Simply sourcing a piece of meat, pouring it out, and pooling it on a plate is painful. A good sauce is a medium of contrasting and complementary taste, but if you can’t stick to the food it’s supposed to be the sauce for, it doesn’t help you at all.
An effective sauce is one that actually stays in the food and adds flavor and texture.It takes a little chemical manipulation to make such a source, but the chemicals you need are probably already in you Cupboard.
What is a source?
The sauce is a dispersion, with flavorful ingredients suspended throughout the carrier material. The carrier is called the “continuous phase” and is mostly water. The other components are part of the dispersed phase and, as you might expect, are dispersed throughout the continuous phase.
Water is clearly an important ingredient in sauces, but no one wants a watery sauce. The goal when making a sauce is to reduce the amount of water, and the best way to do that is to impede its movement.As Harold McGee explains in his book About food and cooking: kitchen science and folkloreWater is a small molecule, so it is very mobile.
Each water molecule is small, with only three atoms of H2O. If you leave it to yourself, they are very mobile. Therefore, water flows easily and flows easily as a stream. (In contrast, oil molecules have three chains attached to each other, each of which is 14 to 20 atoms long, so they drag each other and move slowly, which is why oil is more viscous than water. However, solid particles are scattered or intertwined for a long time. Molecules, or oil droplets, or bubbles between water molecules, and water molecules can travel only a short distance before colliding with one of these foreign substances with low mobility. After that, they flow more reluctantly because they can make only slow progress.
Simply put, you need to slow down to get the sauce to stick to your food.
Slow down the sauce with fat
Buffalo sauce is a symbolic two-component sauce that clings to chicken wings. Most commonly, it is made with hot sauce (quite watery) and butter. Butter is not only fat (long, Tangled molecules), it is a fat that is solid at room temperature. As the chicken and sauce cool, the sauce becomes even slower, clinging to the chicken and covering the skin.Butter (or fatty cream) too Bread sauce It’s very sweet and sticks to steaks and chops.The next time I meet Runny Bread Sauce, butter, a splash of cream, or Sour cream darop To slow down its flow and give it some body.
Leaning on cornstarch
Starch is another effective thickener that slows down water by swelling and gelling.when Exposed to hot water, The starch granules weaken and begin to absorb the liquid. The granules swell, weakening more areas of the granules and destroying the organized structure of the starch molecules. According to McGee, this is “Amorphous network of starch and water is mixed”, which slows down the sauce and helps to coat food.
If you’re dealing with a slightly watery stir-fry or gravy sauce, make a cornstarch slurry with 2 parts of water and 1 part of starch (it will harden if you add it directly to the sauce) and mix with a whisk.yours Keep in mind that hot sauce, the sauce gets thicker as it cools. (If you want to see how thick the whole saucepan is without cooling it, Let it rain a little on a cool plate.. )
If you don’t have cornstarch, you can also use flour to make beurre manié. This is a French fancy of “flour butter paste” or “raw”. Roux.. To make this thick, magical little ball, take the same amount of flour and butter and grind it all into a small paste nugget. To thicken the sauce (or soup, etc.), cut a small piece and drop it in a hot liquid. Stir, stir, stir, stir, stir Watch the magic happen.
One of the easiest ways to slow down water is to physically block it with a plant substance.You can do it Blended with super roasted vegetables Put them directly in the gravy sauce or stir them with the pot liquor of your favorite instant pot recipe. vegetable Naturally high starches (potatoes, etc.) or pectins (leakage, etc.) thicken at the chemical level. In the same way. Adding a spoonful of instant mashed potatoes will make the sauce more supple and the pureed leeks will help add the main body.
Boil a little
Another way to reduce the fluidity of the sauce is to boil the water and physically remove it. This is known as “reduction” in the culinary world. This is because the source is reduced.Boil some of the water to reduce its volume, leaving fat and other delicious ingredients (high boiling points). If the sauce looks watery before it hits the food, boil it a little and thicken it.
Add a little sugar
Sugar isn’t exactly as thick as starch or fat, but it makes the sauce sticky. It is important to attach the sauce to the food. Adding sugar to water produces a solution that is thicker than water, and further heating (boiling or boiling) makes it even thicker.
Apply at the right time
In many recipes for sauce-coated meat, you may have noticed that after spending some time on the grill or oven, the sauce needs to be applied later in the cooking process. Again, it all comes down to water.
Cooking meat releases a great deal of water.When you first apply the sauce As it steams quickly from the food, if the outer parts of the food appear to be fairly dry, and / or to prevent the dreaded sauce from slipping off, finally polish the sweetly thick and reduced glaze and sauce. increase.
The easiest way to thicken the laney sauce
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