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Emulsion Sauces Hot & Cold. “Slow and steady…”. Today’s Agenda. Quiz Review 4 Quiz Review 5 Key Concepts Master Recipes Hollandaise Mayonnaise Aioli Béarnaise. Key Terms. Emulsions Emulsifiers Coalescence Beurre Blanc, Rouge, etc. Compound Butter Béarnaise Hollandaise.

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emulsion sauces hot cold

Emulsion Sauces Hot & Cold

“Slow and

steady…”

Session Six - Emulsions Hot and Cold

today s agenda
Today’s Agenda
  • Quiz Review 4
  • Quiz Review 5
  • Key Concepts
  • Master Recipes
    • Hollandaise
    • Mayonnaise
    • Aioli
    • Béarnaise

Session Six - Emulsions Hot and Cold

key terms
Key Terms
  • Emulsions
  • Emulsifiers
  • Coalescence
  • Beurre Blanc, Rouge, etc.
  • Compound Butter
  • Béarnaise
  • Hollandaise

Session Six - Emulsions Hot and Cold

slide4

Emulsions

Emulsion: A stable and uniform mixture of two normally unmixable liquids.

Emulsions may be of two types:

Oil-in water: Water is the continuous phase. Example is Milk and Cream

Water-in-oil: Water is the discontinuous phase. Example is Butter water accounts for 20%.

Emulsifier: Proteins, plant resins, gums and other large carbohydrate molecules including starch and other fine particles that can surround the dispense phase.

Session Six - Emulsions Hot and Cold

emulsion overview
Emulsion Overview
  • Suspended Phase
    • Fat (in milk, and mayonnaise-opposite in butter)
  • Continuous Phase
    • Water or other Liquid
  • Emulsifier
    • Protein based
    • Starch based

Session Six - Emulsions Hot and Cold

emulsifiers common uses
Emulsifierscommon uses

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

categories of emulsions
Categories of Emulsions
  • Temporary – Unstable emulsion, example is oil and vinegar.
  • Semi-Permanent – Semi-stable, dressings using an emulsifier, example, mustard vinaigrettes.
  • Permanent- Stable, example mayonnaise.

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

common emulsions and emulsion sauces
Common Emulsions and Emulsion Sauces
  • Butter, Cream, Milk
  • Salad dressings
    • Vinaigrette, Caesar, etc
  • Beurre sauces
    • Blanc, Rouge, Monte au Beurre
  • Aioli & Mayonnaise
  • Compound Butters
  • Virgin Oils

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

master recipe hollandaise and b arnaise sauce
Master RecipeHollandaise and Béarnaise Sauce
  • Reduction: Used to add Flavor
  • Egg Yolks: Used to emulsify the Butter
  • Butter: Add flavor and consistency
  • Lemon: Acidity cuts the fat feel of the butter

Basic Hollandaise Recipe

Shallots Egg Yolks

Cider Vinegar Butter

Water Lemon Juice

Peppercorns Salt

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

the difference reduction
The Difference - Reduction

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

hollandaise the art of emulsification demonstration
Hollandaise – “The Art of Emulsification”demonstration

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

broken emulsions
Broken Emulsions
  • Hot Water
    • Vigorously whisk a small amount of very hot water into the sauce
  • New Yolk
    • Whisk the sauce into a fresh yolk (perhaps after straining)

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

derivatives hollandaise and b arnaise
DerivativesHollandaise and Béarnaise
  • Hollandaise
    • Maltaise
  • Béarnaise
    • Choron
    • Foyot

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

compound butters
Compound Butters
  • Requires a fat soluble flavoring agent
    • Spicy
    • Analgesic
  • Time for the flavors to combine and mellow – together
  • Then pipe or roll and freeze separately

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

compound butter examples on cooking page 249
Compound Butter – ExamplesOn Cooking page 249
  • Basil Butter
  • Herb Butter
  • Maitre d’ Hotel
  • Crayfish
  • Montpelier
  • Red Pepper
  • Shallot

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

hot butter preparations
Hot Butter Preparations
  • Beurre Rouge
  • Beurre Blanc
  • Beurre Fondue
  • Monte au Beurre

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

hot emulsions master recipe
Hot Emulsionsmaster recipe
  • Create fond or reduction
  • Remove from heat
  • Add small amounts of whole butter
  • Swirl or stir continuously
  • No drastic heat changes

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

cold emulsions
Cold Emulsions

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

mayonnaise master recipe
Mayonnaisemaster recipe
  • Mayonnaise
    • Oil
    • Egg yolk
    • Lemon
    • Salt
    • Pepper
    • Mustard
    • Distilled

Vinegar

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

cold emulsions derivatives
Cold Emulsions - Derivatives
  • Aioli
    • Mayo, sub olive oil and add garlic
    • Classically potato
  • Romesco
    • Aioli, add panade, nuts and seasoning (paprika)
  • Rouille
    • Romesco minus panade, change seasoning

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

lab today everyone individually makes hollandaise b arnaise
Lab Todayeveryone individually makes hollandaise/béarnaise

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

moments of demonstration lab preparation
Moments of DemonstrationLab Preparation

Please take 15 minutes as a group, before the end of class, to discuss and create the following information:

  • A timeline for the execution of your individual recipes, the group recipes and the group’s experiment
  • A list identifying who is responsible for which task
  • A list of the “keys to success” for your dishes
  • A list of “moments of demonstration”
  • The expected outcome of your experiment (review the questions at the end of your note taking guide)

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

hollandaise b arnaise practical
Hollandaise/Béarnaise Practical
  • In lab Today
  • Each INDIVIDUAL will present their sauce to the instructor for review and critique BEFORE it is combined with the groups to be made into a small sauce
  • You have today and today only for success

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

review true or false
Review - True or False
  • Choron is a derivative of Hollandaise.
  • False
  • Béarnaise is intended for grilled meats.
  • True
  • Sauce Romesco is always made with olive oil.
  • True

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

review true or false25
Review - True or False
  • Butter breaks very easily when heated.
  • True
  • Olive oil can act as an emulsifying agent.
  • True
  • Metro’s official colors are blue and gold.
  • True

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

homework
Homework
  • Read On Cooking:
  • Read Sauces:
    • Marinades, Vinaigrettes, International Sauces
  • Take the next Quiz:

http://www.quia.com/quiz/909670.html

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces

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