In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock.
Culinary stocks are a fundamental basic that all cooks should know and understand. If you're a home cook, a scratch made stock will quickly elevate your cooking to the professional level. If you're a professional cook, then there is no excuse to not be making your own stock.
