Thickening Agents

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Thickening Agents
1
Roux
50% Fat
50% Flour
When cooked it should look like wet sand
at the beach.
The longer you cook it the darker it gets.
2
Types of Roux
• White- cooked for 15 min.
• Blond- Cooked for 20 min.
• Brown- Cooked for 25 min. brown in
color and nutty in aroma.
• These are the 3 basic types of roux
3
Other types
• Dark Brown- red brick color
• Black- used in Cajon cooking
4
• Roux will not reach it’s maximum
thickening capacity until the sauce comes
up to a boil.
• The longer a roux cooks the more you will
need to thicken a sauce.
5
Slurry
• Flour and cold liquid mixed together
used to thicken a sauce.
• Cornstarch and arrowroot can also be
used.
6
• A sauce or soup thickened with a slurry
will have a glossy shine to it.
• Such as egg drop soup from a Chinese
restaurant.
7
Burre Manie
• Equal parts of RAW butter and flour.
• this will break down quickly. Causing the
sauce to separate.
8
Monte au Burre
• Raw cold butter that is whisked into
sauces.
• This will thicken the sauce, make it rich
and glossy in appearance.
9
Nape’
• To thinly coat the back of a spoon
• All sauces that are made should be
cooked to a Nape’ consistency.
10
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