chapter 17 prostart

mirepoix

French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock; the mixture is usually 50% onions and 25% carrots and celery.

Aromatics

The herbs, spices, and flavorings that create a savory smell.

bouquet garni

French for "bag of herbs," this is a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together.

Sachet d'epices

Similar to bouquet garni, but this is an actual bag of herbs and spices; the spices, including parsley stems, dried thyme, bay leaf, and cracked peppercorns, are placed together in a cheesecloth bag.

Stock

A flavorful liquid made by gently simmering bones and/or vegetables to extract the flavor, aroma, color, body, and nutrients of the ingredients.

bouillon

The liquid that results from simmering meat or vegetables; also referred to as broth.

brown stock

An amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.

court bouillon

An aromatic vegetable broth used for poaching fish or vegetables.

fumet

Very similar to fish stock, this is a highly flavored stock made with fish bones and reduced to intensify flavor.

Glace

Sometimes referred to as "glaze," this is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

Jus

This is a rich, reduced, lightly reduced stock used as a sauce for roasted meats.

remouillage

A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid in a stock.

Vegetable Stock

Stock usually made from mirepoix, leeks, and turnips; tomatoes, garlic, and seasonings may also be added to flavor or darken the stock.

White Stock

A clear, pale liquid made by simmering poultry, beef, or fish bones.

Blanching

Process in which bones are placed in a stockpot, covered with cold water, and brought to a slow boil; at full boil, the floating waste or scum is removed.

Browning

To roast bones in a hot (400 degrees F or 200 degrees C) oven for about an hour, until they are golden brown.

Sweating

Process in which bones and/or vegetables are cooked in a small amount of fat over low heat until they soften and release moisture.

Fat Removal

The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock.

Sauce

A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish.

Saucier

A cook who specializes in making sauces.

mother sauces

Five classical sauces that are the basis for most other sauces; mother sauces are sometimes called "grand sauces."

Bechamel

A mother sauce made from milk and white roux.

Veloute

A mother sauce made from veal, chicken, or fish stock and a white or blond roux.

espagnole

A mother sauce made from brown stock and brown roux.

tomato sauce

A mother sauce made from a stock and tomatoes (roux is optional).

hollandaise

Mother sauce that is an emulsion made from eggs, butter, and lemon

Small Sauces

Also known as derivative sauces, these are sauces made using one of the five mother sauces.

demi-glace

A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50% of its starting volume.

reduction

The process of simmering or boiling a liquid ingredient to concentrate its flavor and improve the overall consistency of a sauce, allowing it to coat and adhere to the plate.

Roux

A thickener made of equal parts cooked flour and fat, such as clarified butter, oil, or shortening.

white roux

This is cooked for a very short period of time and is used in sauces where little color is needed.

Blond Roux

This cooked longer than white roux, until the flour turns golden and has a nutty aroma, and it is used in ivory-colored sauces like veloute.

Brown/dark brown roux

This is cooked until it develops a dark brown color, and it is used in dishes that require a dark brown color.

beurre manié

A thickener made of equal parts flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to cooking sauce.

Slurry

Cornstarch mixed with a cold liquid, which can be used instead of roux; the consistency should look like heavy cream.

Liaison

A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce.

Temper

To bring to the proper state ( such as a certain temperature and consistency) by slowly mixing in or adding a liquid ingredient, such as when tempering a sauce.

Compound Butter

A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables; compound butters are used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces, among other uses.

maitre d'hotel

Type of compound butter that is softened butter flavored with lemon juice and chopped parsley; it is often used to garnish grilled meat or fish.

Coulis

A thick pureed sauce made from vegetables or fruit.

Salsa

A cold mixture of fresh herbs, spices, fruits, and/or vegetables that can be used as a sauce for meat, poultry, fish, or shellfish.

jus-lié

A sauce made from the juices of cooked meat and brown stock.

au jus

Meat served with its own juices.

Wringing method

Way of straining a sauce to make sure it is smooth. In this method, a clean cheesecloth is placed over a bowl, and the sauce is poured through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches unwanted lumps of roux, or herbs, spices, and other seasonings.

Clear Soups

One of two basic kinds of soup; they are usually fairly transparent and include flavored stocks, broth, and consommes. Examples include chicken noodle soup, minestrone (a tomato-based vegetable soup), and onion soup.

Thick soups

One of two basic kinds of soups; they include cream soups and puree soups, such as bisques, chowders, cream of tomato, lentil, and split pea soup.

Oignon brule

A "burnt onion"; made by cutting an onion in half across its hemisphere, and then charring the flat part either on a flat-top range or grill, or in a dry (fat-free) pan.

Raft

The floating layer of egg whites, meat and vegetable solids, and fats that comes to the surface of a consomme as it slowly simmers; the raft is then removed, resulting in a pure and clear, or clarified, consomme.

Clarified

Made clear; for example, once the raftis removed from consomme, the result is pure and clear, or clarified.

Puree soups

Soups thickened by the starch found in the pureed main ingredient.

Chowders

Hearty, thick soups made in much the same way as cream soup.