ITEM 15: The souffles

ITEM 15: The souffles.

soufflés (shake cakes)

The soufflé is a light meal prepared in the oven made ​​with eggs (specifically with egg whites) beaten and combined with other ingredients and served well as a main dish or as a dessert. The word comes from past participle of the French verb "souffler" meaning 'blow' or 'inflated'.

Every soufflé is made of two basic components:

1. A cream based sauce or puree
2. Beaten egg whites.

The base gives some flavor and texture. Common varieties to the souffle base include cheese, chocolate and lemon (the last two are used in desserts, with a good dose of sugar). When the souffle from the oven is usually large and swollen, and often "down" after 20 or 30 minutes.

The souffle can be made in containers of all sizes and shapes, but it is traditional to do so in a kind of "cup souffle" called ramekin.

- In Spain, also known as 'souffle' shakes cakes in many restaurants.

Item 17: Sauce, Coulis and Reduction.

Item 17:

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.

ITEM 16: Foams

ITEM 16:

FOAMS.

Hot or cold working based on the use of the siphon, initially was to make a very light mousse texture with intense flavor from a puree or gelatinized liquid.