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FOOD RATIOS: Simple codes behind everyday cooking > FAT BASED SAUCES > Flashcards

FAT BASED SAUCES Flashcards

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1
Q

What makes fat-based sauces so appealing to the home cook, relative to stock-based sauces?

A

They always have the base (fat) on hand.

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2
Q

Give sone examples of lean preparations that fat-based sauces make better.

A

Blanched vegetables, lean grilled meats, fish, legumes. Starched and eggs also are elevated.

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3
Q

Give some examples of fat-based sauces on fatty dishes.

A

Fried fish with tartar sauce, French fries dipped in mayonnaise.

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4
Q

Fat is what and gives what?

A

Flavor, texture, and gives succulence and richness to dishes.

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5
Q

MAYONNAISE

A

20 PARTS OIL: 1 PART LIQUID (plus yolk)

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6
Q

Culinary school ratio of oil to egg yolk is what? Do you need all that yolk?

A

1 cup oil: 1 egg yolk, and no, you don’t need all that yolk.

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7
Q

Mayonnaise can and will break, but why?

A

Not if too much oil is added relative to the quantity of yolk, but relative to the amount of water you’ve included.

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8
Q

Mayonnaise you make at home has a texture you simply cannot what?

A

Mass produce.

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9
Q

What greatly helps oil and water to remain separated? Explain.

A

A molecule in the yolk called lecithin that is part fat and part water soluble. Lecithin buries itself partly in the yolk and partly in the water; the water soluble tail helps to repel other oil droplets and maintain the emulsion. But if there’s not enough water, the oil droplets will break through the barrier and join with the other oil droplets and the mixture will quickly turn oily and soupy.

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10
Q

Without water (or some form of it, such as lemon juice or vinegar) a handmade mayonnaise is what?

A

Virtually impossible.

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11
Q

If you use shallots in your mayonnaise, how long can you keep it?

A

Same day or it will develop off flavors.

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12
Q

How long will mayonnaise last if you only use lemon juice, salt, oil and yolks?

A

Several days.

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13
Q

Name two miscellaneous factors that affect emulsions.

A

Temperature (room temperature ingredients encourage emulsification), and salt.

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14
Q

Are some oils more emulsion friendly?

A

Yes, olive oil over vegetable oil, for instance.

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15
Q

Can sauces sense when you’re afraid of them?

A

Yes, so don’t be.

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16
Q

Can you make a mayonnaise with just water and oil?

A

Yes

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17
Q

How long can a mayonnaise base last if well wrapped?

A

One week.

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18
Q

How do you keep a metal bowl from moving?

A

Twist a wet towel around the base.

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19
Q

How do you soften a shallots flavor before adding it to mayonnaise?

A

Macerate it in lemon juice for a few minutes. You can also do that with garlic in lemon juice.

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20
Q

When using raw garlic in mayonnaise, it’s important to remove what?

A

The germ, the living, often green, shoot within the clove, which can give the garlic an off flavor.

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21
Q

If your dealing with a lot of unpeeled garlic, what facilitates both peeling and removing the germ?

A

Halved and soaked in warm water.

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22
Q

Flavors that go well with salmon.

A

Dill, chives, citrus.

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23
Q

When is it best to add green herbs into a mayonnaise?

A

After oil has been added so acid doesn’t discolor the herbs.

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24
Q

What is “a la grecque?”

A

In the Greek style.

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25
Q

What is a crudité?

A

French term for raw vegetables served as relish.

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26
Q

When whisking an emulsion by hand, how should you add oil?

A

A few drops at a time until the emulsion is formed.

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27
Q

How can you get dried chili peppers for mayonnaise?

A

Toast them in the oven to fully dehydrate them, remove stems and seeds, grind in a coffee grinder.

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28
Q

Why is using bold flavors important when serving cold foods?

A

It makes up for the aromatic boost hot foods have in their favor.

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29
Q

Should you toast curry before adding it to mayonnaise?

A

Yes

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30
Q

What is the drawback when making mayonnaise with an immersion blender?

A

It creates a very thick mayonnaise on the fly but breaks easily. Just stick it in a cup that fits the immersion blenders head.

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31
Q

VINAIGRETTE

A

3 PARTS OIL: 1 PART VINEGAR

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32
Q

What brings contrast to fatty dishes?

A

Acid

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33
Q

Should a vinaigrette be considered a mother sauce? Why?

A

Yes, because it’s infinitely variable and used throughout most, if not all, kitchens.

34
Q

What is verjuice?

A

The juice of unripe wine grapes.

35
Q

Name 6 soft stemmed herbs.

A

Cilantro, parsley, dill, mint, basil, chives.

36
Q

Name 4 hard stemmed herbs.

A

Thyme, rosemary, sage, oregano.

37
Q

When should soft stemmed herbs be added to a vinaigrette? What about hard stemmed?

A

Soft should be added just before serving. Hard should be allowed to infuse for an hour or more.

38
Q

Does how vinaigrettes are mixed determine the final effect of the sauce?

A

Yes

39
Q

At its simplest, a vinaigrette is what? What else can it be?

A

Oil and vinegar added separately to a salad (add oil first to coat the leaves, the “season” with the vinegar). They can be whisked or blended so that oil and vinegar temporarily combine, but the sauce remains loose. Or the oil can be emulsified into the acid for a thick and creamily textured sauce.

40
Q

When can 3:1 ratio be adjusted?

A

For a red wine vinegar it works, but for sharp citrus juice, such as lime, you may want to use 4 parts oil. For a sharper, leaner vinaigrette, or if using a powerfully flavored fat such as bacon or duck fat, you may want to reduce the ratio of fat. Another way to reduce the quantity of oil is to add a lot of other ingredients–blend a fresh tomato for a tomato vinaigrette or some vegetable stock in place of somme oil.

41
Q

The classic South American sauce for beef, chimichurri, is nothing more than what?

A

A heavily herbed vinaigrette.

42
Q

Aromas are what?

A

Ingredients with volatile aromas.

43
Q

Does quality vinegar matter in a vinaigrette?

A

Yes, you get what you pay for.

44
Q

The faster you whisk your emulsion the _____ it becomes.

A

thicker

45
Q

Vinaigrettes started in blenders may need to be finished where?

A

In a bowl by hand; it gets too thick.

46
Q

Company that makes very good nut oils.

A

www.latourangelle.com

47
Q

Why should you let a chimichurri sit for an hour?

A

So the oil has a chance to absorb the aromatics.

48
Q

HOLLANDAISE

A

5 PARTS BUTTER: 1 PART YOLK: 1 PART LIQUID

49
Q

An emulsified butter sauce should be what?

A

Thick and luxurious.

50
Q

Traditional hollandaise ratio.

A

1lb butter to 6 yolks.

51
Q

What happens if your making a hollandaise sauce with the ratio of 3:1 or 2:1 butter to egg ratio?

A

You’re creeping into sabayon territory.

52
Q

If there is enough lecithin in a single yolk for plenty of fat, what are extra yolks for?

A

Texture, flavor, and richness.

53
Q

The chief danger to am emulsion is what?

A

Not having enough water.

54
Q

Why is water even more of a concern in warm butter sauces than something like a vinaigrette or mayonnaise?

A

The sauce is cooked and thus continuously gives up water as it vaporizes during cooking.

55
Q

As a rule, how much water should be used per 10 ounces of fat?

A

1 tbsp per 10 ounces of fat.

56
Q

Should you keep water on hand when making a cooked emulsion?

A

Yes, right next you you.

57
Q

Why is there a greater ration of water in butter sauces than mayonnaise?

A

Because the water will cook off.

58
Q

What kind of butter is traditionally whipped into egg yolks?

A

Clarified

59
Q

What contributes to the voluminous body and flavor of a hollandaise sauce?

A

Cooked egg yolks.

60
Q

Are warm butter sauces meant to be eaten with cold food?

A

No, hot food.

61
Q

The quantity of ____ _____ is typically higher in a butter sauce than a mayonnaise.

A

egg yolk

62
Q

The acidic component of a butter sauce often includes what?

A

Vinegar reduced with aromatics, then strained and included in the final sauce as part of the water.

63
Q

If you want to create a very pure butter flavor, what can you reduce?

A

eggy yolks

64
Q

If you love the impact of the fluffy, frothy egg, what can you take out?

A

Add less butter.

65
Q

Can whole butter be used in a hollandaise?

A

Yes

66
Q

Standard method for hollandaise.

A

Make your reduction with the proper aromatics and vinegar, strain it into your cooking vessel, add salt (salting is important early to ensure it dissolves), add the yolks, and cook the mixture, whisking continuously, until eggs are fluffy and cooked (150-160ºF). Reduce or remove from the heat and whip in the butter as you would oil for mayonnaise, then add fresh aromatics and additional seasonings such as lemon juice as necessary.

67
Q

How does heat cause so many cooks to fear hollandaise?

A

Heat is cooking the eggs so the molecules are transforming. And it’s resulting in some water loss. Water is a critical component in an emulsions because it separates the minuscule orbs or oil from one another, and condition that results in a thick, creamy sauce.

68
Q

How do you fix a broken hollandaise?

A

Get another yolk and a couple of teaspoons of water, warm them a little, and start adding your broken sauce the way you added the butter. You’ll have your sauce back in no time.

69
Q

Can butter sauces be served piping hot?

A

No, they should be served warm.

70
Q

Best way to hold a hollandaise.

A

In a thermos, or keep them in a warm place, but never over direct heat, until ready to serve, pressing some plastic wrap onto the surface to keep a film from forming.

71
Q

What can you do with leftover hollandaise?

A

It can only be held for an hour for food safety reasons, but refrigerated hollandaise can be reemulsified as you would with a broken sauce or as a medium to scramble eggs.

72
Q

Why is the emulsified butter sauce, while variable, not quite so vast as varying mayonnaise based sauces?

A

Because the butter-and-egg combination is such a rich and dominant part of the sauce.

73
Q

When improvising on a hollandaise, stick to pairings that work well with ______.

A

butter

74
Q

The classic pairings are classic for a reason, they _____.

A

work

75
Q

What does citrus juice and zest do to a hollandaise?

A

Lightens it up.

76
Q

What does reduce meat stock add to a hollandaise?

A

Depth

77
Q

If the sauce becomes very thick and shiny, almost as if the water is being squeezed to the surface, what should you do?

A

Add a teaspoon or cold water or lemon juice so it doesn’t break.

78
Q

When should you turn off the heat?

A

When eggs have doubled or tripled on volume.

79
Q

Is it ever a bad idea to add a little water?

A

No, ensure you always have enough.

80
Q

What should you remember when using whole butter?

A

That you can add less water.

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

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