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10 contemporary sauces
10 contemporary sauces
10 contemporary sauces
10 contemporary sauces
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10 contemporary sauces

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  • 1. Contemporary Sauces • Gastrique • Sweet & sour flavor profile • Used as a base for small sauces, demi-glace • Whipped flavored butters • Rolled, piped, molded • Infused oils • Blanch/shock & puree with oil • Mince add oil heat on pilot 1 hour • Coulis • Pureed fruit or vegetable • Hot or cold Chef Michael Scott Lead Chef Instructor AESCA Boulder • Compound butter
  • 2. Contemporary sauces cont’d • Relishes • Chutneys • Cooked vegetables • Sweet & sour – similar to gastrique • Hot or cold Chef Michael Scott Lead Chef Instructor AESCA Boulder • Raw or pickled vegetables • Cold • Small cuts or minced
  • 3. Cooking Vegetables • • • • Large amount of salted boiling water Ice water to stop cooking process Par cooking vegetables Retains color and texture • Sweat – develops flavor • Small amount of oil • Low heat • No color • Sautee “to jump” – browning • Small amount of oil • High heat • Browning Chef Michael Scott Lead Chef Instructor AESCA Boulder • Blanch/shock
  • 4. Ph & Vegetables • Acids • Dulls green vegetables, brightens red vegetables • Toughens vegetables • Brightens green vegetables, turns red vegetables to blue • Turns vegetables mushy • Reheating cooked vegetables • Gentle heat • Flavorings & seasonings added • Watch for flare-ups Chef Michael Scott Lead Chef Instructor AESCA Boulder • Alkaline

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