FOOD 101

  Velouté sauce is a classic French sauce made from a roux (a mixture of flour and butter) combined with a light stock, such as chicken, veal, or fish. It has a smooth and velvety texture and serves as a versatile base for many other sauces. Here are a few popular derivatives of Velouté sauce:   1. Allemande Sauce: Allemande sauce is a derivative of Velouté sauce that incorporates egg yolks and cream. The egg yolks and cream are whisked into the Velouté sauce, adding richness and a creamy texture. Allemande sauce is often used with roasted meats, poached fish, or as a base for other creamy sauces.   2. Suprême Sauce: Suprême sauce is a derivative of Velouté sauce that includes the addition of cream, butter, and lemon juice. The cream and butter enrich the sauce, while the lemon juice adds a subtle tanginess. Suprême sauce is commonly paired with poultry, such as chicken or turkey.   3. Poulette Sauce: Poulette sauce is made by combining Velouté sauce with egg yolks, cream, and chopped

  Tomato consommé is a clear and flavourful broth made primarily from tomatoes that have been clarified to remove impurities, resulting in a concentrated tomato flavour. Here's a general process for preparing tomato consommé:   1. Prepare the Tomato Base: Start by selecting ripe tomatoes. You can use a combination of fresh tomatoes or canned tomatoes for convenience. If using fresh tomatoes, blanch them in boiling water for a few seconds, then transfer them to an ice bath. Peel off the skins and remove the seeds. Chop the tomatoes into small pieces.   2. Simmer the Tomato Base: Place the chopped tomatoes in a pot and add a small amount of water or tomato juice. Simmer the tomatoes gently over low heat until they break down and release their juices. This helps extract the flavours from the tomatoes.   3. Strain the Tomato Base: Line a fine-mesh sieve or cheesecloth with a coffee filter or muslin cloth. Place it over a bowl or pot to catch the liquid. Pour the simmered tomato mixture

    Chicken consommé is a clear and flavourful broth made from chicken stock that has been carefully clarified to remove impurities and achieve a concentrated chicken flavour. Here's a general process for preparing chicken consommé:   1. Prepare the Chicken Stock: Start by making a rich chicken stock. This typically involves simmering chicken bones, such as chicken carcasses or chicken parts, along with aromatic vegetables like onions, carrots, and celery, in water for several hours. The long simmering time helps extract the flavours and nutrients from the bones and vegetables.   2. Clarification: To clarify the chicken stock and turn it into consommé, you'll need to create a raft. Combine a mixture of ground chicken or ground chicken with other ingredients like egg whites, finely chopped vegetables, and herbs. Mix them together and add them to the stock. The proteins in the ground chicken and egg whites help trap impurities and create a solid "raft" on top.   3. Simm

  Beef consommé is a clear and flavourful broth made from beef stock that has been clarified to remove impurities and create a richly concentrated flavour. Here's a general process for preparing beef consommé:   1. Prepare the Beef Stock: Start by making a rich beef stock. This involves simmering beef bones, such as beef shanks or soup bones, along with aromatic vegetables like onions, carrots, and celery, in water for several hours. The long simmering time helps extract the flavours and nutrients from the bones and vegetables.   2. Clarification: To clarify the beef stock and turn it into consommé, you'll need to create a raft. Combine a mixture of ground beef or ground beef with other ingredients like egg whites, finely chopped vegetables, and herbs. Mix them together and add them to the stock. The proteins in the ground beef and egg whites help trap impurities and create a solid "raft" on top.   3. Simmer and Skim: Place the pot with the stock and raft over low hea