soup and sauce basicssession six - emulsions hot and cold emulsion sauces hot & cold “slow and...
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Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Emulsion Sauces Emulsion Sauces
Hot & ColdHot & Cold
“Slow and
steady…”
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Today’s Agenda
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
Emulsions Emulsifiers Coalescence Beurre Blanc, Rouge, etc. Compound Butter Béarnaise Hollandaise
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
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.
Emulsions
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Emulsion Overview
Suspended Phase Fat (in milk, and mayonnaise-
opposite in butter) Continuous Phase
Water or other Liquid Emulsifier
Protein based Starch based
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Emulsifierscommon uses
Emulsifier Source Use
Lecithin Egg yolk, isolated soy protein
Mayo, Caesar, commercial apps, foams
Arabinogalactan Gum
Mustard seed (bran)
Additional stabilizer
Casein Dairy products Beurre sauces, etc.
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Categories of Emulsions
Temporary – Unstable emulsion, example is oil and vinegar.
Semi-Permanent – Semi-stable, dressings using an emulsifier, example, mustard vinaigrettes.
Permanent- Stable, example mayonnaise.
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Common Emulsions and Emulsion Sauces Butter, Cream, Milk Salad dressings
Vinaigrette, Caesar, etc Beurre sauces
Blanc, Rouge, Monte au Beurre Aioli & Mayonnaise Compound Butters Virgin Oils
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Master Recipe Hollandaise and Béarnaise Sauce
Reduction: Used to add Flavor Egg Yolks: Used to emulsify the Butter Butter: Add flavor and consistency Lemon: Acidity cuts the fat feel of the butter
Basic Hollandaise Recipe
Shallots Egg Yolks
Cider Vinegar Butter
Water Lemon Juice
Peppercorns Salt
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
The Difference - Reduction
Hollandaiseclassic
Béarnaise classic
Cider vinegar Red wine vinegar
White peppercorn Black peppercorn
No herbs Tarragon and chervil
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Hollandaise – “The Art of Emulsification”demonstration
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Broken Emulsions
Session Six – Emulsion Sauces
Hot Water Vigorously whisk a small
amount of very hot water into the sauce
New Yolk Whisk the sauce into a
fresh yolk (perhaps after straining)
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
DerivativesHollandaise and Béarnaise
Hollandaise Maltaise
Béarnaise Choron Foyot
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Requires a fat soluble flavoring agent Spicy Analgesic
Time for the flavors to combine and mellow – together
Then pipe or roll and freeze separately
Compound Butters
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Compound Butter – ExamplesOn Cooking page 249
Basil Butter Herb Butter Maitre d’ Hotel Crayfish Montpelier Red Pepper Shallot
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Hot Butter Preparations Beurre Rouge Beurre Blanc Beurre Fondue Monte au Beurre
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Hot Emulsionsmaster recipe
Session Six – Emulsion Sauces
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 Cold
Cold Emulsions
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Mayonnaisemaster recipe
Mayonnaise Oil Egg yolk Lemon Salt Pepper Mustard Distilled
Vinegar
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Cold Emulsions - Derivatives Aioli
Mayo, sub olive oil and add garlic Classically potato
Romesco Aioli, add panade, nuts and
seasoning (paprika) Rouille
Romesco minus panade, change seasoning
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Lab Today everyone individually makes hollandaise/béarnaise
Session Six – Emulsion Sauces
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 Cold
Moments of DemonstrationLab PreparationPlease 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)
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Hollandaise/Béarnaise Practical 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
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Review - True or False Choron is a derivative of Hollandaise. False
Béarnaise is intended for grilled meats. True
Sauce Romesco is always made with olive oil. True
Session Six – Emulsion Sauces
Soup and Sauce Basics Session Six - Emulsions Hot and Cold
Review - True or False
Session Six – Emulsion Sauces
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 Cold
Homework
Read On Cooking: Read Sauces:
Marinades, Vinaigrettes, International Sauces
Take the next Quiz:
Session Six – Emulsion Sauces
http://www.quia.com/quiz/909670.html