https://teddyrookbook.com/culinary/stocks-sauces-and-soups/Recent content in Stocks, Sauces and Soups on Teddy Rook Bookhttps://teddyrookbook.com/img/share.jpghttps://teddyrookbook.com/img/share.jpgHugoenhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/stocks/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/stocks/Bones or vegetables, aromatic mirepoix and cold water, simmered (never boiled) and skimmed: chicken about 3 to 4 hours, beef or veal 6 to 8, fish 30 to 45 minutes. Stocks, Sauces and Soups · Culinary Ladderhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/thickeners/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/thickeners/Roux is equal weights of fat and flour cooked to white, blond or brown; slurries are starch stirred into cold liquid; a liaison of yolks and cream enriches at the end. Stocks, Sauces and Soups · Culinary Ladderhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/mother-sauces/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/mother-sauces/Escoffier's leading sauces: béchamel (milk and roux), velouté (white stock and roux), espagnole (brown stock and brown roux), tomato and hollandaise. Stocks, Sauces and Soups · Culinary Ladderhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/small-sauces/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/small-sauces/Add cheese to béchamel for Mornay, mushrooms and cream to velouté for suprême, shallots and wine to demi-glace for bordelaise, tarragon reduction to hollandaise for béarnaise. Stocks, Sauces and Soups · Culinary Ladderhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/emulsions/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/emulsions/Tiny drops of fat held in water with help from an emulsifier such as egg yolk or mustard; add the fat slowly, and keep warm emulsions warm, not hot. Stocks, Sauces and Soups · Culinary Ladderhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/pan-sauces/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/pan-sauces/Deglaze the browned bits (fond) with wine or stock, reduce, and finish with cold butter swirled in off the heat (monter au beurre). Stocks, Sauces and Soups · Culinary Ladderhttps://teddyrookbook.com/culinary/stocks-sauces-and-soups/soups/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/stocks-sauces-and-soups/soups/Broths and consommé are clear; cream soups are thickened; purées are thickened by the vegetables or beans themselves; bisques are shellfish soups. Stocks, Sauces and Soups · Culinary Ladder