#and a basic Béchamel

[lonelydipshit]

Ok 1) vegetable is a culinary term, whereas fruit (in the sense of thing that grows from flower/bud and contains seed) is a botany/biology term, which is where a lot of the confusion with the tomato thing comes from. This also is how mushrooms snuck into being vegan, they’re under the culinary term vegetable and since vegans eat vegetables they’re fine. Grains is also a culinary/cultural term which explains its inconsistent definitions as well

Honestly bizarre that tomatoes get all the flack for “not being a vegetable” because they're technically a fruit when:

A) There are a ton of fruits that get categorised as vegetables. Like this also applies to pumpkins, squashes and cucumbers.

B) The fucking mushrooms are standing there at the back of the crowd in this witch trial, trying to look inconspicuous because they somehow got into the vegetable club with no fucking controversy despite the fact that they're not even plants.

[original-punks]

pizza, drink, and movie w/ my beloved mum 🥰

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[iocity]

ASL ‘Merica AU where Sabo is a straight A+ to almost failing gifted kid burnout warrior who goes to college for PoliSci (he is a raging socialist and also fucking insane actually, the craziest). He is the student government president on campus when he goes to college, and the Dean HATES HIM; he KEEPS GETTING ELECTED THOUGH. He fucks with the dean PURPOSELY and acts like he has no fucking clue he is driving the poor man insane. He is in for his masters at 21, and despite being quite the important figure on campus (he literally met the governor for lunch and later keyed his car, secretly ofc) he is absolutely unhinged and criminal in his activities. Ace is a delinquent who ONLY gets to stay in school because he makes ok grades (he is a GOD at literally anything crafty or homemaking-y but sucks at school cause unfair skill testing is a state requirement. Sewing, printmaking, art, photography, jewelry making, carpentry, fashion, pottery, stop motion; you name it and Ace is going fucking insane in the studio. He ends up mentoring for welding and jewelry making, and he goes to trade school. Everyone there is surprised at how polite and well-mannered he is cause he dresses like a SLUT. He acts business casual but dresses like he just got back from an LA bender), and Luffy fails miserably at everything but Biology, specifically entomology and ethnobotany, but he is like a child genius in those (his special interests are bugs and food basically, which is also how he ends up meeting Sanji; a quirked up french (he is from Manhattan) boy goated with the sauce, the sauce in question being béchamel). Luffy is a freshman in for… you guessed it! An Entomology and Biology (they did not have ethnobotany; he whined so hard until Sabo threatened to key the Dean’s car, and Ace had to stop them) double major, and the ONLY reason he hasn’t failed out is because he is so freakishly smart at his majors’ classes despite failing every other class. He SUCKS at chemistry and advanced calc though (he needs to pass them for his majors), which is how he ends up getting tutoring from this absolute nerd in highschool (Choppa) and his adoptive dad (Franky). Also Sanji has an even specialer interest than Luffy foodwise and Luffy really admires him because of that.

Masterlist!

[tlaquetzqui]

It’s funny how much of French cuisine is just good country cooking. Take off “stew this meat with these vegetables, possibly in wine” and “arrange scrambled eggs around some other ingredient” and there isn’t much left. Hell, three of the five Mother Sauces are just gravy (velouté and Espagnole are basically poultry and brown gravy, respectively, while béchamel is sawmill gravy).

[ditto-knits]

Food for Thought

PRAWN  

Poached with Chilled Celery Root and Green Apple Velouté. 

***

“What is veh-loo-tay?” the girl whispered to her mother. 

“Ask the waiter,” her mother picked up her napkin and delicately wiped her mouth with the corner, “he will know.”

“Excuse me Mr. Robot Waiter sir, what is, um, veh-loo-tay?” the girl turned around to face the waiter, making sure to enunciate each syllable of the mystery word carefully. 

Walter stepped out from the corner of the room. He was programmed to stand away from the tables while the customers ate unless his service was needed. Walter stared down at the little girl, napkin tucked into her pressed and ironed blouse, feet wiggling beneath the table. 

“Velouté,” Walter said, “is French for ‘velvety.’ It is one of France’s 5 mother sauces, the others being béchamel, espagnole, tomato, and hollandaise. It is a white sauce, started from a stock of chicken, veal, or fish, and thickened with a roux, a butter and flour mixture.” 

The girl nodded respectfully, turned back to the dish in front of her, and was about to lift her spoon to try a taste of the now demystified velouté, when she frowned a bit and turned back to the all-knowing waiter. 

“Um, Mr. Robot Waiter, what does velouté taste like? Is it good?” 

Walter paused for a moment. According to his database of tastes, the velouté in this dish had a light, slightly tart flavor from the apples. The sauce was creamy, velvety, as the name would suggest, and very agreeable to most palates, especially a young child’s. Walter told this to the little girl. 

Convinced that the dish in front of her would be delicious, the girl dipped her spoon into the pale green velouté, and tasted. 

Walter stepped back into his corner, mechanical eyes still watching the girl as she ate. 

He wondered if the velouté really did taste good. 

***

Robots can’t taste anything. 

Even Walter, who was programmed to know all the tastes and flavors in the world, who could expertly describe any dish or pair the perfect wine with any entree, had never actually tasted anything for himself. Walter could smell things, in a way. Rather, his air filter could detect scent producing molecules, but this was only so Walter could detect the first wisps of smoke from a fire. Perhaps it was more accurate to say that Walter could identify smells rather than “smell” smells. Ethyl butyrate notified him of the likely presence of strawberries, while isoamyl acetate was indicative of bananas. 

Every night, Walter stood in his re-charging station and plugged himself into the generator. He powered himself off, and turned back on automatically once his battery was full in the morning. That was his source of sustenance. He had no stomach to fill, no reason to feel hunger, nothing to taste with, no means at all by which to desire food like the patrons of the restaurant where he served. They always arrived so hungry, no table manners could disguise how much they desired to be stuffed full, to dig in without restraint. Was it because they were hungry, or did food really taste that good? And what did “good” even mean? 

***

I wonder, Walter thought one night as he stepped into his charging station, if the electricity tastes like anything. It’s basically my food. This time, instead of turning himself off, Walter concentrated hard on the feeling of the electricity coursing through his wiry veins. A crackle in his fingertips, the lightest buzz on his tongue. Something was permeating through his mouth, something not so pleasant, a burning, acrid… taste? 

Is this the only flavor I am destined to experience? Walter lamented, the stinging, sparking, smoking taste of my power source?

Unable to handle the acid on his tongue much longer, Walter powered himself off and dreamt of delicious things he had never tasted before. 

***

One day at the restaurant, one of the customers turned a beef dish away -- roasted with smoked beets and onion relish, rich, savory, and tender-- since she was a vegetarian. Walter took her untouched plate and walked back to the kitchen. Walter could smell the steak, could detect the flavor compounds produced by the maillard reaction that resulted from the perfect sear, but he did not hunger. 

Walter approached the tunnel between the dining area and the kitchen, which housed all the utensils, plates, and an emergency charger. Walter was alone. 

No one would know if I took a bite, Walter thought, I can just try chewing it. 

Walter had never used a fork and knife before, but the information was all there in his database. He had helped countless customers before with their table manners, after all. Knife in his right hand, and fork in his left, Walter stabbed into the steak and pressed down with his knife. 

The steak is tender, and it’s juicy. The red liquid is not blood, it’s myoglobin, a protein that carries oxygen through blood. 

Walter lifted the fork to his mouth, and his jaw lowered. He carefully placed the fork tines speared with steak on his shiny tongue. The metal of the fork scraped against his titanium lips. Since Walter had no teeth to chew with, the steak moved languidly around his mouth, spreading its juices as Walter moved his mandible up and down. 

It’s savory. The beef is medium-rare, and the onion relish is sweet and tangy. 

Walter might as well have chewed an eraser. At least the textural experience was less… rubbery. 

After a few seconds of chewing, Walter tried to swallow, but remembered he had no esophagus, and no stomach for it to lead down to. He reached for a napkin, allowed the steak to drop from his lips, and used the corner of the cloth to wipe out the juices from his mouth. 

Maybe if I try it again I’ll taste it for real. 

Walter was about to reach for his fork again, to take another bite, just one more bite. Maybe if he just thought a little harder, he could taste the salt on his tongue, the earthiness of the beets… 

WARNING, BATTERY LOW

Walter’s vision went red, and he walked over to the nearest charging station, conveniently right in the tunnel. He plugged himself in, staring wistfully at the steak sitting mockingly in front of him. 

Walter was doomed to continue serving humans until they let him retire, which wouldn’t be for an awfully long time. Until then, he’d be forced to watch countless customers eat not knowing how lucky they were to say the words, “how delicious!” and mean it. 

Overwhelmed by a desire to taste something, anything no matter how terrible it was, Walter concentrated again on the tingling sensation of electricity coursing through his tongue. Bitter, acrid, and pungent, the intensely unpleasant aroma filled his mouth and senses, but Walter held on to this disgusting flavor, the only taste he would ever know, ever really know for himself. 

The napkin with the steak was becoming soggy in his hand. He clenched his fist a bit tighter. 

The scent producing particles from the beef lingered in the air. His air filter captured the thiophenes and pyrazines wafting from the steak, formulated to make the mouth of any human water. The only liquid in Walter’s mouth was the leftover juices from the steak. He would have to wipe the liquid away or his metal tongue would corrode and rust. 

The chemicals of the maillard reaction found no receptacle with which  to bind on Walter’s tongue. He could not taste them, but knew they tasted good. 

Walter was hungry. 

[thetreetopinn]

*Buys a pre-made microwavable meal from the grocery store that says "Cajun Chicken Pasta"*

Huh, this might be good. Hope it's not too spicy.

*heats it up and tastes nothing but the most basic of basic béchamel sauces with no salt at all*

Bitch... this ain't even WHITE PEOPLE spicy.

As a native Louisianan, I am OFFENDED.

*adds salt, pepper, and cayenne*

[rebeccasculinary]

Learn How to Cook Like a Pro with Rebecca’s Culinary Group

Cooking is an art form that brings together creativity, technique, and passion. Whether you’re a beginner or an experienced home cook, elevating your culinary skills can transform simple meals into gourmet experiences. At Rebecca’s Culinary Group, we specialize in teaching you how to cook like a pro, combining expert advice with mouthwatering recipes that will impress even the toughest critics.

Why Learn from Rebecca’s Culinary Group?

Rebecca’s Culinary Group is not just another cooking platform. With years of experience and a love for food, our mission is to empower people to cook with confidence and creativity. We offer a comprehensive approach to learning that caters to every level, from novice cooks to advanced culinary enthusiasts. Our hands-on, step-by-step guidance helps you master the techniques used by order breakfast catering in boston professional chefs, ensuring you can replicate the magic in your own kitchen.

Here’s why Rebecca’s Culinary Group stands out:

Expert Guidance: Led by professional chefs with decades of experience, our tutorials cover a wide range of culinary techniques, from basic knife skills to advanced cooking methods.

Diverse Recipes: Our recipes cover everything from simple, everyday meals to complex dishes for special occasions. Whether you're interested in healthy eating, international cuisine, or gourmet delights, we have something for everyone.

Personalized Approach: We offer personalized tips and tricks to help you overcome your kitchen challenges, whether it’s perfecting that difficult soufflé or mastering the art of seasoning.

Master Essential Culinary Techniques

The secret to cooking like a professional lies in mastering essential techniques. At Rebecca’s Culinary Group, we break down the most important culinary skills into simple, easy-to-follow steps, so you can apply them confidently.

Knife Skills

Good knife skills are fundamental in any kitchen. We teach you how to hold a knife properly, how to chop, dice, and slice with precision, and even how to care for your knives. With our guidance, you’ll work faster, safer, and more efficiently.

Cooking Methods

From grilling and sautéing to roasting and poaching, there are numerous ways to cook food. We walk you through the best methods for each type of ingredient, ensuring that you maximize flavor and achieve perfect textures.

Sauce Making

A well-made sauce can elevate any dish. At Rebecca’s Culinary Group, we teach the essential sauces, including béchamel, velouté, and hollandaise, as well as quick sauces for everyday meals like pan drippings or a fresh herb chimichurri.

Baking Basics

Baking is often seen as a precise science, and our baking tutorials simplify the process. Learn how to make perfect pies, cakes, and breads with tips that ensure consistency, from kneading dough to controlling oven temperature.

Recipes to Elevate Your Cooking

The true joy of cooking comes from exploring and experimenting with new recipes. At Rebecca’s Culinary Group, our library of recipes is filled with both classic and contemporary dishes that will satisfy any palate.

Weeknight Dinners Made Easy

Even after a long day, cooking can be a pleasure with quick and delicious meals. Learn how to make wholesome dishes like stir-fries, pasta, and grilled proteins, all in under 30 minutes.

Impressive Dishes for Special Occasions

From holiday feasts to dinner parties, our recipes for special occasions will make you the star of the show. Try our succulent roast chicken with herb butter, indulgent truffle risotto, or decadent chocolate soufflé for a touch of elegance.

Healthy and Flavorful Meals

Eating healthy doesn’t have to be boring. Our healthy recipe section includes salads, grain bowls, and plant-based meals that are packed with flavor, using fresh herbs, spices, and clever cooking techniques to keep things interesting.

Tips for Cooking Like a Pro

At Rebecca’s Culinary Group, we don’t just offer recipes; we provide professional tips to help you become a better cook. Here are a few pro tips that will instantly elevate your cooking:

Mise en Place: This French term means "everything in its place." Before you start cooking, prep all your ingredients. It helps keep your kitchen organized and ensures you’re ready to cook efficiently.

Season at Every Stage: Seasoning your food is key to unlocking flavor. Don’t just season at the end—add salt, pepper, or other seasonings as you cook to build depth of flavor.

Use Fresh Ingredients: Fresh herbs, spices, and high-quality produce make a world of difference in your dishes. Whenever possible, use the freshest ingredients for the best results.

Join Rebecca’s Culinary Group Today!

Cooking like a pro is within your reach. Whether you want to improve your everyday meals or learn gourmet techniques, Rebecca’s Culinary Group is here to help. Our platform is designed to make learning fun and accessible, with plenty of resources to turn you into a master of the kitchen.

Ready to take your culinary skills to the next level? Head over to rebeccas culinary group and start your journey today! With our expert guidance and delicious recipes, you’ll soon be cooking like a professional chef, creating unforgettable meals for your family and friends.

[jonfarreporter]

A Journey through Greek Culture awaits at the 73rd annual Greek Food Festival in San Francisco

It’s that time of year again when the abundance of harvest beckons people to gather to feast; and what better way to feast than a food festival like the 73rd annual San Francisco Greek Food Festival beginning on September 20.

San Francisco’s long-running and beloved Greek Food Festival, returns to the Mission District this fall.

The festival is newly rebranded as “A Journey of Greek Culture.”

The three-day food festival will offer for purchase a wide variety of freshly homemade Greek food, including Spanakopita, Moussaka, Gemista (also known as stuffed peppers), Gyros, and other meat and vegetarian options.

Greek desserts and wine will also be available for purchase, and vendors will be on hand selling a selection of items.

The entertainment will be traditional dance performances by award-winning folk dance groups. They will enhance the festival with new as well as classic Greek music for all to enjoy.

Speaking on behalf of the organizers of the festival, Maria Nicolacakis took a few moments to explain what all goes into the annual festival at Annunciation Cathedral in the heart of San Francisco’s Mission District.

“A lot of food is made,” she exclaimed.

When asked about ‘what does it take to prepare for the three-day celebration festival?’ She said, “Regarding the food prep specifically, we have two main kitchen leads.”

“There are hundreds of volunteers, of all ages who sign up for shifts in the kitchen over the course of several weeks ahead of time, leading up to the festival,” Nicolacakis said.

Mentioning a few of the other details the festival must attend to, Nicolacakis noted.

“In addition to the food there are all the other logistics of the festival, such as permits, floor plan layout, the purchasing of the food, decor, volunteer management (for the three days of the festival), and donation solicitations for both food items and commemorative album ads.”

Typically, when festivals like this are put together, it’s a labor of love on the part of the entire community, usually a church, such as Annunciation Cathedral. The Cathedral’s congregation initially was established over 100 years ago in 1921.

“It is an intergenerational effort designed to bring the whole community together in celebration of Greek culture,” said Nicolacakis.

Mothers, grandmothers and extended families all rally together to make such a festival a success as well as a tradition. That particular flavor or savory dish delight so many people enjoy, most likely is from a cherished recipe that has been handed down through generations.

This is why the local-community-based annual food festival has been well-attended for over seven decades. Emphasis is on all dishes being home-made.

“Home-cooked food items are completed in batches and categories,” Nicolacakis continued.

“For example, the spinach filling is made for the spanakopita triangles first, then The spanakopita (a savory spinach pie) is assembled.”

She went on to explain further that “the meat sauce for the pastítsio (a Greek & Mediterranean pasta dish) and the (beloved by many) Moussaka (a Greek & Mediterranean style casserole) is prepared first.”

“Then follows the béchamel sauce, said Nicolacakis (it’s basically a roux, similar to hollandaise but very unique to Greek cuisine) and then the trays are assembled.”

In addition to the many savory entrees there are desserts, like baklava and Loukomadies (a Greek form of donuts).

“Our ‘cafenio’ (coffee shop) set up will offer Greek desserts and coffee,” said Nicolacakis.

“Greek wine, beer, and other drinks will be offered,” she said. “And, a variety of vendors will be on hand selling a selection of various items such as gifts, crafts, etc.”

“The music will be provided by DJ Jukebox C, who plays both new and classic Greek tunes,” said Nicolacakis.

The raves about the festival and its food on Yelp and other social media sites is five-stars. Mission Local, among others news sources, cites it as a highlight on its Events page.

Marke Bieschke the Arts & Culture editor of 48 Hills considers this annual festival as one of his favorites. “This is an old school culture fest… It’s so wholesome and delicious,” he noted in his ‘Arts Forecast’ column on the local news website.

The festival begins on Friday September 20 opening at 11: until 9:00 PM. It continues for the entire weekend through Sunday Sept. 22.

The event is easily accessible via public transportation and valet parking will be available. Admission is Free!

Annunciation Cathedral is at the heart of San Francisco’s Mission District, located at:

245 Valencia Street (between 14th St. and Duboce). For more information visit Annunciation Cathedral website.

[mondosol]

The Versatility of the White sauce Béchamel

Béchamel sauce, also called white sauce, is a classic French sauce that’s used as the base for many other sauces. In fact its creamy texture and delicate flavor make it popular in French and international cuisine. Béchamel sauce Béchamel is an ancient basic sauce claimed by both the French and the Italians as their own creation. Butter ½ cup (100 g)Flour 00 ¾ cup (100 g)Whole milk 4 ¼ cups (1…

[sixtocarreon]

Mornay Sauce

Sauce Mornay is a classic French sauce that’s essentially a béchamel sauce (a white sauce made from a roux of butter and flour cooked in milk) enriched with cheese. It’s creamy, rich, and versatile, commonly used in dishes like macaroni and cheese, vegetables, eggs, and fish. Here’s a basic recipe for Sauce Mornay: Ingredients: Unsalted Butter: 2 tablespoons – For a rich, smooth…

[fromthescrapbook]

L'APPRENTICE CUISINIERE

K so I like to pick up magazines and media from different languages and from different places and today I finally managed to finish something I've been wanting to for a long time. So this is a white roux recipe, a cousin to the bechamel sauce. It's from a French magazine from the 50s-70s which I've translated into English to the best of my abilities. The roux is a type of sauce where you mix flour and fat.

I have more stuff like this in a few other different idioms that I want to translate, but I'll have to take my time. I'm leaving the translation below. I found this quite useful and informative and after the recipe they give you possible versions and combinations depending on what you want to eat the sauce with. And with all the untranslateable terms I realised how much French cuisine has coined.

------------------------------------------------------------------------------

White sauce

This sauce is an accompaniment to vegetables, fish, poultry. Unlike what's too often widespread, it is never made with milk. Only the Béchamel sauce is, whose basic technique is the same (we'll get back to that shortly). - Régine Signorini

REQUISITES FOR SUCCESS:

Good balance of proportions: butter, flour, liquid (see below).

Don't use extra-fluid flours that thicken too much. They won't do this in a good way. Some flours that have been milled for a long time produce the same effect for different reasons. If the sauce liquefies at the end of cooking you can fix it by binding it with egg yolks (see photo 6).

Butter and flour should cook sufficiently together before adding the liquid: this cooking is called "making a roux". The liquid should always be added cold and all at once to avoid lumping. The liquid is generally the broth obtained from cooking the food that the sauce accompanies: vegetables (asparagus, leeks, cauliflower), fish, mussels, poultry or meat (chicken white, blanquette, etc.). At the end, you can add the egg yolks and cream to thicken or enrich the sauce.

The sauce should be stirred continuously until fully cooked. So prepare all your ingredients before you begin.

FOR 4 TO 6 PEOPLE

50 g butter, 50 g flour, 1/2 litre liquid [e.g.broth] a cofeespoon of fine salt, pepper.

Put the butter on low heat and let it melt fully.

Add the flour in one sitting (this can be done away from the fire), let it cook while stirring: the mix becomes smooth and very much bonded, then it begins to acquire the texture of a mousse.

Once the mix gets very moussy it acquires a cookie odour, don't let it take colour. At this stage of cooking you should have a white "roux". Cooked a while longer, the "roux", becomes blonde and then brunette, this being the basis for another sauce type. Add the cold liquid in one sitting.

The sauce will appear failed because the particles of butter and flour were distributed in the liquid. After a few minutes, it resumes consistency and begins to thicken. The Sauce is done cooking after you've added broth once or twice.

If you still have to make other things, put the sauce in a bain marie and melt a piece of butter without sinking it in; let it melt on the surface, it will prevent a coat from forming. Mix when ready to serve. Season with salt and pepper.

To enrich or thicken the sauce, you may add one or two egg yolks, but never directly: they will coagulate without thickening. To do this, put the yolks in a bowl; slowly pour a bit of the sauce to get the yolks used to the heat; then pour the contents of the bowl into your pan and mix.

Here we'll give you the composition of the most common [white] sauces [illegible but something about mentioning the greatest white sauces afterwards: the Nantua, the Villeroy, the hot-cold, etc.]

For vegetables: white roux + broth from cooking your chosen vegetable

For fish: white roux + court-bouillon

With capers: white roux + court-bouillon + capers

Norman: white roux + court-bouillon (or mussel water and white wine) + cream

Aurore: white roux + water + tomato sauce

Pullet: white roux + meat or fish court-bouillon + eggs + cream + chopped parsley

Mushrooms: white roux + vegetable broth + mushrooms sauteed in butter

Ravigote: white roux + broth (vegetable, meat, or fish) + shallots (chopped and cooked in vinegar) + egg yolks + minced tarragon and chervil

Carry: white roux + broth + cream + a coffeespoon of carry [curry?]

[tropiliteee]

A Comprehensive Guide to Cooking with Cream

Introduction

Cream is one of the most versatile and indulgent ingredients in the culinary world. Its velvety texture and rich flavor can transform ordinary dishes into extraordinary culinary experiences. Whether you're a professional chef or a home cook, understanding how to use cream in your cooking can elevate your dishes to a whole new level of deliciousness. In this comprehensive guide, we'll explore everything you need to know about cooking with cream, from its various types to essential cooking techniques and a collection of mouthwatering recipes.

I. Cream Types: A Primer

Before we delve into the world of cream-based cooking, let's start by understanding the different types of cream commonly used in the kitchen:

Heavy Cream: Also known as whipping cream, heavy cream contains the highest fat content (usually around 36-40%) of all cream varieties. Its luxurious richness makes it ideal for whipping into stiff peaks for desserts like whipped cream or adding lusciousness to sauces and soups.

Light Cream: Light cream, with a fat content of around 20-30%, is a versatile choice for both sweet and savory dishes. It's great for enriching coffee, tea, and hot cocoa, as well as creating creamy pasta sauces.

Half-and-Half: Half-and-half is a blend of equal parts milk and cream, typically containing 10-12% fat. It's often used as a lighter alternative to heavy cream in recipes where a slightly lower fat content won't compromise the dish's richness.

Whipped Cream: As the name suggests, whipped cream is created by beating heavy cream until it thickens and forms soft peaks. It's a delightful topping for desserts like pies, cakes, and ice cream sundaes.

II. Cooking with Cream: Essential Techniques

Now that you're familiar with the cream varieties, let's explore some essential techniques for incorporating cream into your cooking:

Reducing Cream: Reducing cream involves simmering it gently to thicken and intensify its flavor. This technique is commonly used to create rich sauces like Alfredo or carbonara. To reduce cream, simply simmer it over low heat until it thickens to your desired consistency.

Whipping Cream: Whipped cream is a staple in dessert recipes. To whip cream successfully, ensure that both the cream and your equipment (bowl and beaters) are well-chilled. Beat the cream until it forms stiff peaks and sweeten it with sugar and vanilla to taste.

Infusing Cream: Infusing cream with flavors like herbs, spices, or citrus zest can add depth to both sweet and savory dishes. Heat the cream gently, add your chosen flavorings, and let it steep before straining out the solids.

Emulsifying Cream: Cream can be used to create silky emulsified sauces like béchamel or hollandaise. Combine cream with other liquids and fats over low heat while constantly whisking to achieve a smooth, creamy consistency.

III. Savory Creamy Dishes

Now that you've mastered the basic techniques, let's explore some savory dishes where cream plays a starring role:

Fettuccine Alfredo: A classic Italian pasta dish featuring fettuccine noodles coated in a luxurious Alfredo sauce made with heavy cream, butter, and Parmesan cheese.

Creamy Tomato Soup: Elevate your tomato soup by adding a swirl of heavy cream for a velvety texture and a touch of richness.

Chicken à la King: Tender chicken and vegetables in a creamy sherry-infused sauce served over rice or toast points.

Creamed Spinach: A decadent side dish where fresh spinach is cooked in a creamy sauce made from heavy cream, butter, and grated Parmesan cheese.

IV. Sweet Creamy Delights

Of course, cream's versatility extends to the realm of desserts. Here are some sweet treats that showcase the magic of cream:

Crème Brûlée: A classic French dessert featuring a smooth custard base made with cream, egg yolks, and sugar, topped with a crisp caramelized sugar crust.

Tiramisu: An Italian favorite with layers of coffee-soaked ladyfingers and a creamy mascarpone filling made with whipped cream and eggs.

Chocolate Mousse: A velvety and airy dessert made by folding whipped cream into melted chocolate and egg yolks for a decadent treat.

Panna Cotta: An elegant Italian dessert consisting of sweetened cream, set with gelatin, and often served with fruit coulis.

V. Cream as a Culinary Canvas

Beyond the classic dishes mentioned earlier, cream serves as a versatile canvas upon which you can paint a myriad of flavors. Here are some creative ideas for using cream in your cooking:

Creamy Risottos: Incorporate cream into your risotto recipes to achieve a luscious, velvety texture. Variations like mushroom and truffle cream risotto or seafood cream risotto are sure to impress.

Creamy Salad Dressings: Combine cream with herbs, vinegar, and seasonings to create creamy salad dressings that bring a delightful richness to your greens.

Creamy Soups: Explore a world of creamy soups beyond the classic tomato and potato leek. Consider butternut squash, roasted red pepper, or creamy asparagus soups to showcase seasonal ingredients.

Creamy Dips: Whip up creamy dips for your next gathering. Creamy spinach and artichoke dip, buffalo chicken dip, or a sweet dessert dip with cream cheese can be crowd-pleasers.

Creamy Cocktails: Surprise your guests with creamy cocktails like White Russians, Irish Coffee, or the decadent Grasshopper, blending cream with spirits for a delightful treat.

Creamy Curry: Cream is a key component in many Indian and Thai curries, adding a balancing richness to the bold spices and flavors. Try your hand at dishes like chicken tikka masala or panang curry.

Creamy Pastries: Use cream as a filling for pastries and desserts. Cream puffs, éclairs, and Danish pastries are perfect canvases for cream fillings.

VI. Cream Substitutes

While cream is a beloved ingredient, dietary restrictions and preferences may lead you to seek alternatives. Here are some cream substitutes:

Milk and Butter: For a lighter option, combine milk and melted butter to mimic the richness of cream in many recipes.

Coconut Cream: Ideal for dairy-free or vegan cooking, coconut cream offers a unique tropical flavor and rich consistency.

Greek Yogurt: Thick Greek yogurt can replace cream in many savory dishes, especially when blended to achieve a smooth texture.

Silken Tofu: In desserts, silken tofu can be blended with sugar and vanilla to create a creamy base for puddings and pie fillings.

VII. Storing and Handling Cream

Properly storing and handling cream is crucial to maintaining its quality and safety:

Refrigeration: Always keep cream refrigerated at temperatures below 40°F (4°C) to prevent spoilage.

Freezing: While cream can be frozen, it may separate upon thawing. Whipping cream can be frozen, but heavy cream may not whip as well after freezing.

Shelf Life: Check the expiration date on the cream container, and use it within a few days of opening for the best quality.

Spoilage: If cream develops an off odor or curdles, it's best to discard it to avoid any food safety concerns.

VIII. Final Thoughts

Cream is a culinary treasure that can take your dishes from ordinary to extraordinary. Its luxurious texture and rich flavor make it a beloved ingredient in both savory and sweet recipes. As you continue your culinary journey, don't be afraid to experiment with cream in your cooking, discovering new flavors and creating your signature dishes.

Remember, cooking with cream is all about balance. The key is to enhance the overall flavor and texture of your dishes while respecting the delicate nature of this dairy delight. So, embrace the creaminess, and let your imagination run wild in the kitchen. Whether you're preparing a comforting bowl of soup, an elegant dessert, or a savory pasta dish, cream has a place in your culinary repertoire, ready to make every meal a truly memorable experience.

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Easiest method to follow when it comes to thickening any type of sauce

Everybody loves making their own sauces and it is turning out to be increasingly well known. What is fundamental for sauce-production is accomplishing the right consistency! As a rule, custom made sauces end up not being sufficiently thick.

With pureed tomatoes explicitly, as a general rule it comes out watery.

All in all, what are the most effective ways to thicken pureed tomatoes? We enthusiastically suggest decreasing the sauce over heat until you've arrived at the ideal consistency. On the other hand, you can add cornstarch, arrowroot powder, pounded vegetables, a roux, or an egg yolk.

Easiest method to follow when it comes to thickening any type of sauce

Today, we will examine the best strategies to thicken your hand crafted pureed tomatoes.

We will talk about the advantages and disadvantages of every strategy, as well as give intensive directions on the best way to do as such. Presently, you absolutely never need to stress over runny pureed tomatoes once more!

What is the Right Consistency for Pureed tomatoes? The consistency of any sauce will rely upon what you need to involve it for. Most sauces need to have a somewhat thick consistency.

This can be tried by including a spot of sauce a plate; the sauce shouldn't go around on the plate, however it likewise ought not be however thick as a glue may be.

A ton of sauce recipes as of now have the right consistency for what they are typically utilized for.

For instance, a béchamel sauce (white or cheddar sauce) will have a thick and delicious consistency for lasagna, or macaroni and cheddar, while a spaghetti sauce will have a more runny and liquid consistency.

Pureed tomatoes explicitly has a wide assortment of purposes and hence a wide assortment of textures. You have thicker variants that are utilized as plunging sauces, or you have runnier textures that can be utilized for something like a pizza sauce.

To that end it is challenging to track down a decent recipe that has the ideal consistency for your ideal use. Regardless of whether you find one, a great deal of natural variables can prompt the consistency not becoming what you maintain that it should be.

The thicker the consistency of your pureed tomatoes, the more deeply the flavor will be. To this end tomato glue, which has an exceptionally thick consistency, has an incredibly profound, concentrated, and serious flavor.

The most effective method to Thicken Pureed tomatoes without Tomato Glue Thus, presently you've attempted a recipe and the consistency isn't near what it should be! You may be understanding that it's more hard to thicken sauces than to thin them down.

The most well-known way is by integrating tomato glue into the runny sauce. This technique is extraordinary on the grounds that it extends the tomato flavors while additionally thickening the sauce.

Start by adding 1 tablespoon at a time as you warm your pureed tomatoes, allowing it to cook, and afterward tasting prior to adding any more tomato glue. The sum you use will shift contingent upon how much pureed tomatoes you have.

Nonetheless, as life goes, when you frantically need tomato glue, you've quite recently run out! Fortunately, there are lots of alternate ways of thickening your pureed tomatoes!

You can pick any of the accompanying strategies relying upon how much time you need to thicken the sauce and the fixings accessible to you.

Stewing/Decreasing This is by a long shot the most straightforward strategy to follow with regards to thickening any sort of sauce, particularly pureed tomatoes.

Tomatoes have a ton of water in them which is delivered when they are cooked. The water, sadly, influences the consistency and makes it runny. An exorbitant measure of water likewise weakens the kind of the sauce.

Once more, the thicker the sauce, the more profound and more serious the flavor will be.

To dispose of the abundance water, you can basically keep cooking the pureed tomatoes until the ideal consistency is accomplished, meaning the right measure of water has dissipated during cooking.

The ruin to utilizing this technique is that it can require very an investment to lessen, particularly in the event that the consistency is incredibly runny or on the other hand if you have any desire to accomplish an exceptionally thick consistency.

In any case, on the off chance that you have some time to burn, it is a fabulous technique as you can basically leave the sauce on the intensity and permit it to stew - no additional means, no additional hardware or fixings are essential.

By permitting the sauce to decrease, you are concentrating the regular flavors without influencing them with that of different fixings.