Preparation of flour sautes and broths for sauces. Making sauces

Sauteing is a method of frying, usually vegetables or flour, in fat at a temperature of 120 ° C, resulting in the extraction of aromatic and coloring substances with fat.

Sauteing is carried out to soften the products and then pass them through something, resulting in a homogeneous mass that is added to sauces, soups and fillings. Sauteing (from the French passer, which means to pass) is often confused with frying, but the purpose of the latter is not at all to obtain a homogeneous mass.

To saute vegetables, raw fruits are cut into small pieces of the same size, placed in a bowl (pot or frying pan) with heated fat and stir-fried over medium heat until soft.

During sautéing, the essential oils contained in the products are partially converted into fat, but during their further preparation in soups and sauces they do not disappear, which helps improve the taste of the finished dishes. In addition, the fat acquires an attractive orange tint (from tomatoes and carrots), which also improves the appearance of further foods.

Subsequently, the softened vegetables are mainly passed through some kind of kitchen appliance (meat grinder, sieve, mixer, blender, food processor) until an almost completely homogeneous mass is obtained. Sauteed products are an excellent addition to other dishes.

In addition, you can sauté flour, which after this processing method becomes more friable, and its addition to first courses (soups, broths) or decoctions for sauces helps thicken the food without forming lumps.

During sauteing, the amount of soluble substances in flour begins to increase, and the taste and smell characteristic of the raw product disappear. In addition, proteins coagulate in sauteed flour, so during further processing it does not form a sticky mass. In general, browned flour can be white (for white sauces) or red (for red sauces), as well as dry (without fat) or fatty (with fat).

To obtain a red sauté, the flour is heated to a temperature of about 150 °C and then fried until it turns light brown. White sautéed flour is cooked at 120°C to achieve only a slightly creamy hue.

Sauteing flour with fat is carried out by using animal or vegetable oil (often margarine), which is heated in a frying pan, after which flour is added to it with continuous stirring.

However, most often flour is sautéed without the use of fat due to the fact that with strong heating it loses its taste and is subsequently less absorbed by the human body. For this sauteing, flour is poured into an even layer (with a thickness of less than 15 millimeters) into a frying pan, placed in the oven and fried with occasional stirring. Dry sautéed flour is considered ready when the product acquires the required shade.

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Semi-finished products for sauces include: flour sauteing, broth.

Preparation of flour sautés and broths. Hot sauces are most often prepared with flour. It is used in sauteed form so that the sauce is homogeneous, elastic, and without lumps. During sauteing, vegetable flour proteins change, lose their ability to swell, denature, sugars caramelize, starch turns into dechstrins, and the smell and taste improve. As a thickener when preparing sauces with broths, sour cream, milk, you can use modified (modified) corn starch, which gives the sauces a not very viscous consistency, due to the change in its properties reducing the ability to swell.

Flour sautéing. To prepare sauces, wheat flour of at least 1st grade is used; it is pre-sautéed. Passed flour does not form gluten, so sauces will not have a sticky consistency. Depending on the cooking method, flour sautés are divided into dry and fatty, and according to color - red and white. Red and white sautés are prepared without fat and with fat.

Dry passaging. Sifted wheat flour is poured in a thin layer (no more than 2.5 cm) onto a baking sheet or frying pan and heated, stirring with a fork, on the surface of a stove or in an oven at a temperature of 150 °C. Sautéed flour crumbles easily and acquires the smell of roasted nuts. For red sautéing, flour is sauteed at a temperature of 150 °C without forming a light brown color, for white sautéing at a temperature of 120 °C - until light cream, then cooled to a temperature of 50 °C. Red sauté is used to prepare red sauces. Fat passaging. Prepare in a vessel with a thick bottom (saucepan or saucepan) to make it easier to combine flour with liquid. For white sauteing, butter is used, for red sauteing, cooking fats are used. Place the fat in a bowl, melt it, add flour and sauté on the stove at a temperature of 120...130 °C, stirring with a wooden fork, until it reaches a crumbly consistency, light cream color for white sauteing and golden color for red sauteing. White fat sautéing is used for preparing white sauces and their derivatives, milk and sour cream. Cold sautéing. Sauteed meat that is prepared without heating is called cold. To quickly prepare sauces, take 20...50% flour (by weight of butter), mix with pieces of butter until an oily lump of uniform consistency is formed. The sauteed sauce is prepared in small quantities (portions).

Broths. The liquid basis of sauces is broth. There are two types of meat and bone broths. White broth is prepared from food bones in the usual way with or without the addition of meat products and is used to produce white sauces (up to 1.5 liters of water are taken per liter kg of bones).

Brown broth is made from food bones that have been fried brown and is used to make red sauces. Fish broth is prepared from fish food waste in the usual way (up to 2.5 liters of water are taken per 1 kg of fish products). To prepare sauces, broths obtained by cooking or poaching meat, poultry and fish are also used. Brown broth. The processed bones are fried on a baking sheet in an oven for 1...1.5 hours at a temperature of 160...170 0 C until golden brown. The fried bones are placed in a cauldron, poured with cold water and cooked for 5...10 hours at a low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, carrots, onions, parsley and celery roots are added to the broth, which can be pre-baked or fried along with the bones.

To increase the content of extractive substances and improve the taste and smell of the broth, you can add meat juice obtained after frying meat products. The finished broth is filtered. To obtain a concentrated brown broth (fumé), the cooked broth is evaporated to 1/5...1/10 of its volume. When cooled, fumée is a gelatinous mass of brown color. Fume is poured with melted lard on top and stored in the refrigerator for 2...3 days at a temperature of 0...6°C. If fumé concentrate is diluted in 5...10 times the amount of hot water, you get a brown broth, which is used to prepare red sauces.

Meat juice. Pieces of meat or poultry are fried, periodically adding a small amount of water. The remaining juice after frying is evaporated, the fat is drained, diluted with water or broth, brought to a boil and filtered. Used to add to red sauces and drizzle over fried meat dishes.

An important component of most sauces is flour. Flour not only gives sauces the appropriate consistency, but also affects their quality. The flour can be fried so that its original color does not change, or, conversely, it can be given a color from light cream to brown. Flour is sauteed mainly in fats (800 g of fat per 1 kg of flour), since fats have good thermal conductivity and ensure rapid and uniform heating. For this purpose, it is best to use ghee or butter, margarine.

When preparing milk sauces, saute the flour only in butter, since other fats in these sauces give an unpleasant taste. Dry passaging is less commonly used, i.e. The flour is fried without fat. During the process of sautéing under the influence of high temperature, the flour acquires the aroma of roasted nuts or the faint aroma of sunflower oil, its protein substances coagulate, and part of the starch turns into dextrin. As a result, when diluted with hot broth or milk, fried flour does not form a sticky mass, as is the case when diluting raw flour, sauces acquire greater elasticity, become more aromatic, and their taste improves. Based on the color intensity of the toasted flour, there are two types of sautéing: red and white.

In red sauteing, flour is fried in an untinned container until it turns brown and smells like roasted nuts. Fry the flour with or without fat. Red sauteing is used to prepare red meat and mushroom sauces. For white sauteing, the flour is fried so that it almost does not change color and acquires a mild smell of sunflower oil. In this case, the flour is almost always sautéed with fat, since without fat the flour burns and it can be almost impossible to preserve its original color. White sautéing is used for preparing white meat, milk and sour cream sauces. Carrots, parsley root, celery, onions, leeks, mushrooms, tomato puree, vinegar, capers, grape wines and other products are widely used to prepare sauces. The roots can be used roasted or raw. Sauteed roots, onions and other fillers added to the main sauce should be evenly distributed in the sauce. The smell of raw flour and burnt sauce is not allowed. Among the aromatic substances, black and allspice, bay leaves, garlic, etc. are added to sauces. Lemon, citric acid, brine of pickled cucumbers, tomatoes, pickled apples, sorrel, sorrel, rhubarb, barberry, etc. can be used as seasonings. Saute chopped vegetables in a thick-bottomed saucepan in heated fats up to 105-115°C in an amount of 12-15% of the weight of sautéed vegetables. In heated fat, first saute the onion for 3--4 minutes, when it is lightly fried, add carrots, which are sautéed for 5--6 minutes, then add parsley or celery and sauté all together for another 5--6 minutes, stirring occasionally . Parsley root and celery do not need to be sautéed for making sauces.

Various animal and vegetable fats are used to sauté vegetables. When preparing milk and sour cream sauces, it is recommended to sauté onions and roots in butter or melted butter; for red meat sauces - on creamy margarine. The roots can be sauteed in advance and used as needed, storing them in the refrigerator. Tomato puree intended for preparing sauces is sautéed separately for 30-50 minutes. During the process of passivation, the tomato acquires a dark burgundy color. Sauteed tomato puree can also be stored in the cold for later use. Preparation of broths.

Strong stock is a liquid containing many soluble nutrients that are extracted by simmering for a long time (the exception is fish stock, which can only be simmered for 20 minutes).

Strong broths are the basis for soups, sauces and gravies.

For broths, use high quality bones or vegetables.

Be sure to remove the scale: it degrades the color and taste of the broth.

Fat should also be skimmed off, otherwise the broth will be too fatty.

The broth is simmered over low heat, as it becomes cloudy when boiling vigorously.

Boiling must be continuous, otherwise the finished broth will easily turn sour.

The broth should not be salted.

You can use small game bones instead of chicken bones.

For long-term storage, the broth is filtered, boiled again, quickly cooled and refrigerated.

Broths, sauces, gravies and soups are stored in the refrigerator at a temperature of 0° to 4°C.

When deep frozen, mark the date of preparation on the dishes and store them at a temperature below - 18°C.

After storage, broths, etc. must be boiled for at least 2 minutes.

It is best to prepare fresh broth for every day.

Do not place a full pan above eye level.

White stocks are made from beef, lamb, veal or chicken and are used as a base for white soups, sauces and stews.

Most hot sauces are made with flour, which gives the sauce a thick consistency. In order for the sauce to be elastic, homogeneous, without lumps, the flour is pre-passerated - heated to a temperature of 120-150 ° C to increase the amount of water-soluble substances in it. At the same time, sugar in flour is caramelized, starch is converted into dextrites, proteins are denatured, and its taste and smell improves. Sauces turn out sticky.

In sauces based on broths, sour cream, milk, as a thickener, in addition to flour, you can use modified (modified) corn starch, which, due to a change in its properties - reducing the ability to swell in hot liquid, gives the sauce a not very viscous consistency. The use of starch increases the calorie content of the sauce without increasing its thickness. To prepare 1 liter. liquid sauce without garnish used for topping dishes requires 25-50 g of flour or 25 g of modified starch.

Flour sautes. Depending on the cooking method, flour sauté is divided into dry and fatty, and according to color, red and white. Sautéing that is prepared without heating is called cold sautéing. For sauces, wheat flour of at least 1st grade is used.

Red sauté It is prepared in two ways: with fat and without fat. To obtain red flour sauteing, the flour is sifted, poured onto a baking sheet or frying pan in a layer of 3 to 5 cm and heated at a temperature of 150 ° C with continuous stirring until reddish-brown. Sauteed flour crumbles easily and has the smell of roasted nuts. The flour is heated on the surface of the stove or in an oven. Stir the flour with a wooden paddle. Red and dry sautéing is used to prepare red sauces. Red sauté can be prepared with fat (edible fat, margarine or butter). To do this, melt the fat in a thick-bottomed bowl and add flour. They sauté it at

at the same temperature until it turns brown. The finished oily lump of sauteing should crumble. Red fat sauté is used for red sauces, but is prepared less frequently than dry sauté.

White sauté It can also be prepared with or without fat. Melt the butter in a bowl, add, stirring continuously, sifted flour, which is heated at 120 °C until creamy. Sometimes white flour sauté is prepared dry, without fat. It is prepared in the same way as red dry sauté, but the flour is fried until light yellow. Sautéed flour should crumble well. Dry sauteed flour can be stored refrigerated for 24 hours. White flour sauteed flour is used to prepare white sauces and their derivatives, milk and sour cream sauces.

Cold sautéing. To quickly prepare sauces, sifted flour is mixed with pieces of butter until an oily lump of uniform consistency is formed. The sauteed sauce is prepared in small quantities (portions).

Broths. The liquid basis of sauces is broth. There are two types of meat and bone broths. White broth is prepared from food bones in the usual way with or without the addition of meat products and is used to produce white sauces (per 1000 g of bones from 1400 to 2800 g of water). Brown broth is prepared from food bones fried until brown (1500 to 3000 g of water per 1000 g) and is used to produce red sauces. Fish broth is prepared from fish food waste in the usual way (per 1000 g of fish products from 1250 to 2500 g of water). To prepare sauces, broths obtained by cooking or poaching meat, poultry, and fish are also used.

Brown broth. The processed bones are fried for 1-1.5 hours on a baking sheet in an oven at a temperature of 160-170°C until golden brown. The fried bones are placed in a cauldron, poured with cold water and boiled for 5-10 hours at low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, carrots, onions, parsley and celery roots are added to the broth, which can be pre-baked or fried along with the bones.

To increase the content of extractive substances and improve the taste and smell of the broth, you can add meat juice obtained after frying meat products. The finished broth is filtered.

To obtain a concentrated brown broth (fume), the cooked broth is evaporated to 1/5-1/10 of its volume. When cooled, fumé is a gelatinous brown mass. If fume concentrate is diluted in 5-10 times the amount of hot water, you get a brown broth, which is used to make red sauces.

Meat juice. Pieces of meat or poultry are fried, periodically adding a small amount of water. The juice remaining after frying is evaporated, the fat is drained, diluted with water or broth, brought to a boil and filtered. Used to add to red sauces and drizzle over fried meat dishes.

Flour for sauces is sauteed - heated to a temperature of 120 - 150 degrees to increase the amount of water-soluble substances in it. At the same time, sugar in flour is caramelized, starch is converted into dextrins, proteins are denatured, and its taste and smell improves. The sauces are not sticky.

Corn starch can be used in broth-based sauces. It reduces the ability to swell in hot liquids and gives sauces a less liquid consistency. The use of starch increases the calorie content of the sauce without increasing its thickness. To prepare 1 liter of liquid sauce without garnish, used for topping dishes, you need 50 g of flour or 25 g of starch.

Flour sautéing. Depending on the cooking method, flour sauteing is divided into dry and fatty, and according to color - into red and white. Passing that is prepared without heating is called cold. For sauces, wheat flour of at least grade 1 is used.

Red sautéing is prepared in two ways, with and without fat. To obtain a red dry breading, sift the flour, pour it onto a baking sheet in a layer of 3-5 cm and heat at a temperature of 10 degrees with continuous stirring until reddish-brown. Passivated flour crumbles easily and has the smell of roasted nuts. The flour is heated on the surface of the stove or in an oven. This flour is used to make red sauces. It can be cooked with fat. The flour is sauteed at the same temperature only with the addition of fat.

White sauteing is prepared in the same way with or without fat. The flour is heated at 120 degrees until creamy. Dry sauteing can be stored refrigerated for 24 hours. Used to prepare white, sour cream and milk sauces.

Cold pass. To quickly prepare sauces, sifted flour is mixed with pieces of butter until an oily lump of uniform consistency is formed.

Broths. Liquid sauce base. White broths are prepared from food bones in the usual way with or without the addition of meat products and are used to obtain white sauces (per 1000 g from 1400 to 2800 g of water). Brown broth is prepared from food bones fried until brown (per 1000g from 1500 to 3000g of water) and is used to prepare red sauces. Fish broth is prepared from fish food waste in the usual way (per 1000 g of fish products from 1250 to 2500 g of water). To prepare sauces, broths obtained from cooking meat, poultry, and fish are also used.

Making sauces.

Sauces with flour are prepared using meat, fish, mushroom broth, milk, and 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. Flour sautéing is used for them and they are used hot.

Sauces based on meat broth: red and white. Red ones have a distinctly spicy taste, while white ones have a more delicate taste. Red sauces are rich in extractive substances and stimulate the appetite.

White sauces are prepared on the basis of white sauteing in meat or fish broth.

Milk sauces are hot sauces prepared with flour sautéed in butter until light creamy.

Liquid is used for watering vegetables, cereals and other dishes.

Medium thickness - for baking dishes from vegetables, meat, fish, as well as for seasoning steamed and boiled vegetables.

Thick – for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes.

Sour cream sauces can be natural and white sauce. Natural ones are prepared with white breading and sour cream, which is a liquid base. White sauteed and liquid based, they consist of 50% sour cream and 50% meat or fish broth.

Flourless sauces are prepared using butter or vegetable oil, vinegar, fruit and berry infusions.

Oil mixtures are softened butter mixed with crushed additives in the form of cheese, mustard, herring, sprats, herbs, formed and cooled. When releasing, the oil mixtures are cut into small pieces weighing 10-15 g (circles, diamonds), stamped using recesses, and shells and spirals are used as decorators for molding the oil, released from the pastry bag in the form of roses and frozen. For better taste add lemon juice.

Used as a seasoning for hot dishes and for decorating cold dishes. The oil mixture should be well chilled and retain its shape.

Sweet sauces are prepared from fresh, canned, dry fruits and berries, juices, purees, syrups, and milk. They contain sugar, aromatics, lemon zest, vanillin, chocolate, cocoa. The thickener for these sauces is potato starch, and some use flour. Served both hot and cold.

Cold sauces and dressings.

Requirements for the quality of sauces. Shelf life.

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; for this, sauces are sealed with butter or margarine, i.e. Place small pieces of fat 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 cut and soft vegetables. Horseradish for sauce with vinegar is finely grated.

The color of the sauce should be characteristic of each type of sauce: for red - from brown to brownish-red, for white - from white to slightly grayish, for tomato - 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 yellowish tint.

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.

Red base sauce and its derivatives should have a meaty taste and a sweet and sour taste and 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. Fish sauces should have a sharp, specific smell of fish, white roots and spices, mushroom sauces should have the taste of mushrooms and sautéed onions with the smell of flour. Milk and sour cream taste of 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.

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 a temperature of up to 80 degrees 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 3 days. To do this, they are cooled to room temperature and placed in a refrigerator at a temperature of 0-5 degrees. When storing sauces cold, their taste and smell are preserved much better than when stored hot.

Sour cream sauces are stored at 75 degrees for no more than 2 hours from the moment of preparation. Milk liquid sauce is stored hot at 65-75 degrees for no more than 1-1.5 hours, since with longer storage it darkens due to caramelization of milk sugar - lactose, which also deteriorates the taste of the sauce. The thick milk sauce is stored refrigerated at 5 degrees for no more than a day. Medium-thick milk sauces cannot be stored and must be prepared immediately before use. Polish and rusk can be stored for up to 2 hours.

Oil mixtures are stored in the refrigerator for several days. To increase shelf life, oil mixtures are wrapped in parchment, foil or plastic film. It cannot be stored for a long time, because... the surface of the oil is oxidized by oxygen. And when exposed to light it turns yellow. This leads to poor taste.

Marinades and horseradish sauce are stored refrigerated for 2-3 days in a non-oxidizing container with a closed lid.