Sauces are condiments. The word "sauce" has a Latin origin. Literally, it translates as “salted”, “salty”. Cooking sauces have never been independent and main dishes, but, nevertheless, any cook respects them and some especially valuable sauces recipes are passed down from generation to generation. The sauce is a sauce or seasoning to the dish, as well as a way to make your dish tasty, original and memorable. With the help of sauces dishes are given taste, smell, and sometimes color. Sauces and sauces create a special delicate texture of cooked foods, such as meat, fish, mushrooms, etc. They perfectly complement sauces and sweet pastries, confectionery. Homemade recipes for sauces are very different in composition, but rather similar in cooking technology. To taste, sauces can be both savory (spicy) and sweet. Savory sauces are divided into cold and hot. Cold are intended for salads and cold dishes. The most famous and popular cold sauce in Russia is mayonnaise.In general, the recipe for preparing a sauce - simple, family-like or high and exquisite - can consist of two to five stages. Without exaggeration, we can say that most of the main sauces of modern cooking are invented in France. In the middle of the 20th century, the famous gastronomic critic Kunrnonsky wrote: “Sauces are the decoration and glory of French cuisine; they made an invaluable contribution to it and provided her with the superiority that no one takes to dispute. ” However, despite the apparent sophistication and complexity, any hostess can repeat many French recipes of sauces at home. It is also important how you look at your sauce. To find out, it is convenient to use the recipes of sauces with photos. Components of these sauces are broths or broths, combined with flour, sour cream, butter, milk, cream. Subsequently, eggs are added to these ingredients (whole or single yolks). Various combinations of the indicated components and the sequence of their addition allow to obtain sauce bases differing in taste and properties. In the future, these basics are added - sugar and fruit and berry juices for sweet sauces, or vinegar, cucumber pickle, lemon juice, mustard, tomato paste and horseradish - for savory (spicy) sauces.If you need a simple sauce recipe, then at this stage, in principle, you can stop. Or continue to fill your sauce with new ingredients: various peppers, cinnamon, cloves, ginger, vanilla, herbs, onions, garlic, fennel and chervil. Thanks to these spices and additives can be infinitely varied and taste and aroma of sauces. In French cooking there is a tradition to call the sauce using the names of celebrities or product authors. For example, the sauce of the writer Chateaubriand, the Minister Colberti, etc. Country names or national affiliation are also used. There are Russian, Dutch, German, Portuguese sauces and others. English sauces differ slightly from the French. Their main feature is that there is practically no flour in them, but they contain a lot of natural meat juice, fat and various spices. The sauces of Oriental origin are significantly different, they are called sauces only for their intended purpose, and consist of fruit purees, juices, nuts and vegetable pastes with spices. Flour in oriental sauces is not used at all. Moldavian, Romanian, Bulgarian and Georgian sauces that have experienced the influence of oriental cuisine also fall into this category.
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