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Recipe Cooking Method Cooking Time Temperature accompaniments

Classic Demi-glace simmering 55 mins medium-low heat meat-based

sauce dishes
Decision Demi-glace sauce is made through a reduction process. This means that it
Explanation involves simmering a mixture of brown stock and brown sauce to evaporate
excess liquid, intensify avors, and achieve the desired thickness. The
cooking time for demi-glace is extended due to the need for slow reduction.
The sauce contains sugars and proteins that can burn if exposed to high
heat. Low heat encourages gentle simmering, allowing the avors to develop
slowly and evenly. The rich, savory qualities of demi-glace complement and
enhance the avors of meats. It adds complexity without overpowering the
dish. Demi-glace's thick, velvety consistency adds a luxurious texture to
dishes, making it suitable for various meat cuts and preparations.
tomato sauce seasoning, 30 mins room temprature Pasta, Pizza
simmering
Decision Tomato sauce is made by simmering tomatoes and various seasonings
Explanation together. Simmering allows the avors of the ingredients to meld and
develop while evaporating excess liquid to achieve the desired consistency.
The cooking time for tomato sauce depends on the speci c recipe and the
desired outcome. Shorter cooking times, around 20-30 minutes, can result
in a simple and fresh-tasting sauce. Longer cooking times, around 1-2
hours, can deepen the avors and result in a richer sauce. Tomato sauce's
versatility lies in its ability to complement a wide range of dishes: Pasta,
Pizza, Meatballs and Sandwiches.
Fish stock simmering 30 mins low to medium- seafood dishes
low heat.
Decision Fish stock is created through a process of simmering sh bones, heads, and
Explanation aromatic vegetables in water. This gentle cooking method allows the avors
of the sh and vegetables to infuse into the liquid without boiling too
vigorously, which could lead to cloudiness or bitterness. Cooking sh stock
over low to medium-low heat is essential for maintaining a gentle simmer.
Boiling too vigorously can cause the stock to become cloudy, which might
a ect the nal presentation of dishes made with it. Fish stock's unique avor
makes it an ideal base for various seafood dishes and sauces. Here's why it
pairs well with certain accompaniments: Seafood Soups and Chowders,
Sauces and Reductions, Risottos and Paellas and Sauces for Vegetables.
potato and leek simmering 45 mins moderate heat Bread, Bacon
soup puréeing

Decision Potato and leek soup involves a combination of sautéing, simmering, and
Explanation puréeing to achieve its creamy and avorful texture. Sautéing the leeks and
onions at the beginning allows them to release their aromatic compounds
and develop a rich base of avors. Potatoes take time to become tender,
and the goal is to avoid undercooked or hard pieces in the nal soup. The
cooking time of 30 to 45 minutes provides this balance. The cooking
process for this soup involves using medium heat for sautéing the leeks and
onions. This moderate heat allows them to soften and develop avor without
scorching.
tartare sauce mixing and 15 mins room temprature Seafood, chips ,
combining the burger
ingredients
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 Decision Tartar sauce is primarily a cold sauce, and its preparation is centered around
Explanation assembling and mixing ingredients. The method involves combining di erent
components to create a balanced and avorful condiment. The goal is to
create a harmonious blend of textures and avors without the need for
cooking or heat-based processes. The cooking time for tartar sauce is
minimal because it involves chopping and mixing pre-prepared ingredients.
The accompaniments chosen for tartar sauce are meant to complement its
tangy and creamy qualities, enhancing speci c dishes' avors:
Seafood,chips , burger and Sandwiches.
vegetable stock simmering 1 hr medium-low heat Sauces and
Gravies
Decision Vegetable stock is created by extracting the avors and nutrients from a
Explanation variety of vegetables and aromatics through simmering. The gentle cooking
process allows the vegetables and aromatics to release their essence
without breaking down completely, resulting in a avorful liquid that serves
as a base for other dishes. The cooking time for vegetable stock is relatively
shorter compared to meat-based stocks due to the delicate nature of
vegetables. Prolonged cooking could lead to over-extraction of avors,
making the stock too strong or potentially bitter. Cooking vegetable stock
over low to medium-low heat ensures a gentle simmer. This moderate heat
prevents the stock from boiling too vigorously, which could cause the
vegetables to break down rapidly and potentially cloud the stock.
bechamel sauce mixing 10 mins medium-low heat Pasta Dishes,
Croquettes,Veget
able Gratin
Decision Béchamel sauce is created through a process of combining a roux with milk
Explanation while continuously whisking. The roux, a mixture of butter and our, serves
as a thickening agent for the sauce. Gradually adding milk while whisking
prevents lumps from forming, resulting in a smooth and creamy sauce. The
cooking time for béchamel sauce is relatively short due to the simplicity of
its ingredients and the cooking method. The roux needs a brief cooking
period to eliminate the raw our taste, and the milk needs to heat and
thicken. Allowing the sauce to cook for around 10 to 15 minutes is usually
su cient to achieve the desired consistency.
veloute sauce mixing 15 mins medium-low heat Poultry and Meat
Dishes, seafood
Dishes
Decision Velouté sauce is created by combining a roux with a light stock to form a
Explanation smooth and creamy base. The roux, a mixture of butter and our, serves as
a thickening agent, while the stock adds avor and depth. The gradual
incorporation of the stock into the roux is essential to achieve a consistent
texture. The cooking time for velouté sauce is relatively short due to the
nature of its ingredients and the cooking method. The roux requires a brief
cooking period to eliminate the raw our taste, and the mixture needs time
to thicken as the stock is added. Typically, around 15 to 20 minutes is
su cient to reach the desired velvety consistency.
beef consomme simmering 2-3 hrs medium-low heat Dumplings, Rice
or Noodles
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 Decision Beef consommé is a re ned and clari ed broth, and its cooking method
Explanation involves carefully simmering beef stock with a combination of ingredients to
achieve a clear and avorful result. The key step is the clari cation process,
where impurities are captured and removed to create a pristine broth. The
cooking time for beef consommé is relatively long, spanning several hours.
This extended cooking period allows for a slow infusion of avors from the
beef, vegetables, and other ingredients. Additionally, the coagulation of egg
whites and the gradual removal of impurities require time to complete
e ectively. Beef consommé is cooked over low to medium-low heat to
achieve a gentle simmer. This moderate temperature prevents a rapid boil,
which could disrupt the clari cation process and result in a cloudy broth.
The simmering allows avors to meld while impurities rise to the surface.
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