Sauce, Coulis and Reduction.
Salsa sauce cuisine is called a liquid mixture of ingredients (hot or cold) that are intended to accompany a dish. Consistency liquid (or semi-liquid) sauce can cover a very wide range which can range from puree to a more liquid stock. Some authors define liquid sauce as a garnish for food. The aim of the sauce is to accompany other foods as a garnish to improve the flavor, making a contrast or complement, that is why they usually offer relatively sharp on the palate sensations that stimulate the senses of taste and aroma.
Coulis.
A coulis is a juice concentrate obtained by filtering a vegetable or fruit puree through a fine sieve or a Chinese.
The fruit coulis are mainly used in desserts. The raspberry coulis, for example, is especially popular for decorating and flavoring ice creams, cakes or baked apples.
Reduction.
In cooking process is called reduction of concentration or thickening of a liquid by evaporation or boiling. Is named for reduced fluid volume. The shrink operation is most often intense heat and usually lasts a few minutes.
The most common preparations in the reductions are:
Broth, reduced and clarified broth from.
gravies.
Gastriques, sauces means including mixtures of acids such as vinegar and fresh media
sautéed.
syrup.
