by combining starch and a cool liquid *gradually mixing cold water, which will not cause the starch granules to expand, into either cornstarch, wheat flour or arrowroot to make a fairly thin liquid *when heated, (usually 3 minutes) the starch granules expand and thicken the sauce *inferior to roux thickened sauces because they are less stable and leave behind a starchy tatse

Roux

*a thickener made my cooking equal parts of flour and fat *hot liquid is gradually dded to the cooked flour and butter and this combination is cooked until it reaches the desired consistency, depending on what kind of sauce is being prepared *3 types: white, blond and brown (most cooking) *as roux cooks, it becomes darker and its starchy taste lessons but its ability to thicken is also reduced as the starch molecules are broken down by heat.

Mirepoix

*made up of onions, celery, and carrots is often added to stocks. *this standard mirepoix can be modified to produce a white mirepoix, which leaks replace the carrots in order to create a near colorless stock. *salt or other potent seasonings are not usually added until the last half hour or not at all

Stock-what it is/how it's made

*primarily Water with no flavor *Foundational thin liquid of many soups, produced when meat, poultry, seafood and/or their bones, or veggies are reduced (simmered and strained) *Cracked bones and water are often main ingredients of meat stock:

Thickened sauce-what it is

*rely predominately on starch gelatinization for their smooth texture *preparation consists of selecting the right ingredients, combining them, and slowly heating the mixture to the point of gelatinizations. *liquid, thickening agent and seasonings and/or flavorings LIQUID: -white, brown stock -milk -clarified butter -tomato juice or puree THICKENING AGENT: -wheat flour, starch, cornstarch SEASONINGS: -most common = salt, black pepper, white pepper, lemon juice, cayenne, herbs and wine.

Au jus

*served with its own natural juices *roasts

Curdling

*when acids from ingredients such as tomatoes, can cause milk proteins to curdles as the mixture heats. *curdling can be reduced by the following measures: -prepare a fat/flour mixture with either milk or the stock -stir some of the hot soup into the cold dairy product to temper in before adding it to the warm ingredients -do not allow the soup to come to a boil after adding any dairy product, particularly cheese -add acid to milk rather than milk to acid.

Degrease

STEP 1: *separating the liquid from the fat *after cooking, the meat or poultry is removed from the pan so the liquids and residues on the bottom of the pan can be separated from the fat. METHODS: -refrigerating the mixture so the fat resists to the surface, hardens, and can be removed -tipping the pan so the fat can be skimmed or spooned off from the pan juices -using special utensils that permit the fat and liquid to separate so that only the liquid is poured off

Deglaze

STEP 2: *to add liquid to pan drippings and simmer/stir to dissolve and loosen cooked-on particles sticking to the bottom of the pan *liquid used may be water, but stock, wine, beer, milk cream, tomato juice or vegetable juice may also be suitable, depending on the kind of taste preferred

Reduction

STEP 3: *the process in which a liquid is simmered or boiled until the volume is reduced through evaporation, leaving a thicker, more concentrated, flavorful mass; or the product of this process *concentrates the volume and flavor of the contents in the pan Step 3 = straining step 5 = seasoning

Brown stock white stock

WHITE STOCK: the flavored liquid obtained by simmering the bones of beef, veal, chicken or pork. *Veal bones = greatest amount of collagen, making the thickest, most gelatinous stocks *beef bones = richest, meatiest flavor BROWN STOCK: *the stock liquid obtained by simmering bones and or meat prior to simmering them. *deeper, caramelized flavor *browning the bones and meat before adding water has the advantage of discouraging the stock from becoming cloudy *heating the meat coagulates many of the proteins and traps minute particles that could otherwise cloud the stock