A Glossary of Terms for Preparing Sauces
Most cookbooks have a glossary at the end to help you with key terms associated with the book's theme. However, it is more helpful to look at these basic terms BEFORE we get started so you have a better idea of what I'm talking about.
BOUQUET GARNI
A bouquet garni is a classic herb bundle that infuses flavor into soups, stews, sauces, and other dishes. Typically consisting of fresh herbs tied together with kitchen twine or enclosed in a small sachet, the bouquet garni imparts aromatic depth and complexity to culinary creations.
Common herbs included in a bouquet garni are parsley, thyme, and bay leaves, though variations may also incorporate rosemary, sage, and other herbs based on the recipe and personal preference. The bouquet garni is added to simmering liquids during cooking and removed before serving to impart subtle herbal notes without the need for chopping or straining.
This simple yet effective technique enhances the overall flavor profile of dishes, elevating them to new levels of taste and sophistication.
DEGLAZE
Deglazing is a fundamental culinary technique used to extract and enhance flavors from the bottom of a pan after cooking meat, poultry, or fish. It involves adding liquid, such as broth, wine, vinegar, or even water, to a hot pan to loosen and dissolve the caramelized browned bits of food that have stuck to the bottom, known as fond. This process helps incorporate those flavorful browned bits into a sauce or gravy and adds complexity and depth to the dish.
The key to successful deglazing lies in timing and temperature control. After cooking protein in a pan, the pan is typically removed from the heat to prevent burning. Then, a small amount of liquid is added, which immediately sizzles and loosens the fond. Using a wooden spoon or a whisk, the cook scrapes the bottom of the pan to release all the flavorful bits into the liquid. This liquid is then often reduced to concentrate the flavors and create a rich sauce or glaze.
Deglazing is a versatile technique that can be used in various cuisines and dishes, from simple pan sauces for meats to more complex sauces for pasta or vegetables. It adds depth, richness, and complexity to dishes, elevating the overall flavor profile. Additionally, deglazing helps to make efficient use of ingredients by incorporating every bit of flavor into the final dish. Mastering this technique is essential for any aspiring chef or home cook looking to enhance the taste of their creations.
FINISHING WITH BUTTER
Also known by the French term "monté au beurre," finishing a sauce with butter adds viscosity, flavor, and a glossy sheen. Monté au beurre, often called "mounting with butter," is a classic culinary technique used to enrich and finish sauces, giving them a luxurious texture and a glossy appearance. This technique involves whisking cold butter into a hot sauce just before serving, creating a smooth and velvety consistency while adding richness and flavor.
To execute monté au beurre, the sauce is typically prepared up to a certain point, often reducing it to concentrate flavors and achieve the desired consistency. Once the sauce reaches the desired thickness and flavor profile, the heat is reduced or turned off completely. Cold, cubed butter is then gradually whisked into the hot sauce, a few pieces at a time. As the butter melts into the sauce, it emulsifies, creating a creamy and glossy texture without causing the sauce to break.
Monté au beurre is a delicate technique that requires careful attention to temperature and timing. If the sauce is too hot or if the butter is added too quickly, it can cause the sauce to separate or become greasy. However, monté au beurre adds a decadent finish to sauces when executed properly, elevating the overall dish and imparting a luxurious mouthfeel.
This technique is commonly used in French cuisine to finish sauces such as béarnaise, hollandaise, and beurre blanc, but it can also be applied to a wide range of savory and even sweet dishes. Whether used to add a finishing touch to a classic sauce or to elevate a simple pan sauce, monté au beurre is a versatile and essential technique in the culinary world.
FLAMBÉ
First, be mindful that when adding alcohol to a hot pan, it can self-ignite. This is even more likely with higher-proof spirits.
Flambé is a dramatic culinary technique that involves igniting alcohol, typically a high-proof liquor like brandy, rum, or cognac, to create a burst of flames. This technique is often used to finish dishes, particularly meat, seafood, or desserts, adding visual flair and a subtle caramelized flavor.
To flambe a dish, the alcohol is poured directly into the hot pan or skillet containing the cooked food. As the alcohol hits the hot surface, it quickly evaporates and forms a flammable vapor. A flame is then introduced to the vapor, causing it to ignite and produce a brief but intense burst of flames that quickly subside.
Flambéing not only adds an exciting visual element to the presentation of a dish but also burns off the harshness of the alcohol, leaving behind a rich, complex flavor. Additionally, the flame heat can help to further cook and caramelize the surface of the food, enhancing its texture and flavor profile.
While flambe can add an impressive touch to a dish, it requires careful attention and skill to execute safely. It's essential to use caution when working with open flames and keep a lid nearby to smother them in case they get out of control. Proper ventilation is also important to prevent the accumulation of flammable vapors. When done correctly, flambe can elevate a dish to new heights, delighting both the eyes and the palate.
MIRE POIX
Mirepoix is a fundamental ingredient base in French cuisine, consisting of a simple combination of aromatic vegetables that form the flavor foundation of many dishes. Traditionally, mirepoix consists of diced onions, carrots, and celery, although regional variations may include additional ingredients such as leeks, garlic, or bell peppers.
The vegetables are typically sautéed in fat, such as butter or oil, to release their flavors and create a savory foundation for soups, stews, sauces, and braises. Mirepoix provides depth, sweetness, and complexity to dishes, acting as a building block upon which other flavors can be layered.
Its versatility makes it a staple in both home kitchens and professional culinary settings, serving as a starting point for countless recipes across various cuisines. Whether used as a subtle aromatic backdrop or a prominent flavor enhancer, mirepoix is essential in creating delicious and satisfying meals.
REDUCE
Reducing is a fundamental culinary technique used to concentrate flavors and thicken sauces, stocks, or liquids by simmering them over heat until their volume is reduced through evaporation. This process intensifies the taste of the ingredients, resulting in a richer, more flavorful final product.
It is typically brought to a boil to reduce a sauce or liquid and then simmered over low to medium heat. As the liquid evaporates, water content decreases, leaving behind a more concentrated mixture. This reduction process allows the flavors to become more pronounced and complex as the water evaporates, creating a sauce or stock with a thicker consistency and a more intense flavor profile.
The key to successful reduction is patience and careful monitoring of the cooking process. It's essential to adjust the heat to maintain a gentle simmer and prevent the mixture from boiling too vigorously, which can cause it to reduce too quickly or burn. Stirring occasionally can also help prevent sticking and ensure even evaporation.
Reducing can be applied to various culinary preparations, from classic sauces like demi-glace and red wine reduction to soups, stews, and braises. It's a versatile technique that allows cooks to customize their dishes' consistency and flavor intensity, resulting in more delicious and complex culinary creations. Whether used to create a luxurious sauce or to concentrate the flavors of a hearty soup, mastering the art of reduction is essential for any aspiring chef or home cook.
ROUX
An equal mixture of fat and flour is used as a thickening agent. Butter is the most commonly employed fat.
Heat the butter in a pot or sauté pan on no more than medium heat. Once melted, add the flour and stir for at least a few minutes to incorporate the flour and cook out the "floury" taste. The roux can then be integrated into the target dish.
SACHET d'EPICES
A sachet d'épices (pronounced sah-shay day-pees) is a small bag or pouch containing a selection of herbs and spices tied together. The term is French and translates to "bag of spices" in English.
The sachet d'épices is used as a seasoning bundle to infuse flavors into soups, stocks, sauces, and other culinary preparations. It allows the convenient addition of aromatic elements to a dish without needing individual herbs and spices that would later need to be strained out.
SAUTÉ
Sautéing is a quick and versatile cooking technique that involves cooking food rapidly in a small amount of oil or fat over high heat in a sauté pan. This method is used to brown and sear ingredients while preserving natural flavors and textures.
The high heat and minimal oil create caramelization, resulting in a flavorful exterior while keeping the interior moist and tender. Sautéing is ideal for cooking vegetables, meats, seafood, and more, making it a fundamental skill in any cook's repertoire.
Its efficiency and ability to produce delicious results quickly make it a go-to technique for busy kitchens and home cooks alike. Heat the pan and fat before adding the food, and do not overcrowd the pan, or the food will not brown.
SEAR
Browning or caramelizing the surface of a food with intense heat. This can be done in the oven via roasting or broiling, on a grill, or in a sauté pan. No matter the medium, a universal rule is to heat the oven, broiler, grill, or sauté pan fully before introducing the food. Below is a description of each method.
- Roasting: The method of choice for large items such as a whole chicken, turkey, or beef roast. All you need to do is place the food in the oven and let nature take its course. However, some chefs prefer to boost the heat temporarily at the beginning or the end of the cooking to ensure a good sear. Smaller items, such as pork tenderloin or a rack of lamb, can be seared in a sauté pan first and then finished in the oven.
- Broiling: Broiling is placing food near a very hot heat source directly above the food. Thick items are inappropriate for broiling as their surface will be overcooked when the center is done. Broiling is better suited to steaks than roasts; chicken is cut into pieces, chops, and even some fish. Once the first side has been seared, flip it, sear the other side, and serve.
- Grilling: One of the best thermal methods for the ultimate sear. Grilling is intense, direct heat. Like broiling, it is better suited to thinner pieces of food. Fully heat the grill. Then, lubricate the grates with some oil. Place the food on the grill and do not move until the first side has seared. Flip it and sear the other side.
- Sautéing: Sautéing cooks food quickly in a small amount of fat, usually in a sauté pan over direct heat. Again, make sure the pan is fully heated first. Add the cooking fat, allow it to heat up, and then add the food.
It should sizzle when it hits the pan. Do not move the food until the first side has seared. Then, flip and sear the other side. If the item is more than an inch thick, you may need to finish it in the less intense heat of the oven to prevent burning the exterior.
SEASON
Seasoning is a fundamental culinary technique that enhances food flavor by adding salt, herbs, spices, and other flavorings. Proper seasoning is essential for creating well-balanced and delicious dishes, as it can elevate ingredients' natural flavors and create depth and complexity in taste.
Salt is one of the most common seasonings used in cooking. It enhances the natural flavors of food and helps balance and round out other flavors. However, seasoning is not limited to salt alone. Herbs and spices add layers of flavor, aroma, and complexity to dishes, allowing cooks to tailor the taste to their preferences and the cuisine they're preparing.
The key to effective seasoning is achieving a harmonious balance of flavors. Too much seasoning can overpower the dish, while too little can leave it bland and uninspired. Seasoning should be done gradually and tasted along the way to ensure that the flavors are well-balanced and complementary.
Seasoning is a highly subjective aspect of cooking, influenced by personal taste, cultural traditions, and regional preferences. Experienced cooks develop a keen sense of seasoning, learning to trust their instincts and adjust seasoning levels to achieve the desired taste.
Mastering the art of seasoning is essential for anyone looking to become a proficient cook. It is the cornerstone of flavor development in cooking and is crucial in creating memorable dining experiences.
STRAINING
Straining is a culinary technique that separates solids from liquids by passing the mixture through a fine mesh sieve, cheesecloth, or other porous material. This process helps to achieve a smoother texture, remove unwanted impurities, and extract flavorful liquids from ingredients.
Straining is commonly employed in various culinary preparations, including stocks, sauces, soups, custards, and beverages. Staining removes bones, vegetables, and other solids when making stocks or broths, leaving a clear and flavorful liquid behind. In sauces and soups, straining helps achieve a smooth and velvety texture by removing lumps or fibrous bits. Staining ensures a silky-smooth consistency for custards and desserts by removing any egg solids or other impurities.
The choice of straining material depends on the desired result. A fine mesh sieve is suitable for removing small particles and achieving a relatively smooth texture. At the same time, cheesecloth or muslin is ideal for straining finer liquids or extracting juices without any solids.
Straining is a simple yet essential technique in the culinary world, contributing to the refinement and quality of dishes. Proper straining ensures that the final product is visually appealing, free from any undesirable textures or flavors, and showcases the pure essence of the ingredients used. Whether used in professional kitchens or home cooking, mastering the art of straining is crucial for achieving consistently excellent results in various culinary creations.
SWEAT
Sweating is a gentle cooking technique used to soften and release vegetables' natural juices and flavors without browning them. It involves cooking vegetables over low to medium heat in a small amount of fat, such as oil or butter until they become translucent and tender.
To sweat vegetables, they are typically diced or sliced uniformly to ensure even cooking. The vegetables are then added to a preheated pan with melted fat and cooked slowly, stirring occasionally to prevent sticking or browning. As the vegetables cook, their cell walls break down, releasing moisture and intensifying their flavor.
Sweating is commonly used as a preliminary step in recipes to build flavor foundations, particularly in soups, stews, sauces, and braises. It is also frequently used as a base for dishes like risotto or pilaf, where the subtle flavors of the vegetables contribute to the overall taste profile.
This gentle cooking method retains the vegetables' natural sweetness and aroma while becoming tender and flavorful. Sweating helps to soften harsh or bitter flavors, mellowing them into a more delicate and nuanced taste. Additionally, it provides a foundation for layering additional ingredients and flavors, resulting in more complex and well-balanced dishes. Mastering the technique of sweating is essential for any cook seeking to create dishes with depth, richness, and complexity of flavor.
WINE FOR COOKING
As the adage states: If you wouldn't drink it, don't cook with it. Plenty of decent, inexpensive, everyday wines are more than suitable for cooking. Dry wine is most often utilized for cooking,, although some dessert recipes require a sweet wine.
Never use cooking wine. It is made from inferior wine and is often too salty.
FUTURE TERMS
There are dozens more terms related to sauces and how to make them. I'll update this list as I encounter more of these terms, but please send me some of your favorites.
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