soup and sauce basics session seven - marinades and dressings marinades, vinaigrettes, and...
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Soup and Sauce BasicsSoup and Sauce Basics Session Seven - Marinades and DressingsSession Seven - Marinades and Dressings
Marinades, Marinades, Vinaigrettes, and Vinaigrettes, and
International SaucesInternational Sauces
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s AgendaToday’s Agenda
►DefinitionsDefinitions► Purpose and TypesPurpose and Types► Sauce Sauce Jeopardy Jeopardy MidtermMidterm► Culinary LabCulinary Lab
MarinadesMarinades VinaigrettesVinaigrettes International SaucesInternational Sauces
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitions
►Define the following terms:Define the following terms: MarinadeMarinade MarinateMarinate InfusionInfusion MacerationMaceration
Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinade – Definition and Marinade – Definition and PurposePurpose
►Any liquid used to Any liquid used to flavor, tenderize flavor, tenderize (through (through denaturing), or denaturing), or otherwise prepare otherwise prepare a solid food item a solid food item for cooking.for cooking.
►Also used as a way Also used as a way to preserve food.to preserve food.
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionDefinitionmacerate, marinate, infusemacerate, marinate, infuse
►Macerate:Macerate: Move flavor into the solidMove flavor into the solid i.e. chicken in vinaigrettei.e. chicken in vinaigrette
► Infuse:Infuse: Move flavor into the liquidMove flavor into the liquid i.e. basil oili.e. basil oil
►Marinate:Marinate: To soak.To soak.
Soup and Sauce Basics Session Seven - Marinades and Dressings
OilOil Facilitate even cooking, add Facilitate even cooking, add flavor and moistureflavor and moisture
WaterWater Dissolve/dilute ingredientsDissolve/dilute ingredients
SaltSalt Balance moisture, preservationBalance moisture, preservation
AcidAcid Denature protein and Denature protein and connective tissuesconnective tissues
SugarSugar Facilitate browning, add Facilitate browning, add sweetness, change viscositysweetness, change viscosity
AlcoholAlcohol Denature protein (tenderize) Denature protein (tenderize) AromaticAromatic
Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinade IngredientsMarinade IngredientsTypes and PurposeTypes and Purpose
► SpiceSpice Flavor, preservative, color, texture, tenderizeFlavor, preservative, color, texture, tenderize
►OilOil
►WaterWater► SaltSalt► AcidAcid► SugarSugar► AlcoholAlcohol
Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinades-Emulsify?Marinades-Emulsify?
►Benefits of emulsificationBenefits of emulsification Even distribution of ingredientsEven distribution of ingredients Tempers impact of acidityTempers impact of acidity
►Benefits of non-emulsificationBenefits of non-emulsification Full power of acidityFull power of acidity Marinate for less timeMarinate for less time
Soup and Sauce Basics Session Seven - Marinades and Dressings
Types of MarinadesTypes of Marinades
1.1. Oil and SpiceOil and Spice
2.2. Acid and OilAcid and Oil
3.3. Acid and SpiceAcid and Spice
4.4. Brines and CuresBrines and Cures
5.5. EnzymaticEnzymatic
6.6. AlcoholAlcohol
Soup and Sauce Basics Session Seven - Marinades and Dressings
Oil and SpiceOil and Spicedefinition and examplesdefinition and examples
A marinade containing liquid fat and A marinade containing liquid fat and seasonings with little to no acid or alcohol seasonings with little to no acid or alcohol content.content.
Examples
Herbed olive oil and Herbed olive oil and garlicgarlic
Buffalo ChickenBuffalo Chicken
Jerk MarinadeJerk Marinade
Soup and Sauce Basics Session Seven - Marinades and Dressings
Oil and SpiceOil and Spicepros, cons and usespros, cons and uses
Pros Cons Uses
Adds flavorAdds flavor Little to no Little to no tenderizingtenderizing
Already tender Already tender meatsmeats
May act as a May act as a preservativepreservative
Flair upsFlair ups BastingBasting and and braisingbraising over over LOW heatLOW heat
Fat facilitates Fat facilitates even cookingeven cooking
Finished sauceFinished sauce
Soup and Sauce Basics Session Seven - Marinades and Dressings
Acid and Oil – VinaigretteAcid and Oil – Vinaigrettedefinitiondefinition
A marinade containing liquid fat and acid A marinade containing liquid fat and acid (frequently vinegar). Normally in a 3:1 ratio (frequently vinegar). Normally in a 3:1 ratio of oil to vinegar depending on the strength of oil to vinegar depending on the strength of the vinegar. Occasionally emulsified.of the vinegar. Occasionally emulsified.
Examples
CaesarCaesar
Vinegar Named (ie Vinegar Named (ie Balsamic)Balsamic)
Emulsifier Named Emulsifier Named (mustard, garlic, etc)(mustard, garlic, etc)
Soup and Sauce Basics Session Seven - Marinades and Dressings
Acid and OilAcid and Oil
Pros Cons Uses
Adds flavor Adds flavor Tenderizing Tenderizing limited if limited if emulsifiedemulsified
Finished sauce Finished sauce - dress greens- dress greens
TenderizesTenderizes Acid is volatile Acid is volatile during cookingduring cooking
Slightly tough Slightly tough meatsmeats
Balanced Balanced flavor profileflavor profile
BastingBasting
Soup and Sauce Basics Session Seven - Marinades and Dressings
Acid and SpiceAcid and Spicedefinition and examplesdefinition and examples
► A liquid marinade with little to no fat A liquid marinade with little to no fat present so that the full strength of the acid present so that the full strength of the acid may act upon the protein items. May may act upon the protein items. May replace the need for heat.replace the need for heat.
Example
Seviche (ceviche)Seviche (ceviche)
Soup and Sauce Basics Session Seven - Marinades and Dressings
Brines and CuresBrines and Curesdefinition and examplesdefinition and examples
A LIQUID or DRY combination of SALT, SUGAR and A LIQUID or DRY combination of SALT, SUGAR and spices used to flavor and preserve meats.spices used to flavor and preserve meats.
Examples
Dry rubDry rub
Poultry brinePoultry brine
PickledPickled
Soup and Sauce Basics Session Seven - Marinades and Dressings
Brines and CuresBrines and Cures
Pros Cons Uses
Promotes Promotes moisture moisture retention - retention - brinebrine
Increases Increases sodium sodium contentcontent
Smoked items, Smoked items, other dry heat other dry heat methodsmethods
PreservativePreservative Long Long marinating marinating timetime
Wide range of Wide range of food itemsfood items
TenderizesTenderizes Dries product - Dries product - curescures
Soup and Sauce Basics Session Seven - Marinades and Dressings
EnzymaticEnzymaticAny brine, Any brine,
marinade or cure marinade or cure that contains that contains active enzymes active enzymes for the purpose of for the purpose of tenderizing meat tenderizing meat – some activated – some activated only between only between 100100ºF - 140ºF ºF - 140ºF
Examples
Yogurt, Yogurt, buttermilkbuttermilk
Papaya leaves, Papaya leaves, mango, pineapplemango, pineapple
GarlicGarlic
Soup and Sauce Basics Session Seven - Marinades and Dressings
AlcoholAlcoholdefinition and examplesdefinition and examples
A liquid marinade that A liquid marinade that contains a significant contains a significant amount of alcohol: amount of alcohol: greater than 5%.greater than 5%.
Examples
WineWine
BeerBeer
Distilled SpiritsDistilled Spirits
Soup and Sauce Basics Session Seven - Marinades and Dressings
AlcoholAlcohol
Pros Cons Uses
Denatures Denatures proteinsproteins
ExpensiveExpensive Wide range of Wide range of grilled itemsgrilled items
Adds flavorAdds flavor Aversion to Aversion to flavors or flavors or alcoholalcohol
Fruit and Fruit and vegetable vegetable macerationmaceration
Alcohol is Alcohol is volatile - volatile - aromaticaromatic
Soup and Sauce Basics Session Seven - Marinades and Dressings
Marinades - Sugar ContentMarinades - Sugar Content
►Benefits:Benefits: Balances acidity - Balances acidity -
mouthfeelmouthfeel Promotes browningPromotes browning Provides sweetness – Provides sweetness –
balances bitter and balances bitter and soursour
►Drawbacks:Drawbacks: StickySticky OverbrowningOverbrowning
Soup and Sauce Basics Session Seven - Marinades and Dressings
International SaucesInternational Sauces
►Definitions:Definitions: Chutney Relish and SalsaChutney Relish and Salsa TapenadeTapenade BarbecueBarbecue MarmaladeMarmalade Chow chowChow chow
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitionsChutney, Relish and Salsa:Chutney, Relish and Salsa:
Combination of finely Combination of finely processed (yet still chunky) processed (yet still chunky) cooked and/or raw cooked and/or raw ingredients that is used as a ingredients that is used as a condiment or as a finished condiment or as a finished sauce.sauce.
► Chutney – normally cookedChutney – normally cooked► Relish – normally contains Relish – normally contains
pickled itempickled item► Salsa – normally fresh and Salsa – normally fresh and
unpickledunpickled
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitionsTapenade:Tapenade:
Specific category of Specific category of relish from Provence relish from Provence that contains capers. that contains capers. Most frequently it also Most frequently it also contains cured olives contains cured olives from the same region. from the same region. Often more paste like Often more paste like than other relishes.than other relishes.
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitionsBarbecue Sauce:Barbecue Sauce:
►A “tangy” tomato or A “tangy” tomato or vinegar based vinegar based sauce that is cooked sauce that is cooked and smooth. Used and smooth. Used as a marinade, as a marinade, basting liquid or basting liquid or dipping sauce for dipping sauce for grilled and smoked grilled and smoked meatsmeats
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitionsMarmaladeMarmalade
A A citrus jellycitrus jelly that that also contains also contains unpeeled slices of unpeeled slices of citrus fruit. May citrus fruit. May also contain other also contain other ingredients as long ingredients as long as there is a as there is a significant portion significant portion of citrusof citrus
Soup and Sauce Basics Session Seven - Marinades and Dressings
DefinitionsDefinitionsChow chow:Chow chow:
►Sweet, sour, and Sweet, sour, and spicy chutney spicy chutney where the named where the named ingredient ingredient remains firm. remains firm. Traditionally Traditionally made with made with cabbage.cabbage.
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s LabRecipeRecipe Group IGroup I
Marinade/Marinade/
ProteinProteinBrined Duck seared in cast ironBrined Duck seared in cast iron
SaladSalad Greens with Sesame VinaigretteGreens with Sesame Vinaigrette
InternationalInternational Dried cherry-soy relishDried cherry-soy relish
ExperimentExperiment Half of the duck should not be Half of the duck should not be brined for evaluation of yield and brined for evaluation of yield and flavorflavor
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s LabRecipeRecipe Group IIGroup II
Marinade/Marinade/
ProteinProteinSalmon CevicheSalmon Ceviche
SaladSalad Greens with raspberry vinaigretteGreens with raspberry vinaigrette
InternationalInternational Fruit salsaFruit salsa
ExperimentExperiment Pre cook a of the salsa ingredients Pre cook a of the salsa ingredients in ½ of the salsain ½ of the salsa
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s LabRecipeRecipe Group IIIGroup III
Marinade/Marinade/
ProteinProteinVinaigrette Marinated Grilled Vinaigrette Marinated Grilled ChickenChicken
SaladSalad CaesarCaesar
InternationalInternational Tapenade on crostiniTapenade on crostini
ExperimentExperiment Some marinade emulsified Some marinade emulsified vs vs Some marinade notSome marinade not
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s LabRecipeRecipe Group IVGroup IV
Marinade/Marinade/
ProteinProteinButtermilk Fried ChickenButtermilk Fried Chicken
SaladSalad German Potato SaladGerman Potato Salad
InternationalInternational Barbecue SauceBarbecue Sauce
ExperimentExperiment Unmarinated vs MarinatedUnmarinated vs Marinated
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s LabRecipeRecipe Group VGroup V
Marinade/Marinade/
ProteinProtein
Whiskey Steak GrilledWhiskey Steak Grilled
SaladSalad Omaha ThunderbirdOmaha Thunderbird
InternationalInternational Shallot MarmaladeShallot Marmalade
ExperimentExperiment Injected and marinated Injected and marinated vsvsNot injected but marinatedNot injected but marinated
Soup and Sauce Basics Session Seven - Marinades and Dressings
Today’s LabToday’s LabRecipeRecipe Group VIGroup VI
Marinade/Marinade/
ProteinProteinJerk Chicken would have been Jerk Chicken would have been betterbetter
SaladSalad Iceberg with ranch dressingIceberg with ranch dressing
InternationalInternational Celery chow chowCelery chow chow
ExperimentExperiment Marinated AND bastedMarinated AND bastedvsvsMarinated ONLYMarinated ONLY
Soup and Sauce Basics Session Seven - Marinades and Dressings
HomeworkHomework► Each student will choose an Each student will choose an
international sauce from the international sauce from the following list and prepare a one following list and prepare a one page report on their sauce page report on their sauce including:including:
1.1. DefinitionsDefinitions
2.2. Varieties Varieties
3.3. OriginOrigin
4.4. RecipesRecipes
5.5. UsesUses
6.6. Picture of sauce/saucesPicture of sauce/sauces
Soup and Sauce Basics Session Seven - Marinades and Dressings
International Sauces ListInternational Sauces Listfirst come first servefirst come first serve
PestoPesto ChimichurriChimichurri TzatzikiTzatziki GuacamoleGuacamole ChutneyChutney BarbecueBarbecue TapenadeTapenade SalsaSalsa
MarmaladeMarmalade MoleMole RelishRelish CurryCurry
RedRedYellowYellowGreenGreen
HoisinHoisin Asian ChileAsian Chile
Fish SauceFish Sauce Nuac MonNuac Mon Garam Garam
MasalaMasala Plum SaucePlum Sauce Soy SauceSoy Sauce TamarindTamarind TeriyakiTeriyaki OysterOyster
Soup and Sauce Basics Session Seven - Marinades and Dressings
Extra CreditExtra Credit
►There is a quiz online that is all bonus There is a quiz online that is all bonus questions.questions.
►Check it out at:Check it out at:www.quia.com/quiz/915320.htmlwww.quia.com/quiz/915320.html