Recently, I heard Chef Roland sharing with someone that it took him almost 40 years to develop his skills at making sauces. So many of us are happy with ketchup, or other condiments, or we have just evolved to believe that some flour and a boullion cube makes sauce and we are happy with that, so we don't know what the fuss about making sauce is really about. Actually, your sauce can make or break a good meal. Such a little detail but, well worth it. I thought we could take a little look at some interesting articles on the subject that will make it clearer that there really is something to be desired in the making of sauce.
Bon Apetit!
http://www.reluctantgourmet.com/sauces.htm
http://rouxbe.com/how-to-cook/how-to-make-sauce
http://www.graspr.com/videos/Great-Brown-Sauce
http://www.themainmeal.com.au/TipTechniques/Secrets+to+success/How+to+make+a+great+pan+sauce+for+beef+or+lamb/How+to+make+a+great+pan+sauce+for+beef+or+lamb.htm
There are many aspiring cooks who prefer not to enter the realm of working with alcohols as it's not something that they would normally consume. However, it's important to note that with most alcohols, very little, if any alcohol content is left during the cooking process. I have included a very informative article as to how to cook with alcohol to capture the diverse and rich flavors that can be added to your favorite dishes. There are several pages to the article and you can find the page selection button at the bottom of the article. What I found interesting is that on page 2, a link is provided that will take you to a table prepared by the US Dept of Agriculture that charts the actual alcohol burnoff when using alcohol in your cooking. There you will find what techniques completely remove the alcohol content or what percentage is left, depending on the cooking techinque.
Bon Apetit!
http://homecooking.about.com/od/alcohol/a/alcoholsub.htmThe objectives of good food are taste and nutrition resulting in a pleasant experience, hopefully memorable. One technique used in a variety of ways to ensure a fine taste to almost any dish is reduction. It's the life saver to spark up the flavor of any dish that might otherwise be drab. I have found a couple of articles that explain the technique and offer examples of it's application.
Bon Apetit!
http://www.all-about-cooking.com/reductions.html
http://whatscookingamerica.net/WineInCooking.htm
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