The food should be not only nutritious but also delicious. It should excite the appetite is a pleasant smell, beautiful color and design.
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In the manufacture of a great many dishes are of great importance sauces. Using this or that sauce, you can raise or lower the typical dishes of the main product taste, flavor. For example, a thin, but a faint aroma of cooked chicken meat and sweet taste it to be much stronger against the backdrop of the steam or white sauce. Characteristic of cod, flounder and other species of fish peculiar pungent smell is greatly reduced in the manufacture of their sauce pickle.
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The nutritional value of meals at the skillful selection of sauces can be greatly enhanced. Sauce rusk, egg-oil does, for example, dishes of colored or white cabbage high in calories.
Using milk sauce for making dishes of vegetables (carrots, turnips, rutabagas, gourds, squash), enriches them with proteins and increases the calorie content. Sauces, cooked in broth contain large amounts of extractives and thus contribute to whet the appetite. Sauces allow one and the same product to prepare meals, different to your liking, and thus diversify the food. For example, walleye, pike, perch, cod can be cooked with various sauces: white with capers, white with crayfish, tomato, tomato with tarragon, sour cream and horseradish. All these dishes will vary according to your taste and aroma. With sauce dishes can be given a beautiful view. Have bright coloring sauces such as red, tomato, significantly better to issue a dish.
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This dish, like boiled fish with mashed potatoes, it looks much more beautiful and appetizing, if applied, for example, with tomato sauce. When using sauces food is more succulent, and therefore easier to digest by the body. Range of sauces is very diverse, for their preparation using different products.
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Depending on the source of products used for cooking, distinguished sauces on meat, fish broth, milk, sour cream. In addition, there are vegetables, mushroom sauce and egg-oil.
Depending on the temperature at which the sauce is used, and their parameters share the hot and cold.
In meat broth sauces are prepared in two forms: red and white.
The basis of the red sauces are brown broth, and wheat flour, fried to slightly yellowish or brownish color.
For white meat and fish sauces, respectively, using bone, meat, fish broth, and flour and fried so that its color has not changed.
Broth have a great impact on the quality of sauces, so you must carefully follow the recipe and technology of their preparation.
Some features of the technology is cooking brown broth. Are these features that the bone previously fried.
When roasting the bones there are processes similar to those that occur when roasting meat. The high temperature in the bones is the decay of proteins, resulting in formation of special substances that give the broth flavor and aroma typical of grilled meat, and a beautiful color. The quality of brown soup depends on how well browned bones. Most properly fry the bones in the cabinet oven for 1-2 hours at 250-275 , at the same temperature at which meat is usually fried. Fat when frying bones do not add that stands out from the bones of the fat must be removed. We can not allow charring bones and smoke fat, so as the image of this product drastically reduces the quality of the broth and can even make it unfit for consumption.
When roasting the bones very compacted, resulting in a complicated process of digestion. Therefore, the cook fried the bones should be significantly longer than the raw, not less than 8-10 hours.
When roasting the bones to them add the parsley, carrots, onions. In addition to the bone, meat and fish (from food waste), soups, cooking sauces are used as broths, which are obtained when cooking meat and fish products. In the manufacture of the sauce to a particular dish is important to choose the right stock. Brown or bone broth should be used for making sauces to dishes of beef, mutton, pork. For veal dishes sauces best cook in the broth, prepared from calf bone. A dish of poultry should be cooked in sauces chicken broth.
Must be borne in mind that the flour not only adds sauces proper consistency, but also a very noticeable effect on their quality. The latter circumstance does not take into account all the cooks and not always paid due attention to the proper processing of flour. Damp (not fried) flour affects the quality of the sauce, gives it an unpleasant smell and taste and sticky texture.
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When roasting flour loses its characteristic odor and taste. Under the influence of the heat contained in the flour proteins undergo changes that result in flour gets a taste and aroma of toasted nuts. In addition, it loses its sticky texture, typical of raw flour.