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The Tie that Binds

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The Tie that Binds
Emulsion Sauces
Hot & Cold
Soup and Sauce Basics
Session Six - Emulsions Hot and Cold
“Slow and
steady…”
Today’s Agenda
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Quiz Review 4
Quiz Review 5
Key Concepts
Master Recipes
 Hollandaise
 Mayonnaise
 Aioli
 Béarnaise
Soup and Sauce Basics
Session Six - Emulsions Hot and Cold
Key Terms
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Emulsions
Emulsifiers
Coalescence
Beurre Blanc, Rouge, etc.
Compound Butter
Béarnaise
Hollandaise
Soup and Sauce Basics
Session Six - Emulsions Hot and Cold
Emulsions
Emulsion: A stable and uniform mixture of two
normally unmixable liquids.
Emulsions may be of two types:
Oil-in water: Water is the continuous phase.
Example is Milk and Cream
Water-in-oil: Water is the discontinuous phase.
Example is Butter water accounts for 20%.
Emulsifier: Proteins, plant resins, gums and other
large carbohydrate molecules including starch and
other fine particles that can surround the dispense
phase.
Soup and Sauce Basics
Session Six - Emulsions Hot and Cold
Emulsion Overview
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Suspended Phase
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Continuous Phase
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Fat (in milk, and mayonnaiseopposite in butter)
Water or other Liquid
Emulsifier
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Protein based
Starch based
Soup and Sauce Basics
Session Six - Emulsions Hot and Cold
Emulsifiers
common uses
Emulsifier
Source
Use
Lecithin
Arabinogalactan
Gum
Egg yolk,
isolated soy
protein
Mustard seed
(bran)
Mayo, Caesar,
commercial
apps, foams
Additional
stabilizer
Casein
Dairy products
Beurre sauces,
etc.
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Categories of Emulsions
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Temporary – Unstable emulsion,
example is oil and vinegar.
Semi-Permanent – Semi-stable,
dressings using an emulsifier,
example, mustard vinaigrettes.
Permanent- Stable, example
mayonnaise.
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Common Emulsions and
Emulsion Sauces
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Butter, Cream, Milk
Salad dressings
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Beurre sauces
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Vinaigrette, Caesar, etc
Blanc, Rouge, Monte au Beurre
Aioli & Mayonnaise
Compound Butters
Virgin Oils
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Master Recipe
Hollandaise and Béarnaise Sauce
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Reduction:
Egg Yolks:
Butter:
Lemon:
Used to add Flavor
Used to emulsify the Butter
Add flavor and consistency
Acidity cuts the fat feel of the butter
Basic Hollandaise Recipe
Shallots
Egg Yolks
Cider Vinegar
Butter
Water
Lemon Juice
Peppercorns
Salt
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
The Difference - Reduction
Hollandaise
Béarnaise
classic
classic
Cider vinegar
Red wine vinegar
White peppercorn
Black peppercorn
No herbs
Tarragon and chervil
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Hollandaise – “The Art of Emulsification”
demonstration
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Broken Emulsions
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Hot Water
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Vigorously whisk a
small amount of very
hot water into the
sauce
New Yolk
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Whisk the sauce into
a fresh yolk (perhaps
after straining)
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Derivatives
Hollandaise and Béarnaise
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Hollandaise
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Maltaise
Béarnaise
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Choron
Foyot
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Compound Butters
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Requires a fat soluble flavoring
agent
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Spicy
Analgesic
Time for the flavors to combine
and mellow – together
Then pipe or roll and freeze
separately
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Compound Butter – Examples
On Cooking page 249
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Basil Butter
Herb Butter
Maitre d’ Hotel
Crayfish
Montpelier
Red Pepper
Shallot
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Hot Butter Preparations
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Beurre Rouge
Beurre Blanc
Beurre Fondue
Monte au Beurre
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Hot Emulsions
master recipe
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Create fond or reduction
Remove from heat
Add small amounts of
whole butter
Swirl or stir continuously
No drastic heat changes
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Cold Emulsions
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Mayonnaise
master recipe
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Mayonnaise
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Oil
Egg yolk
Lemon
Salt
Pepper
Mustard
Distilled
Vinegar
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Cold Emulsions - Derivatives
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Aioli
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Romesco
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Mayo, sub olive oil and add garlic
Classically potato
Aioli, add panade, nuts and
seasoning (paprika)
Rouille
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Romesco minus panade, change
seasoning
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Lab Today everyone individually makes hollandaise/béarnaise
Session Six
Group I
Group II
Group III
Hollandaise/
Béarnaise
Béarnaise
Hollandaise
Béarnaise
Derivative
(combined)
Choron
Maltaise
Foyot
Cold Emulsion
Aioli
Romesco
Rouille
Butter
Beurre Rouge
Beurre Fondu
Chipotle Butter
Protein
Grilled Beef
Poached
Chicken
Seared Beef
Experiment
Break and Fix
Beurre Rouge
Break and Fix
Hollandaise
Churn Butter
from Cream
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Moments of Demonstration
Lab Preparation
Please take 15 minutes as a group, before the end of
class, to discuss and create the following information:
1. A timeline for the execution of your individual recipes,
the group recipes and the group’s experiment
2. A list identifying who is responsible for which task
3. A list of the “keys to success” for your dishes
4. A list of “moments of demonstration”
5. The expected outcome of your experiment (review the
questions at the end of your note taking guide)
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Hollandaise/Béarnaise Practical
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In lab Today
Each INDIVIDUAL will present their sauce to
the instructor for review and critique BEFORE
it is combined with the groups to be made
into a small sauce
You have today and today only for success
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Review - True or False
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Choron is a derivative of Hollandaise.
False
Béarnaise is intended for grilled meats.
True
Sauce Romesco is always made with olive oil.
True
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Review - True or False
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Butter breaks very easily when heated.
True
Olive oil can act as an emulsifying agent.
True
Metro’s official colors are blue and gold.
True
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
Homework
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Read On Cooking:
Read Sauces:
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Marinades, Vinaigrettes, International
Sauces
Take the next Quiz:
http://www.quia.com/quiz/909670.html
Soup and Sauce Basics
Session Six - Emulsions Hot and ColdSession
Six – Emulsion Sauces
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