[JJeffers09]

Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)

[HoosierBrew]

I make dark roux for gumbo now and then and it's tedious. Alton Brown had a pretty good trick - put it in the oven at 350 in a Dutch oven, until it's @ the right color. No stirring, and it won't burn!

[BrewBama]

I make dark roux for gumbo now and then and it's tedious. Alton Brown had a pretty good trick - put it in the oven at 350 in a Dutch oven, until it's @ the right color. No stirring, and it won't burn!

That is a good trick because I don't have the patience for a brick red or dark brown roux


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[a10t2]

By the time I get to brown I've gone through at least one beer and no longer care about what I was cooking to begin with.

I do make a whole lotta blond roux. Also Béchamel, or at least my bastardized American equivalent.

[HoosierBrew]

That is a good trick because I don't have the patience for a brick red or dark brown roux

Man, I hear ya. Before I saw that trick, I used to pull a stool up to the stove and stir constantly for a damn hour-ish to get dark brown gumbo roux. This makes gumbo a hell of a lot more enjoyable.

[pete b]

This is a cool thing to do. Being able to make a proper sauce on the fly because the base sauce is automatic is one of the things that makes cooking a joy.

[curtdogg]

Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)

Jeffers, are you training at a school?

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[pete b]

If you haven't already done demi glace that's where you need to go next.
Btw I always finish picatta with a bit of room temperature butter off the heat. It adds richness, a nice counterpoint to the acidity and makes the sauce nice and shiny.

[ethinson]

I make bechamel all the time.  It's the base of the cheese sauce for my traditional mac and cheese. 

I love how with those mother sauces you add a single ingredient and it creates a whole tree of sauces (hence the term mother sauces.)

Bechamel becomes alfredo or other cheese sauces
Hollandiase becomes Bearnaise
Tomato sauce becomes meat sauce (bolagnase? I know I spelled that wrong)

[JJeffers09]

Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)

Jeffers, are you training at a school?

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Nope, I'm just a geek.

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[curtdogg]

Working my way through mother sauces, trying to improve my skills.  Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.  Roux has proven to me a little harder than expected. A proper white, blond, brown, and dark brown is not as easy as I thought.  A white to brown is easy.  Dark brown has given me plenty of trouble.  The low and slow game is the only way to go it seems.  However I have truly found a new love for piccata.

Any chicken or seafood is simply amazing with Piccata sauce (white wine lemon caper sauce, sometimes heavy cream)

Jeffers, are you training at a school?

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Nope, I'm just a geek.

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Sounds like the rest of the forum is as well. I always wanted to go to CIA. I don't have the patience to work in a restaraunt, been their done that.
One of the reasons I started brewing was i found it interesting that unlike wine you can design a beer around food.

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[narvin]

Seems quite Euro-centric  Obviously these are classics but I'm much more interested in exploring an Indian cookbook than mastering veal stock.

Also, a true Bolognese has barely any tomato.  It's all about the meat.

[pete b]

What we think of Indian Cuisine  actually is Euro-Centric itself due to its colonial past.
Learning sauce making techniques translates into any cuisine. Skill begets skill.
I disagree about tomatoes in bolagnese. There is plenty of tomato but it is reduced to its essence. That is actually a chief difference in Northern Italian vs French cooking which are otherwise related: the Italians use the thickening by reduction method, you never see a roux. An Italian creme sauce won't have any roux or starch.

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[narvin]

Bolognese has tomato but calling it a "tomato sauce" is a disservice imo.  It is a rich meat sauce with some tomato, not the other way around 

Besciamella has existed in Italy for a long time, though I think mostly in the north.  They put it in their lasagne but my family would call that heresy.

[macbrews]

I use sodium metabisulfite and brewtan b in mine


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