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所在平台: Udemy |
课程主页: https://www.udemy.com/course/the-5-mother-sauces-every-cook-should-know/
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课程名称：五大基础酱汁 课程概述： 本课程将教授您制作成功酱汁的关键要素：酱汁的浓稠度和稳定性，使其能够均匀地附着在食物上。这主要通过三种技巧实现：面糊（roux）、乳化剂和浓缩（将液体缓慢熬煮至浓稠）。 五大基础酱汁中有三种是以面糊为基础的。面糊是指面粉与热黄油的混合物。将等量的黄油和面粉在中火上烹饪，然后加入液体。这种混合物会煮沸、变稠（浓缩），并成为酱汁的基础。请注意，制作白酱（如白酱 Béchamel 或黄油酱 Velouté）时，不要将黄油炒至褐色，以免影响最终产品的颜色。番茄酱可以通过浓缩或添加“团面”（beurre manie）来增稠。团面是等量软黄油和面粉的混合物，用于在最后增稠汤和酱汁。最后一种基础酱汁则是通过乳化作用制成的。所有制作技巧都将在课程视频中进行演示和讲解。
Learn the most important elements of any sauce the ability to smother and cling to whatever it gets drizzled, dolloped, or poured on. That means making the sauce thick and stable, which is accomplished with three techniques: a roux an emulsifier, and a reduction (liquid that's slowly cooked down until thick). Three out of the five mother sauces start with a roux. Roux is a fancy name for flour mixed with hot butter. Equal parts butter and flour get cooked over medium heat, then a liquid gets added. This mixture then boils, thickens (reduces), and becomes the base of your sauce. Just note, if you're making a white sauce - like Béchamel or Velouté - do not brown the butter, as it will darken the finished product. The tomato sauce could be thickened by just reducing it or adding beurre manie (French "kneaded butter") is a consisting of equal parts of soft butter and flour, used to thicken soups and sauces at the end. The last mother sauce is a product of emulsification All techniques are shown and explained in my videos.
