Coccion

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  • Publicado : 11 de febrero de 2011
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Los diferentes Rouxs

1. Blanco - apenas coloreado o blanquecino
2. Rubio - color de oro con un aroma ligeramente de nuez
3. Marrón - marrón profundo con un aroma fuerte de nuez
4.Oscuro - marrón oscuro con un sabor pronunciado de nuez y aroma

Salsa Velouté
La familia de las salsas blancas incluye velouté clásico y béchamel, ambos producidos por el espesamiento de un líquidocon el roux. El Velouté clásico, que traduce del francés como "aterciopelado, suave, y liso al paladar," está preparado con un caldo blanco saborizado (de ternera, pollo o pescado) con aroma yespesamiento de un roux blond.

Velouté 1 gal
2 oz clarified butter or vegetable oil
8 oz small-dice White Mirepoix
12oz Blond Roux
1 gal. Chicken stock
1 Sachet d’épices
Salt, as neededGround white pepper, as needed

1. Heat the butter or oil in a saucepan over medium heat. Add the mirepoix and cook, stirring from time to time, until the onions are limp and have begun to releasetheir juices into the pan, about 15 minutes. They may taken on a light golden color but should not be allowed to brown.
2. Add the roux to the mirepoix and cook until the roux is very hot, about 2minutes
3. Add the stock to the pan gradually, stirring or whisking to work out any lumps. Bring to a full boil, then lower the heat to establish a simmer. (use a heat diffuser, if desired, toavoid scorching). Add the sachet and continue to simmer, skimming as necessary, until a good flavor and consistency develop and the starchy feel and taste of the flour have cooked away, 45 minutes to 1hour.
4. Strain the sauce through a fine-mesh sieve. Strain a second time through a double thickness of rinsed cheese-cloth, if desired, for the finest texture.
5. Return the sauce to a simmer.Taste and season with salt and pepper. Finish the sauce as desired.
6. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use.

Salsas derivadas de Velouté...
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