Liaison
14
THICKENING AGENTS…… NSK NOTES 1 KUMARS RECIPE FILE
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Transcript of Liaison
THICKENING AGENTS……
NSK NOTES
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KUMARS RECIPE FILE
The various process of thickening sauces as well as soups are called “LIAISON”.
There are six distinct methods known for thickening sauces they are
NSK NOTES
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KUMARS RECIPE FILE
LIAISON WITH ROUX LIAISON WITH EGG LIAISON WITH BUTTER AND CREAM LIAISON WITH KNEADED BUTTER AND FLOUR LIAISON WITH BLOOD LIAISON WITH FARINACEOUS PRODUCTS.
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KUMARS RECIPE FILE
The most popular and the most widely used thickening is ROUX.
ROUX is the mixture of flour and butter cooked to a definite degree- white, fawn or brown color.
flour and fat are generally used in same proportion. ROUX can be prepared in advance and can be stored, but it should be kept in a air tight container.
Approximately 60 gms of ROUX is needed for 600 ml of the liquid.
If the ROUX is cold the liquid can be hot or cold. If mixed hot, the liquid should also be hot, must be gradually added to the roux away from the fire. This is then stirred over the fire till it boils.
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KUMARS RECIPE FILE
NSK NOTES
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KUMARS RECIPE FILE
This is the mixture of flour and butter cooked in a pan over a moderate fire without allowing it to get decolorized.
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KUMARS RECIPE FILE
This is cooked in the same way as that of the white roux but it is cooked little more longer time to get a fawn color.
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KUMARS RECIPE FILE
This is generally known as stock roux and can be prepared in bulk and stored.
It is prepared in the same way as that of the blond roux but cooked for a longer period till you get a deeper brown color.
It is better to finish the brown roux in a slack oven so as to make it more brown without browning.
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KUMARS RECIPE FILE
This is a thickening composed of yolks of egg beaten up and diluted with small quantity of cream, milk or cold white stock.
Cream is more often used than stock. When the soup or the sauce is boiling it is removed to the side of the fire and a spoonful of the boiling liquid is added to the egg mixture gradually and then the whole is poured slowly on to the sauce and stirred over the fire without allowing it to boil.
This type of liaison is used largely for blanquettes, white ragouts and white fricassees.
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KUMARS RECIPE FILE
Butter and cream are incorporated in to the sauce just before the service.
After the liaison is added the mixture is stirred vigorously without reheating.
The flavor of the sauce alters if butter or cream is added too soon or if the sauce is allowed to boil after the addition of the liaison.
Butter is added in smaller amounts the moment sauce is taken off the fire.
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KUMARS RECIPE FILE
Kneaded as much of flour in to the butter as it will absorb to form a soft paste.
Mix in small portion into a hot thin sauce, stir constantly till the butter is melted.
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KUMARS RECIPE FILE
This is mostly used with hare or other game birds.
It is made by preserving the blood of hare or game to which is added a little vinegar to prevent clotting.
It is then strained through a fine sieve and generally added to the sauce.
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KUMARS RECIPE FILE
Arrow root, corn flour, potato flour, rice flour or other farinaceous products are commonly used for thickening sauces.
Dilute with a little cold milk, stock or water. Pour through a strainer in to boiling liquid. Stir continuously until it boils.
Simmer gently for 10 minutes.
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KUMARS RECIPE FILE
NSK NOTESKUMARS RECIPE FILE
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