The quality of the sauce is determined by consistency, color, taste, and aroma. For sauces with fillers, take into account the shape of the cut and the thickness of the filler.
Hot sauces with flour should have the consistency of liquid sour cream, be “velvety”, homogeneous, without lumps of undissolved flour and particles of ungrated vegetables.
The sauce should lightly coat the spoon and drip off it. Medium-thick sauces used for baking have the consistency of thick sour cream. The thick milk sauce should look like viscous semolina porridge.
Vegetables included in the sauce as a filler must be finely and neatly chopped, evenly distributed in the sauce, and not overcooked.
There should be no film on the surface of the sauce; to do this, sauces are sealed with butter or margarine, that is, small pieces of fat are placed on the surface.
Hollandaise sauce should have a uniform consistency and should not contain grains or flakes of coagulated protein. There should be no oil (fat glitter) on the surface of the sauce. In Polish and rusk sauces, the butter should be free of protein clots. The eggs for the Polish sauce are coarsely chopped. Mayonnaises should not contain oil on the surface. The consistency is homogeneous. Marinades should contain properly chopped and fairly soft vegetables. Horseradish for sauce with vinegar is finely grated.
The color of the sauce should be characteristic of each group of sauces: for red - from brown to brownish-red; for whites - from white to slightly grayish; for tomatoes - red. Milk and sour cream sauces range in color from white to light cream, sour cream with tomato - pink, mushroom - brown, marinade with tomato - orange-red, mayonnaise - white with a yellow tint. The color depends on the products used and the sauce preparation technology.
The taste and smell of the sauce are the main indicators of its quality. Broth-based sauces are characterized by a pronounced taste of meat, fish, mushrooms with the smell of sautéed vegetables and seasonings.
The red base sauce and its derivatives should have a meaty taste with a sweet and sour aftertaste and the smell of onions, carrots, parsley, pepper, and bay leaves. White sauces should have the taste of broths with a subtle smell of white roots and onions, with a slightly sour taste. Tomato sauce has a pronounced sweet and sour taste. Fish sauces should have a sharp, specific smell of fish, white roots and spices, mushroom sauces - the taste of mushrooms and sautéed onions with the smell of flour. Milk and sour cream sauces should taste like milk and sour cream. You cannot use burnt milk or very sour sour cream to prepare them.
In sauces with flour, unacceptable defects are: the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.
Egg-butter sauces and rusk sauce have a slightly sour taste and aroma of butter.
Marinades should have a sour-spicy taste, the aroma of vinegar, vegetables, and spices. The taste of raw tomato puree and too sour taste are unacceptable.
Mayonnaise sauce and its derivatives should not have a bitter taste or be too spicy, and horseradish sauce with vinegar should not be bitter or not spicy enough.
Store basic hot sauces in a water bath at temperatures up to 80°C for 3 to 4 hours. The surface of the sauce is protected with butter, and the container with the sauce is covered with a lid. Basic sauces can be stored for up to three days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5°C. When storing sauces cold, their taste and smell are preserved much better than when stored hot.
Sour cream sauces are stored at a temperature of 75°C for no more than 2 hours from the moment of preparation. Milk liquid sauce is stored hot at a temperature of 65-70°C for no more than 1-1.5 hours, since during longer storage it darkens due to caramelization of milk sugar - lactose; and the taste of the sauce also deteriorates. The thick milk sauce is stored refrigerated for no more than a day at a temperature of 5°C. Medium-thick milk sauces cannot be stored and must be prepared immediately before use. Polish and rusk sauces can be stored for up to 2 hours.
Oil mixtures are stored in the refrigerator for several days. To increase shelf life, the formed oil mixtures are wrapped in parchment, foil or plastic film. Oil mixtures cannot be stored for a long time, since the surface of the oil is oxidized by atmospheric oxygen and turns yellow when exposed to light. This also leads to a deterioration in taste.
Industrially prepared table mayonnaise is stored at a temperature of 18°C for up to 45 days, and at a temperature of 5°C for 3 months. Mayonnaise sauce prepared at a catering establishment, its derivative sauces, as well as salad dressings are stored for 1-2 days at a temperature of 10-15 ° C in non-oxidizing containers; dressings are stored in bottles.
Marinades and horseradish sauce are stored refrigerated for 2-3 days in the same container with a closed lid.
Questions and tasks for review
1. By what criteria are sauces classified?
2. What sautés and broths are used to prepare sauces?
3. Draw up a technological scheme for preparing the red main sauce.
4. How are white base sauces made with meat and fish stock?
5. Draw up a technological scheme for preparing tomato sauce.
6. What amount of flour is needed to prepare 5 liters of medium-thick milk sauce?
7. For what dishes are sour cream sauce and its derivatives used?
8. Draw up technological schemes for preparing sauces based on butter.
9. Name the quantity of products required to prepare 1000 g of salad dressing, mustard dressing.
10. How is vegetable marinade with tomato prepared and what is it used for?
11. Draw up a technological scheme for preparing fish jelly.
12. How are sweet sauces made from apricots and apples?
Traditionally, the refrigerator door shelf houses not only drinks, but also various sauces, as well as homemade preparations, without which we simply cannot imagine our favorite dishes. Unfortunately, after opening the package or uncorking the jar, their shelf life is significantly reduced. To prevent food from going to waste, use our cheat sheet.
Why do opened sauces and homemade preparations have a short shelf life?
The fact is that after opening the package, the products come into contact with the surrounding air. Under the influence of microorganisms, as well as oxidation and weathering processes, they deteriorate much faster, losing their original taste and aroma. Therefore, from time to time, they need to be checked and get rid of what can no longer be used. This way you will not only protect yourself from the danger of eating stale food, but also protect the rest of the food in the refrigerator: over time, mold will form on stale sauces, the spores of which can spread to food stored nearby.
Of course, you can always look at the expiration date of the product, but in most cases it is only relevant if the packaging is intact. In this regard, we have prepared a small list of the most common sauces and preparations, indicating their approximate storage time in the refrigerator.
Note:
Please note that these times are indicative only. They are relevant only for products purchased in stores and may differ depending on storage conditions.
Sauces
- ketchup
– 6 months - salad dressing
- 6 months with lid tightly closed - BBQ sauce
- 4 months - hot sauce (chili)
– 5 years - salsa
- 5-7 days - soy sauce
- 2 years - tartar sauce
- 6 months - mayonnaise
- 2-3 months depending on expiration date - mustard
- 1 year - horseradish
- 3-4 months
Jam
Jam and marmalade
- 1 year with lid tightly closed.
Now you will always have a cheat sheet at hand showing you when to give up certain foods that have been stored on the door shelf of your refrigerator for a long time. If some of them are about to expire, use them as soon as possible in preparing your favorite dishes.
If you have questions or comments, please write to us. Use the comment form below or join the discussion in the community
Shelf life
Mayonnaise sauce and its derivatives. prepared in catering establishments. sold within 1-2 days, stored at a temperature of 10-15 0 C in non-oxidizing containers.
Salad dressings are stored in bottles in the refrigerator at a temperature of 5 0 C and sold within 1-2 days.
Green and herring butter, formed into a bar, wrapped in foil, parchment or plastic wrap. Store in the refrigerator for 1-2 days.
This is interesting
First, in 1757, Mahon was captured by the French under the leadership of the Duke de Richelieu (a relative of the same Duke and Cardinal Armand Jean du Plessis Richelieu, who lived from 1585 to 1642, who in “The Three Musketeers” besieged the Huguenot fortress of La Rochelle, which fell in 1628 , and in the siege of which the royal musketeer Rene Descartes actually took part). Soon the city was besieged by the British. Like his ancestor, Richelieu was determined to hold his position even under pain of starvation until the bitter end.
And the food supply in the besieged city was tight - only olive oil and turkey eggs remained. How much can you make from such a set?
The garrison cooks, who themselves were tired of such a meager “menu,” tried to diversify it with all their might during the siege, experimenting as best they could, but the range of available products was too meager.
When the French garrison and Richelieu himself could no longer look at all sorts of omelettes and scrambled eggs, the Duke’s cook, who also showed extraordinary soldierly ingenuity, finally found an excellent solution that glorified him forever, but, unfortunately, did not preserve his name (during the grave siege fight, he forgot to name the sauce after himself).
So, this resourceful cook carefully ground fresh egg yolks with sugar and salt and gradually, adding in small portions and vigorously stirring each time until completely homogeneous, mixed everything with olive oil, then added lemon juice to the mixture and mixed everything thoroughly again. (This is the classic mayonnaise recipe).
Even the simplest soldier’s bread with such an additive became amazingly tasty!
Richelieu and his soldiers were delighted. Victory over the enemy was assured! This is how a wonderful sauce appeared, later named after the besieged city - “Maon sauce” or “mayonnaise”.
Production task
2 Prepare 700g of each type of sauce.
3 Complete and submit the work.
Questions and tasks for independent work
1 Draw up a technological scheme for the preparation of prepared sauces.
2 Study the technology of preparing cold sauces
Option 1 Vegetable marinade with tomato. No. 827 Sat. rec., 2011.
Option 2. 1 Vegetable marinade with beets No. 829 Sat. rec., 2011.
Draw up technological maps and cooking diagrams for the indicated dishes.
LABORATORY PRACTICAL LESSON No. 6
PREPARATION OF DISHES FROM BOILED AND SOATED VEGETABLES
General information
To prepare dishes, vegetables are subjected to various cooking methods - boiling, poaching, frying, stewing and baking.
During heat treatment, various physical and chemical changes occur in vegetables, as a result of which they acquire new properties characteristic of culinary processed products.
The nutritional value of vegetable dishes is due to their high content of vitamins, carbohydrates and mineral salts, which are easily digestible and necessary for the human body.
The mineral salts, carbohydrates and vitamin C contained in vegetables easily dissolve in water, so it is not recommended to leave peeled vegetables in cold water for a long time; This especially applies to peeled and chopped potatoes, the activity of vitamin C in which, when stored in water, decreases by 40%. To better preserve vitamin C, vegetables should be immersed in boiling water when cooking and cooked in a sealed container at a low simmer.
Careful adherence to the technological rules for culinary processing of vegetables contributes to a more complete preservation of vitamins, mineral salts and other nutrients in prepared vegetable dishes.
It is recommended that the consumer sprinkle ready-made vegetable dishes with finely chopped parsley, dill (2-3g net per serving) or green onions (5-10g net per serving). For potato dishes, you can additionally serve fresh or pickled cucumbers, tomatoes, sauerkraut, salted and pickled mushrooms, canned vegetable snacks (eggplant caviar, squash, stuffed peppers, etc.) in the amount of 50-100 g net per serving.
Potatoes and carrots are boiled peeled, beets are boiled with their skins on. Before cooking, dried vegetables are washed, filled with water and left to swell for 1 - 3 hours, then boiled in the same water. Dried mushrooms are prepared and cooked in the same way.
You can cook vegetables in water or steam. It is better to steam potatoes and carrots.
When cooking in water, potatoes and vegetables are placed in boiling water (the water level should be 1 - 1.5 cm above the level of the vegetables) and salt is added (10 g per 1 liter of water). Beets and carrots are cooked without salt, as it worsens their taste and slows down the cooking process.
When peeled vegetables are cooked, various nutrients are released into the broth, so the broths should be used to make soups and sauces.
Freshly frozen vegetables, without defrosting, are placed in boiling water.
Canned vegetables are heated together with the broth, and then the broth is drained.
Goal of the work
1 To develop students’ skills in organizing a workplace, to familiarize them with the equipment, tools, and equipment for preparing dishes from boiled and stewed vegetables.
2 Develop skills in preparing and serving dishes from boiled and stewed vegetables, working with regulatory and technical documents, and rational use of working time.
3 Teach students safe labor techniques when preparing dishes from boiled and stewed vegetables, sanitation rules, and grading (quality assessment) of dishes.
Equipment:
electric table scales, electric stove “Dream” model 29, wiping mechanism, production tables.
Equipment, tools, dishes:
pans with a capacity of 1-1.5 liters, bowls, spoons, gravy boats, cutting boards OS, OV.
Raw materials:
potatoes, carrots, canned green peas, white cabbage, cauliflower, table margarine, spices.
Lesson topic: “Technology for preparing sauces. Requirements for the quality and storage of sauces."
Lesson plan#5
In the subject "Cooking Technology"
Lesson topic: “Technology for preparing sauces. Requirements for the quality and storage of sauces."
Lesson objectives:
1.
Educational
:
-introduce students to the list and sequence of operations when preparing sauces. Requirements for the quality and storage of sauces.
-promote the acquisition of knowledge about sauces and their derivatives, cooking technology;
2. Educational
:
- instill a sense of personal responsibility and a conscious attitude towards the studied material as a direct connection with the chosen profession;
- instill interest in the chosen specialty.
3. Educational:
— develop the ability to apply theoretical knowledge in practice, the ability to compare, draw conclusions, and conduct analysis;
- develop independence and observation.
Lesson type:
learning new material.
Methods:
verbal, visual.
Means of education:
interactive whiteboard, slides, projector, regulatory documentation.
Lesson content:
1. Organizational moment (1-2 min.):
- Greeting students.
— Checking students using the magazine.
2.Communication of the topic and objectives of the lesson. Presentation of new material.
3. Consolidation of new material (6-8 min.):
frontal survey.
4. Summing up. Grading (3-5 min).
5.Homework (1-2 min.):
repeat the material covered
.
SAUCES
A sauce is an additional component of a dish, characterized by a semi-liquid consistency, used in the cooking process or served with a finished dish to improve its taste and aroma. Sauces are an addition to many hot and cold dishes. Their significance lies in the fact that they diversify the taste of the dish, give it a juicier consistency, increase calorie content, since they contain products such as butter, sour cream, eggs, flour, etc. Proteins, fats and carbohydrates in sauces are easily are absorbed by the body.
Many sauces contain a significant amount of flavoring substances, spices, herbs, and seasonings that have a stimulating effect on the digestive organs. Thus, sauces help stimulate appetite and better digestion of food. Sauces enhance the appearance of cooked blues, as many are brightly colored to complement the colors of the main ingredients. The correct selection of sauce for a dish is of great importance.
To prepare sauces, use small-capacity stovetop cauldrons, special stationary cauldrons, as well as pots and saucepans with a thick bottom to avoid burning of sauces. In addition, they use baking trays, whisks, brooms, sieves, strainers, pouring spoons and other equipment. Some sauces require long and thorough whisking during their preparation, so the shop (hot or sauce shop) must have a whipping machine. If the sauce is served separately with a dish, then it is poured into a special portioned gravy boat, which is placed next to the dish on a plate. The sauce can be served along with the dish. Per serving of dish, 50, 75, 100 g of sauce are dispensed (in some cases, according to
25 g).
Classification of sauces.
Based on serving temperature, sauces are divided into hot and cold. Hot ones are served with hot dishes, and cold ones with both cold and hot dishes. Based on color, sauces are divided into red and white. Depending on the liquid base, sauces are divided into the following groups (Fig. 14): sauces based on broths - meat, fish; in decoctions - mushrooms; on milk; sour cream; butter; vegetable oil; vinegar A special group consists of sweet sauces. In dietary nutrition, sauces are prepared using water, vegetable and cereal decoctions.
All sauces can be divided into two groups: sauces with thickeners, in the production of which sautéed flour is used, and without thickeners. Sauces with flour are served hot.
According to their consistency, sauces are prepared as liquid for pouring over and stewing dishes; medium thickness - for baking and adding to vegetable dishes and minced meat. In rare cases, thick sauces are prepared for stuffing and added as a binding base to some dishes.
Based on the preparation technology, sauces are divided into basic and derivative. A derivative sauce is prepared from the main one with the addition of various products that change the taste, color, aroma, etc.
Making sauces with flour. Red meat sauces
Sauces with flour are prepared in broth - meat, fish, mushroom broth, milk, sour cream. These include basic red sauce and its derivatives, basic white sauce and its derivatives, mushroom, sour cream and milk sauces and their derivatives. A characteristic feature of all these sauces is that the thick base in them is flour sauteing. Sauces with flour are used hot.
Sauces based on meat broth are divided into two groups: red and white. Red sauces have a pronounced spicy taste, while white sauces have a more delicate taste (with the exception of tomato sauce). The basis of red sauces is red flour sauté and brown meat broth. Ready-made red sauces are dark red in color. They are rich in extractive substances and stimulate appetite.
Main red sauce.
Preparation of red sauce consists of: preparing brown broth, sauteing flour, sautéing vegetables with tomatoes; combining prepared ingredients and cooking the sauce; introducing flavoring and aromatic products into the sauce - seasoning the sauce; straining.
Brown broth is boiled from the roasted bones and filtered. Finely chop the carrots, onions, and parsley and sauté in fat for 5–10 minutes, then add tomato puree and sauté together for another 10–15 minutes. Prepare dry red sauté, cool it to 70–80 °C and, stirring, combine with part of the broth (1:4) until a homogeneous mass is formed. If the red sauce is prepared in a fat sauté, then it is diluted with hot broth to the desired thickness.
The brown broth (the remaining majority) is brought to a boil and the diluted sauté is poured into it, the vegetables sautéed with tomato puree are added and the sauce is simmered for 1 hour at a low boil. When cooked, the sauce becomes viscous as the starch contained in the flour gelatinizes.
10–15 minutes before the end of cooking, add salt, sugar, bay leaf, and ground pepper to the sauce. To improve the taste, you can add a little Yuzhny sauce and meat juice. Then it is filtered through a sieve and the boiled vegetables are rubbed, again brought to a boil to sterilize and increase the shelf life of the sauce.
If the red main sauce is used to serve with dishes, then pieces of margarine are placed in it and mixed. To prevent a film from forming when storing the sauce, small pieces of margarine are placed on its surface (pinched) - 70, 50, 30 g.
Red main sauce is used to serve with fried meat cutlets, rolls, zraza, sausages, offal, and potato dishes. Derivative sauces are prepared based on red sauce.
Brown broth 10001, melted animal fat or cooking fat 25, wheat flour 50, tomato puree 150, carrots 100, onions 36, parsley (root) 20, sugar 20.
The main red sauce is made from sauce paste.
Red sauce sauce paste is diluted with a small amount of brown broth (25–30% of the sauce paste weight), stirred until a homogeneous mass is formed, then combined with the rest of the broth and boiled at low boil for 20 minutes. The sauce is filtered, the roots are rubbed and brought to a boil.
Onion sauce.
The onions are cut into thin strips and sautéed until tender, but without browning. Then add vinegar, bay leaf, peppercorns and boil for 5–7 minutes until moisture is removed from it and for flavoring. Remove the spices from the onion and combine it with the prepared red sauce, then cook for another 10–15 minutes. The sauce is seasoned with salt, sugar, margarine. Served with meat cutlets, meatballs, potato cutlets, casserole, roll, and used for baking meat.
Basic red sauce 850, onions 298, table margarine 38, 9% vinegar 70, table margarine 20.
Onion sauce with mustard.
Prepare red base sauce. Finely chop the onions, sauté and combine with red sauce, cook for 10–15 minutes, add salt, ready-made table mustard, “Yuzhny” sauce, and margarine. Do not boil the sauce with mustard, as it curdles and loses its flavor. Onion sauce with mustard has a spicy taste. It is served with fried meat dishes made from cutlet mass, sausages, sausages, sausage, ham, and pork.
Red sauce with onions and cucumbers.
Prepare red base sauce. The onions are finely chopped, sauteed and boiled with vinegar, bay leaf and peppercorns.
Pickled gherkins are finely chopped. If they are replaced with pickled cucumbers, then first remove the skin and seeds and lightly squeeze them. Combine the prepared onions with red sauce, cook for 10–15 minutes, add salt, sugar, “Yuzhny” sauce, chopped gherkins and bring to a boil. Remove the pepper and bay leaf and season with margarine. You can not put the gherkins in the sauce, but sprinkle them on the dish. The finished sauce has an unusual sourish-spicy taste. It is served with fillet, langet, cutlets, meatballs and other meat dishes.
Red sauce with roots.
Carrots, parsley, celery, onions, sweet peppers are cut into thin strips and sautéed in fat, combined with red main sauce, allspice is added and boiled for 10–15 minutes. At the end of cooking, add green peas, bean pods cut into diamonds, wine (Madeira), and bring to a boil. Used for stewing meat and meatballs. The sauce can be prepared without wine.
WHITE SAUCES WITH MEAT BROTH
White main sauce.
For the white sauce (Fig. 15), prepare the broth. Roots and onions are cut into strips. In a thick-bottomed bowl, sauté flour with margarine until creamy. Hot white sauté is diluted in several stages with hot meat broth (80 °C), stirring with a wooden paddle until a homogeneous mass is formed. Place the prepared vegetables into the diluted sauté and cook for 30 minutes; during cooking, remove the foam from the surface. Salt and citric acid are added to the finished sauce, then filtered and brought to a boil again. When straining, the boiled roots and onions are wiped.
The finished white sauce is seasoned with margarine, the surface is pinched to prevent a film from forming, and stored on a steam table. Serve with boiled and stewed poultry and meat. If white base sauce is used for soups, roasting meat and preparing derivative sauces, then it is not seasoned with citric acid.
Broth 1100, table margarine 50, wheat flour 50, onion 36, parsley (root) 27 or celery (root) 29, citric acid 1, table margarine 50.
White sauce made from sauce paste.
Semi-finished white sauce sauce paste is diluted gradually with hot meat broth, boiled for 30 minutes, filtered. The sauce can also be prepared using vegetable and cereal decoctions. It is served with baked meat dishes and used to prepare derivative sauces. The following derivative sauces are prepared from the white base sauce.
Steam sauce.
The white main sauce is prepared using the broth obtained after poaching meat or poultry, or using a concentrated broth. To increase the concentration of the broth after cooking the beef, evaporate the chicken for 30 minutes.
Add citric acid or lemon juice, salt to the finished white sauce, bring to a boil, pour in dry white wine. The sauce is seasoned with margarine or butter and stored on a steam table at a temperature not exceeding 75 °C. You can add fresh champignons or a decoction of them to the sauce (mushrooms in the amount of 50 g). This increases the amount of extractives and improves the taste of the sauce. Steam sauce is served with veal, meatballs, boiled and poached chicken, chicken, chicken cutlets.
Basic white sauce 950, wine (dry white) 50, citric acid 1, table margarine or butter 50.
White sauce with egg.
Raw egg yolks are ground with pieces of butter, a little cream or broth is added and, stirring continuously, boil in a water bath at a temperature of 60–70 ° C until thickened. The resulting mixture is combined with white main sauce at a temperature not exceeding 70 ° C, grated nutmeg, salt, and citric acid are added. The sauce is served with dishes of stewed and boiled veal, lamb, hens, chickens, and game.
Tomato sauce.
Tomato sauce is prepared using white sauce. The processed vegetables are cut into thin strips and sautéed for 5–10 minutes, tomato puree is added and sauteed continues for another 15 minutes.
Melt table margarine in a bowl, add wheat flour and sauté it almost without changing color until it crumbles. White flour sauté is diluted with hot meat broth, combined with sautéed vegetables and tomatoes and boiled for 30 minutes. 10 minutes before the end of cooking, add bay leaf, ground pepper, salt, sugar, and citric acid. The finished sauce is filtered, brought to a boil and seasoned with margarine. You can add dry white wine to the sauce (100 or 75 g per 1 kg). In this case, the amount of citric acid is reduced.
Tomato sauce is served with sausages, escalope, langet, brain fries, lamb brisket fries, cutlet mass dishes, chakhokhbili, and vegetable dishes. Tomato sauce also serves as the basis for the preparation of derivative sauces.
Meat broth 700, table margarine 35, wheat flour 35, carrots 63, onions 36, parsley (root) 27, tomato puree 350, table margarine 20, sugar 10.
1
Features of sauce design
Mushroom sauces are not independent dishes. They are used to improve the aroma, taste, and appearance of dishes. Sauces are served in special dishes - gravy boats, rosettes and other small dishes. Sauces are also used to decorate dishes. There are many techniques for painting with sauces. From ordinary simple strokes to entire compositions. The sauces themselves are not just released, they are often decorated with a bunch of curly parsley, this simple method adds appetizing and unusualness. Also, very often, a piece, slice or small part of the product that serves as the basis for its preparation is carefully placed on the surface of the sauce, so that it does not fall through or turn over.
Rules for dispensing and storing sauces
Sauces are judged by consistency, color and taste. They have a uniform consistency, varying degrees of thickness depending on the amount of flour, liquid and other incoming products, which must be finely chopped or pureed. A film on the surface of hot sauces is unacceptable.
The color of the sauces corresponds to the main product from which they are prepared. The red sauce should be dark red in color; white, milk, sour cream - from white to cream; tomato - red, mushroom - brown; marinade - orange, etc.
The taste of the sauces should be like the broths used (meat, fish, mushroom) or milk and sour cream with some deviations; red sauce - with a sweet and sour taste and the smell of roots; white - with a slightly noticeable smell of roots; tomato - with a sweet and sour taste. Milk with a burnt smell and too sour sour cream should not be used to prepare sauces.
Before serving, hot sauces are stored in a water bath (bain-marie) in a container with a lid. To prevent a film from forming during storage, sauces should be stirred periodically or pieces of butter should be placed on the surface of the sauce.
The storage temperature of different sauces is not the same. Depending on the type of sauce, it ranges from 40 to 80°.
Sauces based on meat, fish and mushroom broths can be stored hot in a water bath (bain-marie) for no more than 4 hours at a temperature not exceeding 85°. If sauces need to be stored longer than the specified period, they must be refrigerated and reheated as needed. Sauces that are chilled and then reheated taste better than hot sauces that have been stored for a long time. Basic sauces as semi-finished products can be stored for 2-3 days at a temperature of 0-5°.
The thick milk sauce can be stored refrigerated for 24 hours; medium-thick sauce after preparation must be used immediately; liquid sauce should be stored for no more than 11/2 hours at a temperature no higher than 65-70°. At temperatures above this and for longer storage periods, the sauce turns red due to caramelization of the sugars.
Sour cream sauces are stored at a temperature of 75 °C for no more than 2 hours from the moment of preparation.
The main defects of sour cream sauces are the use of low-quality sour cream - with high acidity, foreign flavors or insufficient sour cream. In addition, there may be defects depending on the flour sauteing - a burnt taste, lumpyness. If the sauce is not boiled well, you can smell raw sour cream.
Information service of Novopokrovskaya station
Sauces
Sauces | |||
| 1. About sauces | 7. Sauces with fish broth | ||
| Hot sauces | 8. Mushroom broth sauces | ||
| 2. Broths for sauce | 9. Sour cream sauces | ||
| 3. Sauteing | 10. Milk sauces | ||
Meat broth sauces | 11. Egg-butter sauces | ||
| 4. Red sauces | |||
| 5. White sauce | Cold sauces | ||
| 6. Tomato sauce | 12. Cold sauces | ||
| 13. Ready-made mayonnaise sauce | |||
Sauces
make it possible to prepare dishes of different tastes and appearances from the same products. Sauces containing fats and eggs exceed the calorie content of culinary products. The correct selection of sauces for dishes is of great importance, since the taste, appearance and nutritional value of food largely depends on it. Using various sauces and spices, the main product of the dish is given one or another taste and aroma, while the natural taste properties of the products are preserved or weakened, combining them either with hot sauces or with bland or fatty sauces. Bread and egg-butter sauce is served with asparagus and cauliflower. Steam sauce, white meat with hollandaise sauce, served with chicken. Many vegetables are cooked with dairy sauces, which enhance the taste and nutritional value of food. Sauces based on fish broth are intended for fish dishes, sauces based on meat broth are intended for meat dishes. Meat sauces are served with some fish and vegetable dishes. Instead of sauce, natural meat products can be topped with meat juice or butter. Sauces are divided into hot and cold. As a basis for sauces, ordinary or highly concentrated broths (fume), as well as vegetable oil (olive, sunflower, cottonseed), are used. Most hot sauces contain browned flour, which gives the sauce its proper consistency. Few sauces are prepared without flour; the basis of these sauces is vegetable or butter. To give the sauces a different taste, tomato puree, onions, mushrooms, capers, vinegar, grape wine and others are added to them. Among aromatic products, black and allspice, fresh and dried sweet peppers, bay leaves, garlic, parsley and other products are added to sauces. It is better to use wine or fruit vinegar for sauces. In addition to vinegar, lemon, citric acid, pickled cucumber brine, tomatoes, pickled apples and other products with a sour taste - sorrel, sorrel, rhubarb, barberry - can be used as seasonings; they can be added to the sauce in the form of puree, juice or decoction.
Storing sauces
hot sauces
are stored in a water bath (marlite) in a container with a lid.
To prevent a film from forming during storage, the sauce should be stirred periodically or pieces of butter should be placed on the surface of the sauce. Sauces based on meat broth, fish and mushroom broths
can be stored hot in a water bath for no more than 4 hours at a temperature no higher than 85 degrees.
Sauces that are cooled and then reheated taste better than hot sauces that have been stored for a long time.
Due to their instability, egg-butter sauces
How long can sauces be stored?
Hot sauces made with fish, mushroom or meat broth should be stored for no longer than 4 hours. In this case, the temperature of the sauce should not be higher than 85 degrees.
Sauces based on eggs or butter are usually stored for 1.5 hours at a temperature not exceeding 65 degrees, otherwise the sauces will separate. Any homemade liquid sauce should not be stored longer than 1.5 hours at temperatures above 65 degrees.
Thus, natural tomato sauce and freshly prepared horseradish-based sauce have the shortest shelf life. To somehow extend the shelf life of the sauce, use natural preservatives - lemon, mustard, salt, pepper. So, for example, if homemade mayonnaise is stored for 2-3 days, then after adding mustard to it, the shelf life of the product will increase to 7 days.
As for industrially produced sauces, they can be stored for weeks. Opened store-bought sauce, depending on the type, can be stored from 2-3 days to 1 month. This information can be read on the packaging. Just remember that the shorter the sauce’s shelf life, the more natural the product.
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