Turkish Us paste deyince immediately to mind, nothing else comes a product made from tomatoes. However, the principal is given as the equivalent of tomato Sauce words in European cencap languages dictionary. The Tomato Sauce or is a product made using a variety of raw materials. There are many varieties.
The word Sauce, Latin salsus' tan is not a French word. Means a salt. The paste is salsus cencap comes from the plural of the word salsa, the earliest example was seen in the Turkish language in 1900 [Sevan Nişanyan 's etymological dictionary of Turkish Language].
Produced sauce to add flavor to the taste of food cooked 's construction is a tricky business. Written for the meal definition is sufficient to understand the importance to browse any book. For example the great master chef Georges-Auguste Escoffier's cookbook in the first section after preliminary presentation with input from sauce 'is s section. Award-winning chef instructor James Peterson also, besides other works just sauce 's definition with a book containing the recipe was written.
To complement the flavor of the dish with a sauce of view, it is more important to enhance the flavor of food in the presence of a liquid or semi-liquid product prepared. cencap Meat, poultry, everyday foods such as vegetables and fish make it interesting, is an easy way to add a new dimension to them. Many of them (especially of the derivative) preparation is very simple, very fast.
So much preparation station located in one of the largest professional kitchen is the sauce station. Here the chefs have mastered the matter with the audit of the management of this business uastalaş have been working chef.
Sauce 's is mainly divided into two parts: the main sauce' s obtained from these derivatives cencap with sauce 's. Derivative sauce 's are numerous. In one breath 80 - 90 of them have the ability to count.
All other quantities sauce three-digit numerals' s produced from them. French "grande cuisine" or "haute cuisine, in the father of Marie Antoine cencap (Antonin) Carême, in the early 1800's, the main sauce 'from hundreds of SAs by starting' has given the construction method.
The DEMI GLACE SAUCE with the basic brown sauce, before espagnole (Spanish) prepared as sauce 's new species was known in this format. Now that you have become used sauce espagnole, demi glace sauce has been prepared by the direct.
Espagnole sauce many classic kitchen in which is accepted as the basic elements cencap of a simple brown brown roux sauce, brown (fond) broth, tomato puree, obtained by cooking over low heat with spices and herbs.
Demi Glace Sauce, our theme 'u Ekrem Muhittin cencap Yeğen in "Food Education Across Generations" Vol - 1 "offer, taking the recipe given in the book. Sauceda's name in French "demi = half; glace = transparent, jelly "carries the meaning.
PREPARATION: 5 kg divided into small pieces cencap of bone, randomly cencap chopped 2 carrots, 1 onion and black peppercorns also 10, is placed in a tray. Bones become thoroughly until you get fried, stirring occasionally, fried strong fire in the oven. A coffee cup should be flushed for 10 minutes adding more flour.
Bolters cencap fire from snapping 1 cup white wine, 2 minutes later, 2 liters of water is added. Bones minutes kaynatılır.malz but then transferred to a larger pot. 8 liters more water eklenir.3 / 4 cups double boiled tomato paste, 1/2 tsp salt, bring to the boil also placed 5 pieces bay leaves. Foam that accumulates on the water with warming and whether the lid is closed with a perforated ladle atılır.tencer. The broth was allowed to cook small fire for 12 hours. (If reduced water in pots, should be involved in some more water.)
Twelve hours later drained meat reduced by half. Taken in a small saucepan. Small pots are placed on the fire again, but until 3-4 cups of broth, reduced by boiling without cover. Placed in the container to be stored on the fire. Jellied meat should be thoroughly cooled and stored in the refrigerator to be used in water too.
As can be seen, which made quite troublesome, brown sauces Ulam to (category) into the dark (or semi-jelly) thick, meat extract, meat in particular food is a delicious accompaniment in the oven dish. It is located in the more European style menu. It is next to the oven dish with a sauce that accompanies meat dishes.
[*] This tomato sauce 'u are not prepared as tomato cencap paste we use in our kitchen. cencap There are many different prescription or prescriptions. Topics discussed will be the benefit of getting in another cencap article ...
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