Hi Guys, i want to updated my activities one week ago, on monday, 02 October 2017, i'm incharge in MTB 1 B, these the first time i am incharge in this class. The material is Basic Sauce, How to make sauce With main ingredient is stock. And than i am give material about Roux, Veloute sauce and Demiglace sauce
And I am started doing at 12.30 am to 15.30 pm. So long day and tired day for me.
I think just thats all my activity when i am incharge in MTB 1 B.
So, i want to share a little material about Roux, Veloute sauce and Demiglace Sauce.
Demiglace Sauce
Demi-glace (English: "half glaze") is a
rich brown sauce in French cuisine used by itself or as a base for other
sauces. The term comes from the French word glace, which, used in reference to
a sauce, means icing or glaze. It is traditionally made by combining equal
parts of veal stock and espagnole sauce, the latter being one of the five
mother sauces of classical French cuisine, and the mixture is then simmered and
reduced by half.
Common variants of demi-glace use a 1:1 mixture of
beef or chicken stock to sauce espagnole; these are referred to as "beef
demi-glace" (demi-glace au boeuf) or "chicken demi-glace"
(demi-glace au poulet). The term "demi-glace" by itself implies that
it is made with the traditional veal stock.
Veloute Sauce
A velouté sauce (French pronunciation: [vəluˈte]) is one of the five sauces of French cuisine that were designated the five "mother sauces" by Auguste Escoffier in the 19th century along with espagnole, tomato, béchamel and hollandaise, which was a simplification of the "Sauce Carême" list of Marie-Antoine Carême. The term velouté is from the French adjectival form of velour, meaning velvet.
For Material About Roux you can visit my others post in my blog. with this link :
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