making homemade wine
Culinary uses of wine
Culinary use of wine.
In addition to drinks made from grape wines - a variety of crunches, mulled wines, punches, cocktails, etc., wine is used in cooking as one of the best seasonings.
In the recipe of numerous meat and fish dishes, dishes from poultry, game, confectionery flour products and sweet dishes, includes various grape wines. All these dishes, as a rule, belong to gourmet products, which should be given a particularly attractive aroma.
Table and strong grape wines, red and white, are also included in the recipe of various sauces. They give these culinary products expressiveness, piquancy and often determine the taste and characteristics sauce.
White wine sauce, Madeira sauce got its name not only because they include these wines along with other products, but mainly because the addition of even a small amount of wine of these brands determined their taste, their specific aroma.
In order to achieve the greatest culinary success, enrich the food, improve it, you need to use only the wine that, in terms of its culinary merits, taste, aroma, color, fits, matches the sauce or dish.
When cooking and poaching fish, white is usually used. dry wine city wine. Possessing a pleasant refreshing acidity, this wine gives the dish the light sharpness and expressiveness that it lacks.
In addition to acidity (very slight), the wine gives the dish a delicate aroma that no other seasoning, namely white, can give the dish. table wine, the most subtle, is included in the recipe of those fish dishes that are distinguished by softness and tenderness of taste.
White table wines are used as a seasoning in some oyster, shrimp and poultry dishes, especially in poultry dishes, which are distinguished by their whiteness and tenderness of meat (chicken, turkey, chicken).
When choosing white or red wine, it is assumed that white wines are used in those dishes and sauces that, by their character, pungency and culinary qualities characterized by a lack of sharpness. Red table wines are used in dishes and sauces that should be more spicy and spicy. Great astringency, sharpness, "warmth", "energy" of red wines, best match these products.
Red wine is added to dishes prepared from game, fatty meat, some varieties of fatty or pungent-smelling fish, which gives them pleasant taste and smell.
The general rule for the use of dry grape wines: white table wine - in white sauces and dishes made from white meat, as well as most fish dishes; dry red wine - in red sauces and in dishes of beef, lamb, etc.
Dry white wine does not change its color and natural color of the product during heat treatment. Under the influence of prolonged boiling, red wines, changing their color, give the dish an unattractive dark gray tint. This is especially noticeable in stewed, baked and poached dishes with red wine. To avoid this, such dishes and sauces are tinted a small amount zhzhenki, which improves the color of the finished product.
Of the strong grape wines in cooking, Madeira, sherry, and port are most widely used. These wines are added to a variety of sauces, first and second courses.
Sherry and Madeira are included in cream soups (onion, game, crayfish, etc.). In this case, strong grape wines are added to soften the fat flavor. Attractive taste and aroma strong wines and foods such as kidney, ham, etc.
Rum and cognac are used in confectionery, especially in finishing semi-finished products, and cognac is also used in sauces, and in some fish and meat dishes.
In sweet dishes - kissels, compotes, jelly, fruit dishes (fruits in syrup or wine) - use red or white tableware, as well as strong grape wines.
The need for prolonged heat treatment of wine is explained by the fact that in this case the products have time to soak in the aroma and taste of wine.
In those sauces or dishes, and especially confectionery, for which it is not at all contraindicated, but, on the contrary, light and alcohol is suitable, wine can be added without evaporation or boiling. For sauces, dishes, the taste of which coarsens, worsens from the taste of "alcoholism", the wine should be slightly evaporated.
Fish and seafood: the main combination of white wines, their density and extract are selected depending on the consistency original product, the method of its preparation and especially the presence or absence of the sauce used and its components.
- 1) River fish requires for its accompaniment a soft and delicate wine with low acidity, but at the same time not too expressive and aromatic (we are talking about fried fish or steamed fish without the use of thick sauces),
- 2) marine fish has a denser structure and a distinct marine smell (iodine and specific trace elements) - it requires a wine with a distinct mineral component and good acidity, at the same time quite full-bodied and even “fatty”.
I remind you that we are talking about fish naturally cooked without the use of "foreign components" - sauces and complex side dishes. We can say that this is a natural (virgin) combination and is best, in both cases, wine from a region bordering on a fish or seafood catch is suitable.
If you are offered river, sea fish, crustaceans or all kinds of seafood specially processed, using sauces, which include numerous aromatic components or components with a specific taste (red or white wine, various spices, etc.), then in this case, the task of the correct selection of wines becomes much more complicated. It is necessary to take into account the mutual influence of all components of the dish on its final taste.
However, there is general rule, which will help facilitate a difficult task: a more complex and dense sauce requires wine with a good structure and consistency as partners, and the aroma of seasonings and sauce should be in harmony with the aroma of wine. If the sauce includes white (or red) wine, then, as a rule, the same (or similar wine) accompanies the dish.
A few examples explaining the enogastronomic theory.
Name of the dish - Description of the most suitable types of wines:
- 1) Lobster, Lobster - Champagne "brut" or dry or full-bodied fine white wine. In any case, the wine should be dry and rich in aromas.
- 2) Prawns (a cocktail of their various types) - Sparkling or still white wine with good acidity.
- 3) river trout, fried in breadcrumbs or flour - Graceful thin white wine, soft and very fragile.
- 4) Pike with white wine sauce, preferably using wine - similar in aroma and consistency, which was included in the sauce.
- 5) Dorado with spices - Dry white and aromatic wine Turbot. Requires a very delicate white wine, very complex and refined.
- 6) Burbot - Spicy and delicate white wine with low acidity.
- 7) Karp - Very dry and aromatic white wine.
- 8) Salmon - very complex fish its taste varies depending on the ingredients used in the sauce. White wine - from very dry and mineral to full-bodied and balanced in acidity, as well as very aromatic (depending on the composition of the components included in the sauce)
Meat (white meat and poultry): in the most general case, it requires knowledge of the method of their preparation and the presence of additional components (sauce and (or) garnish).
- 1. Roast Pork - Full-bodied and aromatic white wines with low acidity. In the case of using red sauce, it allows the use of light, low-extractive red wine.
- 2. Veal - Highly alcoholic dry white wine from the southern regions with an oily structure.
- 3. Turkey - The offer of wine depends on the way the main dish is prepared and its filling ( stuffed turkey most preferred with a full-bodied red wine, but not too tannic).
- 4. Chicken - Fragrant white or red wine - quite soft and dense
- 5. Red meat - for its proper accompaniment, first of all, it is not so much the other ingredients of the dish that should be taken into account as the method of its preparation. The basic rules are: bloody meat is served with powerful wine, strong tannins of which are combined with lightly roasted meat.
- 6. Boiled meat - also requires red wine, but already softer, with tannins smoothed by time or the variety of grapes used.
- 7. In case of use for the main dish minced meat and adding other ingredients (cutlets) - dense alcoholic white wine is well suited, but its aroma should correspond to the main aroma used for minced meat.
- 8. T-bone beef chop - Well-structured red wine with slightly "rough" tannins, but not too aggressive.
- 9. Beef with Pepper - A more aromatic wine is needed than in the first case.
- 10. Lamb (usually used in cooking a large number of fragrant spices) We choose a fragrant powerful heavy wine, but with a low content of tannins or with very soft and smoothed
Game - involves the attraction of wine diversity. As a rule, game dishes require careful treatment due to their complex taste and suggest to accompany mature wines with a rich animal aroma and taste and tannins smoothed by time, which have reached the apogee of their development. The method of preparation of game dishes and the composition of the sauces used are of decisive importance in this case.
- 1) Wild Duck - A good red wine - fully ripe, aromatic and with soft tannins.
- 2) Boar meat - (red wine and spices are often used in its preparation) To emphasize the taste, a wine of the same level or more mature and powerful is required.
- 3) Pheasant - A soft, very venerable red wine with animal and vegetable notes in the bouquet and on the palate.
- 4) Quail - Its soft and tender meat will suit aromatic white wine with a full and rich taste.
- 5) Roe deer - Requires elite red wines of venerable age
Cheeses: the most difficult moment for serving wine to it. Wine and cheese are simply made for each other, but the huge variety - both the first and the second, makes it difficult to question them. right combination. However, there are the most general recommendations: when choosing a wine for cheese, it is necessary to take into account its condition and age, as well as follow a simple rule - fresh, lively and fruity wine is suitable for dry cheeses, while for "viscous" cheese you need wine that can withstand its powerful aroma. .
- 1. Washed rind cheeses - A full-bodied wine with a powerful aroma but soft tannins.
- 2. Boiled pressed cheeses - Soft, enveloping, very fruity wines or very young, good thirst quenchers.
- 3. Uncooked pressed cheeses - Fresh, lively, easy-drinking white or red wine.
- 4. Soft cheeses with a moldy rind - Wine with a strong refined aroma, full-bodied (the age of the wine depends on the age of the cheese).
- 5. Goat cheeses- A wine with a sharp and nervous aroma and taste, not only dry, but also semi-dry.
- 6. Blue cheeses- Dessert white wines or noble, fully ripened reds
- 1) Based on chocolate - An extremely difficult dessert for wine selection, only one or two alliances are possible (for example - fortified wine from the Roussillon region - Banyuls, some types of spirits - Aqua vita based on orange).
- 2) Ice cream - Champagne, brandy.
- 3) Other desserts - The selection of wine should be made taking into account the ingredients that make up the dessert - these are mainly dessert wines
Alcohol, or rather wine for cooking, has been used in Italy since ancient times, for example, in bolognese stew or as part of meat sauces. Drinks like vodka, whiskey, gin and cognac came into culinary fashion in the 1960s and 1970s. Today, sauces for any kind of pasta with alcohol are a great way to show off. a good cook with friends.
It will be difficult to find pasta with alcoholic sauce on the menu of a classic Italian trattoria, but new ones creative restaurants quite often they offer customers pasta or risotto with the addition of alcohol. So you can transform almost any sauce - the main thing is not to make a mistake in the combination, of course, you should not try to change the classics like pesto or carbonara. Despite the fact that almost all alcohol evaporates during the preparation of the sauce, children are not recommended to serve such dishes.
Truth in wine
“A dinner without wine is like a day without sun,” wrote the famous French politician and gastronome Brillat-Savarin in his treatise “Physiology of Taste”. The Italians absolutely agree with this statement. In the Apennines, not a single feast is complete without a decanter of homemade wine, say, a cold refreshing prosecco, or maybe a more important bottle - like Barollo or Brunello. And rarely, at the end of this feast, guests or household members will not be offered a glass of limoncello, grappa or anise liqueur, designed to improve digestion, and simply contribute to a leisurely afternoon conversation.
Several centuries ago, wine in Italy almost replaced water, and the explanation for this is simple: an abundance of fish, aged cheeses, dried hams and other delights Italian cuisine, in which salt at that time was practically the only preservative. And let's not forget about medicinal properties alcoholic beverages, generously attributed to both red wine and bitter herbal tinctures.
Today, wine is not only a pleasant addition to a dish, but also a full-fledged ingredient. The dough for crispy biscuits is kneaded on wine, river and sea fish and, of course, stew meat. Recipes that have become classics, such as stew bolognese, are not inferior to new ideas and fashion for creative cuisine. Apparently, for this reason, the oenological fantasies of venerable chefs, and just amateur chefs, finally got to the first courses, traditional pasta.
Pasta in Russian (Appendix 1). A simple sauce based on butter and sage, which goes well with classic ravioli and with homemade noodles, can be completely transformed by adding fragrant riesling or nutmeg. To do this, you just need to melt butter in a non-stick frying pan and, reducing the heat, pour in half a glass of wine. Then the temperature should be increased to evaporate the alcohol, as it can add unnecessary bitterness to the sauce. Once the sauce has reduced by about half, rinse and pat dry the fresh sage leaves and place them carefully in the skillet. It usually takes 1-2 minutes for the butter to absorb delicate fragrance seasonings. After that, the sauce should be immediately added already ready-made pasta or gnocchi, mix thoroughly, heat through and serve immediately, generously sprinkled with grated parmesan.
But let's not forget about other alcoholic drinks that have firmly settled not only in Italian bars, but also in kitchens - Marsala, grappa, Amaretto liqueur and even gin: everything goes into business, the main thing is to be able to choose the right ingredients. For example, in the 1970s, a very unusual fashion for vodka (of course, Russian) appeared in Italy, which resourceful Italians began to drink! - and pour glasses into classic penne al pomodoro. Everything ingenious is simple, and the restaurant idea was happily picked up by young people who fell in love with this dish for the availability of ingredients and ease of preparation. Despite the fact that any fashion passes, in the menu of some Italian restaurants you can still find "pasta in Russian", sometimes in very unusual variations.
The Italians did not bypass the attention of French cuisine, finding that the most delicate cream sauce with the aroma of cognac, which goes so well with pork fillet or veal, can be combined with the most different types pasta such as fusilli, rigatoni and, of course, tapiatelle.
The base in this dish is thin slices of boiled ham, which must first be lightly fried in a deep frying pan with a little butter, add cognac and, increasing the heat, let the alcohol evaporate. Pour the cream into the brandy and, gently mixing, leave to warm up for 2-3 minutes. It is advisable not to cook the pasta slightly, lower it into boiling water literally 1 minute less than the time indicated on the package, and bring it to readiness directly in the pan with the sauce.
Tapiolini's lemon sauce(Appendix 2). Lovers stronger
Gin began to conquer the Italian market recently. But he enriched another very popular recipe, namely tapiolini in lemon sauce. Even a novice cook can cook this dish in 5 minutes, and a delicate citrus aroma with a juniper aftertaste will not leave anyone indifferent.
For the sauce, the zest of a large lemon should be grated on a fine grater, trying to remove only yellow layer without touching the white part, which can add bitterness to the sauce. Pour the gin into a saucepan and put it on high heat. Add the zest and let the alcohol evaporate, 3-4 minutes. In the meantime, boil water in a large saucepan, salt it well and lower the tapeolini into it, but be careful! This long, thin paste only takes a few minutes to reach the desired condition. Pasta should be removed from heat when it becomes soft on the outside, but the core remains harsh. While the pasta is boiling, add the butter, cut into small cubes, into the sauce with lemon and gin, reduce the heat and, stirring constantly, let the butter disperse. Tapiolini must be removed from the pan with a special large fork and immediately transferred to the saucepan. It is not necessary to drain the pasta into a colander, because if there is not much sauce, a small amount of water left after cooking the pasta will make it homogeneous. These recipes can serve as an excellent base for more "complex" dishes. Similar fragrant sauces can be enriched with shrimp, and bacon, and vegetables, and even minced meat- the basis of the original stew.
Using alcoholic beverages in sauces is one of the easiest and most logical ways to dispose of them. It is not surprising that in regions where these drinks - mainly wine and beer - have been prepared since time immemorial, their use in sauces was quite an everyday thing. In fact, why not add some wine to the food cooked on the fire, if you have more than enough of this wine? Apparently, this is how - somewhere by chance, somewhere by purposefully replacing water with beer or wine, many recipes were born. In Burgundy, which has been famous for its wine for centuries, it is used to cook rooster in wine and Burgundy beef, in Bordeaux they stew lamprey with local wine, and in Milan - ossobuco(and let's not forget the Swiss fondue). In Flanders, dark beer is used to prepare Flemish stew, in the UK - the traditional Guinness Pie.
You can list for a long time, but all these recipes and dishes have one thing in common: in the process of long stewing, alcohol is completely evaporated, and the wine or beer itself is boiled down nicely, thickening and imparting a rich taste to the meat that is stewed in it. The finished dish turns out to be fragrant, satisfying, warming - what you need for the countryside, where, in fact, all these recipes originated.
The use of alcohol in sauces that are prepared separately from the dish is a more recent story that has its origins in those sections of society that value not only how the dish tastes, but also how it looks. Wine is mainly used here, and it suits any dishes - even meat, even fish, even vegetables. The most famous sauces from this cohort are bere blanc and Dutch, and in both of them very little wine is taken, and it can be replaced with lemon juice or wine vinegar.
wine sauce steak is another matter: there is nothing without wine in it, and ease of preparation allows you to make it a sauce for every day. In order to prepare the sauce for the steak, take the pan in which the meat was fried, add vegetable oil and fry some chopped shallots with thyme leaves in it. After a minute, deglaze the skillet with a couple of glasses of red wine, reduce it by about half, remove from heat, and stir in a few cubes of cold butter, two or three cubes at a time. The resulting sauce should have a thick consistency, and, when seasoned with salt and pepper, will make a great company for anyone. meat dishes.
In the manufacture of sauces, a variety of raw materials are used: wheat flour; bones, root vegetables (carrots, parsley, celery), onions, mushrooms, tomato paste. Salted and pickled cucumbers, butter, vinegar, spices and spices. To give the sauces taste and aroma, a wide range of spices, spices and seasonings is used: peppercorns, Bay leaf, cardamom, nutmeg, cinnamon, cloves, ginger. mustard, wine, vanilla, vanilla sugar, salt. Raw materials and semi-finished products for the preparation of sauces.
Sauteing flour Flour is added to sauces as a thickening agent. For 1 kg of sauce take 50 grams of wheat flour of the highest or first grade. In thick milk sauces, add it gr per 1 kg of sauce.
Heat oil in a saucepan, add carrots, onions and saute well. Put the tomato into the prepared mass and continue sautéing. Add flour and cook fat passerovka. Dilute the prepared mass with hot meat broth, stirring well so that there are no lumps. Add salt, sugar, chopped roots and cook for minutes. The finished sauce is rubbed, filtered and brought to a boil. The main red sauce is used to prepare derivative sauces. To do this, various fillers are added to it: browned vegetables, finely chopped cucumbers, capers, olives, or flavoring and aromatic seasonings: wine, ready-made mustard. Basic red sauce and its derivatives
Onion sauce with mustard Prepared mustard is added to the onion sauce. The sauce should not be boiled, as this will lose the smell of mustard. Served with fatty meats grilled sausage, sausages. Sauce with roots Carrot, parsley, celery, sweet bell pepper cut into thin strips and sauté in butter. Sauteed vegetables are added to the red sauce, boiled. You can add Madeira wine. Use the sauce to stew meatballs, meat.
Derivative sauces Red sauce with onion and mushrooms Finely chopped onion, sauté in butter or margarine, add fresh chopped champignons or porcini mushrooms and sauté together for 5-7 minutes. Then the onions and mushrooms are put in a red sauce, peppercorns, bay leaf are added and boiled. Served with fried game dishes, natural cutlets from veal, lamb, pork. Sweet and sour sauce Boil prunes. The broth is added to the main red sauce, red dry wine or vinegar is poured in and boiled. After that, pitted prunes, raisins, crushed nuts are added and brought to a boil. Served with boiled and stewed meat.
Derivative sauces Red sauce with wine Madeira wine is added to the main red sauce, brought to a boil and seasoned with oil. Served to fried fillet, langets, kidneys. Boiled ham, tongue. Sauce onion onion finely chopped and lightly sautéed in butter. Then add peppercorns, bay leaf, vinegar and boil. Vinegar is evaporated almost to dryness. Sautéed onions and Southern sauce are added to red sauce, boiled and seasoned with oil. Onion sauce is used for roasting and stewing meat, served with fried meat, meatballs, cutlets.
White flour sautéing is diluted with strained broth, finely chopped parsley, celery, sautéed onions are added and boiled for 20 minutes. After that pour lemon juice, dry white wine, add salt, allspice, boil and filter. The finished sauce is seasoned with butter. Served with stewed meat dishes, chickens, turkeys, chickens, veal. Basic white sauce
Derivative sauces White sauce with egg Raw egg yolks are rubbed with pieces of butter, a little cream or broth is added and, stirring continuously, heated in a water bath at a temperature of degrees until thickened. The sauce is seasoned with grated nutmeg. Served with dishes of boiled veal, chickens, chickens, lamb. Basic tomato sauce For its preparation, sauté chopped carrots, onions, add tomato, white roots and sauté for minutes. Prepared vegetables are combined with the main white sauce and boiled for 30 minutes. At the end of cooking, wipe the vegetables, put salt, pepper, citric acid. The sauce is filtered, and the vegetables are wiped.
Derivative white sauces White sauce with egg Layout Basic sauce 900 gr Butter 75 gr Eggs (yolks) 3pcs (45 gr) Cream or broth 75 gr Nutmeg 1 gr White sauce with tomato Layout Meat broth 7oo gr Margarine 105 gr Citric acid 0, 5 gr Wine 75 gr Wheat flour 35 gr Carrot 63 gr Onion 36 gr Tomato 350 gr Sugar 10 gr Parsley 27 gr
Mushroom sauces. Layout Meat broth gr Margarine - 25 gr Onion gr Flour - 35 gr Mushroom sauce Mushroom sauces have a strong aroma and characteristic taste. To prepare mushroom sauce, flour sauteing is diluted with mushroom broth, filtered and boiled for 7-10 minutes. Boiled porcini mushrooms are chopped and sautéed. The onion is finely chopped and sautéed. Then mushrooms and onions are added to the sauce and boiled for 5-10 minutes. The finished sauce is seasoned with salt, pepper, oil. Served with dishes of cereals, potatoes, the taste and smell of which are weakly expressed.
Derivative sauces Mushroom sauce with tomato Prepared in the same way as the main one mushroom sauce, sauté the tomato separately, add it to the sauce and boil for 10 - 15 minutes Mushroom sauce sour sweet sauce mushroom sweet and sour. Sugar, vinegar, sorted and washed raisins, pitted prunes, peppercorns, bay leaf are added to the mushroom sauce with tomato and boiled for minutes.
To obtain a milk sauce, white fat sauté is diluted with hot milk. The sauce is boiled and seasoned with salt and sugar. Milk sauces are prepared in different consistencies: Thick - 120g of flour per 1 liter of sauce; Medium density - 90 grams of flour per 1 liter of sauce; Liquid - 50 gr per 1 liter of sauce. Milk sauces
Derivative milk sauces Sweet milk sauce Sacchari vanillin is added to liquid milk sauce. Served with sweet puddings, pancakes and casseroles. Milk sauce with onions. Finely chop the onion, sauté it in oil, add a little broth and stew. The broth with onions is added to a medium-thick milk sauce and boiled for 5-7 minutes with the addition of red pepper. Served to fried foods from lamb.
Derivative dairy sauces Sweet milk sauce Layout Flour 40g Milk 750 g Butter 40 g Sugar 100 g Broth or water 250 g Vanillin 0.05 g Milk sauce with onion Layout Wheat flour 40 g Milk 675 g Butter 60 g Bulb onion 238 g
The taste of these sauces is more pronounced than milk ones, and they are served with meat, vegetable, fish dishes and hot appetizers. Natural sour cream sauce from sour cream alone is rarely prepared. More often, sour cream sauces are prepared with the addition of broth. To do this, dilute flour white sauté with broth, add salt, pepper and boil. Sour cream take from 250 to 750g of sauce. Sour cream sauces
Derivative sauces Sour cream sauce with horseradish Horseradish roots are washed and cleaned. Grind on a grater and lightly warm with oil. Then add vinegar, peppercorns, bay leaf, boil for 3-5 minutes and add to sour cream sauce. Serve sauce for boiled meat and language. Sour cream sauce with tomato and onion Finely chop the onion or chop into strips, sauté, add tomato puree and sauté all together for another 5-7 minutes. Then the onion and tomato are put in the seasoned sour cream sauce and brought to a boil. Served with fried meat, meatballs, cabbage rolls.
Sour cream sauce with tomato. Tomato puree is rubbed through a sieve, evaporated to half of the original volume and put in seasoned sour cream sauce. This sauce is served with cabbage rolls, fried and stuffed zucchini, meatballs Sauce sour cream with onions. Finely chop the onion and sauté in butter without browning. Then they put it in the seasoned sauce, add the sauce "Southern", bring to a boil. Served with langets, cutlet mass dishes.
In the egg oil sauces includes a large amount of butter and eggs. Therefore, the calorie content of sauces is very high (550 kcal per 100 g of sauce). Egg-butter sauces are an important source of vitamin A. Butter does not contain organic acids, extractives and other substances that stimulate appetite. These sauces well complement the composition of dishes from low-fat foods: cauliflower and white cabbage, lean fish (perch, cod). Egg-butter sauces
Egg-butter sauces Cracker sauce Butter is melted, heated until it becomes transparent, and drained, separating coagulated protein from flakes. ground crackers wheat bread fried with a little oil. Fried crackers, salt, lemon juice are added to the clarified butter and poured over with this sauce. boiled cabbage, and boiled lean poultry. Layout Butter 800 gr Citric acid 2 gr Rusks 300 gr
Coarsely chopped hard-boiled eggs, chopped dill, parsley, salt, citric acid are added to the melted butter. Serve sauce for boiled fish. Layout Butter 325 gr Eggs 6 pcs Parsley 27 gr Citric acid 2 gr Polish sauce.
Vegetable oils are the most important source of unsaturated fatty acids that play an important role in nutrition. In the manufacture of cold sauces and dressings on vegetable oil, the biological activity of the latter does not decrease. The oil emulsifies, which makes it easier to digest. This group of sauces includes mayonnaise and its derivatives, as well as salad dressings and herring. They are served with cold fish dishes and snacks, non-fish seafood, as well as meat, poultry, game and vegetables. Vegetable oil sauces
Vegetable marinade with tomato. Layout Vegetable oil 100 Sugar 30 Vinegar 300 Carrot 625 Onion 238 Tomato 2oo Vegetable marinade with tomato. Carrots and white roots are cut into strips, onion into half rings, sautéed with vegetable oil, add a tomato and continue to sauté for 10 - 15 minutes. Then add vinegar, fish broth, salt, sugar, bay leaf, cloves, cinnamon, and boil for minutes. Pour hot marinade fried fish and cool.
Vinegar sauces Layout Sour cream 500 g Sugar 10 g Salt, pepper to taste Vinegar 9% 100 g Sour cream dressing for salads. Vinegar, sugar, salt, pepper mix well and combine with sour cream before serving. Served with salads of vegetables, fruits, cauliflower, mushrooms with vegetables.
Horseradish sauce with vinegar Layout Horseradish 470g Sugar 20g Salt 20g Vinegar 9% 250g Preparation Grated horseradish is seasoned with sugar, vinegar, and sometimes sour cream. If horseradish is bitter, then after grinding it is scalded with boiling water and cooled, and then seasoned with vinegar. Horseradish sauce is released with cold and hot meat and fish dishes: jellied, assorted.
Butter mixtures are prepared by rubbing butter with mustard, cheese, chopped anchovies, parsley. After cooking, the oil mixtures are molded into a block, cooled, cut into pieces and put on fried fish, meat or used to make sandwiches. Oil blends
herring oil Layout Butter 8oog Salted fish 320 g Preparation Soak herring fillets, finely chop, rub through a sieve and beat with butter. Carefully wrap in foil, shape into sausages and refrigerate. Served to boiled dishes from potatoes. The liquid part of sauces with flour is homogeneous, without lumps. The oil does not flake off. The side dishes introduced into the sauce are soft, fully cooked. Inadmissible defects in sauces: extraneous unpleasant odors and tastes; the smell of raw flour; stickiness; watery taste and faint smell of meat, fish or poultry; salting; the smell and taste of raw tomato, the presence of lumps Requirements for the quality and storage of sauces
In modern cooking, the assortment of sauces is very diverse. According to the serving temperature, they are hot and cold.
According to the liquid base, sauces are distinguished on broths (bone, meat and bone, fish, mushroom), on sour cream, milk, melted butter, vegetable oil and vinegar (mainly cold sauces). Sauces also include butter mixtures and sweet sauces. Sweet sauces differ in taste and cooking methods from meat, fish, egg-oil, etc. All sauces can be divided into two groups: with and without thickeners.
Figure 1 - Classification of sauces
Flour, starch, including modified ones, are mainly used as thickeners in modern domestic cuisine. In french cuisine to thicken sauces, the method of strong evaporation of the bases (broth, cream) is widely used. Recently, in world practice, vegetable and fruit and berry purees are used to give sauces the necessary consistency and stability during storage. Carrot, beetroot, white cabbage, and redcurrant purees have a high emulsifying and stabilizing ability.
By consistency, sauces are divided into liquid (for serving with dishes and stewing), medium density (for baking), thick (for stuffing).
By color, sauces are divided into red and white (meat sauces).
According to the cooking technology, sauces are distinguished as basic and derivatives (varieties of the main one).
Rules for the preparation of raw materials, products and semi-finished products for the preparation of sauces
A variety of raw materials are used for sauces: wheat flour of the highest and 1st grade, bones, root crops (carrots, parsley, celery), onions, tomato puree or tomato paste, salted and pickled cucumbers, cooking oils, butter and margarine, vegetable oil, vinegar, citric acid, spices, spices, wine, etc.
Vinegar is better to use wine or fruit can be replaced citric acid or lemon juice. Wine is suitable only natural grape (red and white, dry and semi-dry). Before adding to the sauce, the wine must be prepared. To do this, it is poured into a well-heated frying pan (stewpan) and brought to a boil, while the wine alcohol evaporates, and the remaining components give the sauces a specific flavor and aroma. Most spices are put into the sauce 10-15 minutes before readiness, bay leaf - 5 minutes, and ground pepper- in the finished sauce.
Ready sauces are stored on a food warmer under a lid at a temperature of 75-80 C. A film may form on the surface of the sauce, which reduces its quality. To prevent this undesirable phenomenon, sauces are “pinched” with butter or margarine, that is, small pieces of fat are placed on their surface. Broths, flour sautéing, sautéed vegetables and tomato puree serve as semi-finished products for many sauces.
Special requirements apply to broths for sauces. For the preparation of meat sauces, white and brown broths are used. White broth is made from meat and chicken bones the same as for soups, but more concentrated (1.5 liters of water per 1 kg of bones).
Brown broth is prepared as follows. The crushed bones are placed on baking sheets and fried to a dark golden color at a temperature of 160-170 C in an oven for 1-1.5 hours, periodically turning over. 20-30 minutes before the end of frying, carrots, parsley, onions, cut into pieces of arbitrary shape, are added to the bones.
Fried bones with roasted roots and onions are placed in a cauldron, poured hot water(2.5-3 liters per 1 kg of bones) and cook for 5-6 hours at a low boil, periodically removing fat and foam. An hour before the end of cooking, dill stalks, small parsley and celery roots are added to the broth. To obtain a brown concentrated broth - fume - boiled broth is evaporated (in a bowl with the lid open) to 1/8-1/10 volume. When chilled - fume - is a gelatinous mass of brown color. It is well preserved at 4-6 C for 5-6 days. If the concentrate is diluted in 8-10 times the amount of water, then you get a regular brown broth.
Fish broth is boiled concentrated. The norm of fish food waste to obtain 1 liter of finished broth ranges from 0.5 to 1 kg. In addition, they use the broth from cooking and poaching fish.
Mushroom broth can also be used to make sauces. Mushroom broth - a decoction of dry porcini mushrooms. Prepare it in the same way as for soups.
Sauces with thickeners require sautéing flour for their preparation. Flour is added to sauces to give a certain consistency. Raw flour gives sauces an unpleasant stickiness and flavor. Therefore, the flour is sautéed, i.e., dried without changing color when. 120 C or with a color change to light brown at 150 C. When sautéing flour, partial (at 120 C) or almost complete (at 150 C) denaturation of proteins occurs. They lose their ability to swell and, when combined with broth (water), do not form gluten.
The appearance of colored products and a specific smell is explained by the reaction of melanoidin formation.
You can sauté flour with or without fat. To obtain fat browning, the sifted flour is poured into melted fat and heated, stirring continuously. Fat ensures uniform heating of the flour and, upon subsequent dilution with broth, prevents the formation of lumps. Fat sautéing is usually diluted with hot broth.
Dry, or fat-free, sautéing is prepared by heating the sifted flour with a layer of no more than 5 cm. Salt prevents the formation of lumps when sautéing is diluted with broth. Dry sautéing is diluted with a small amount of broth cooled to 50 ° C in order to avoid premature gelatinization of starch and the formation of lumps.
Depending on the color, red and white passerovka are distinguished.
Red sautéing is used to make red sauces, sometimes mushroom ones. More often it is prepared without fat. The flour is sautéed at 130-150·C until light brown with occasional stirring.
White sauté is used to prepare white meat sauces, fish sauces, mushroom broths, on milk, sour cream. Sauteing temperature 120C. In the process of sautéing, the color of the flour practically does not change or acquires a creamy hue. The readiness of sautéing is determined by the formation of a nutty aroma.
When you look at how "Father" Lukashenka peels a carrot for Steven Seagal, you immediately want to drink. But how much can you drink in the end, soon after all to work. But if it doesn’t work without alcohol, then you can add it to the sauce. Not to get drunk on food, but for the sake of spicing up and finding new flavor solutions. You can, of course, dip a piece of steak directly into a glass of cognac, but this is already a perversion.
Alcoholic sauces have a taste unlike anything else. However, you won't be sure until you try.
1. Vodka sauce ("Bloody Mary")
Kebabs and barbecues go equally well with both tomato sauce as well as with vodka. Someone may be surprised by the presence in the sauce, but it is pleasant to surprise, because it only adds spice. In the end, don’t let her presence in the recipe scare you, because everything will still mix in your stomach, even if you use everything separately.
In essence, this sauce is a symbol of the trinity of folk snacks: barbecue, ketchup and vodka, which makes it the most popular. The sauce has a sour-sweet-spicy flavor bouquet and looks and feels especially good on lamb or beef.
Ingredients:
- 1 tbsp. vodka;
- 1 tbsp. tomato ketchup;
- 1 tbsp. apple cider vinegar;
- 1 tbsp. l. ground cumin;
- 1/2 tbsp garlic powder;
- 1 tbsp. l. ground red pepper;
- 1 tbsp. l. cayenne pepper;
- 1/4 st. sugar 1-2 tbsp. l. coarse salt;
- Juice of 1 fresh lemon.
Cooking:
1. Mix all the ingredients, except for lemon juice, in a wide and shallow saucepan and hold over medium heat for 15-30 minutes.
2. Add lemon juice, and immediately remove from the flame.
3. The sauce is equally good both freshly prepared and infused for a couple of hours.
2. Rum sauce
With all the rum sauces you have to tinker. Moreover, in most of these sauces highlight of the program serves as another component, it is rather so, for piquancy. Well, Roma has such an unenviable fate. And, nevertheless, if it is not enough, this does not mean that it is not felt, and even more so, it does not mean that it is not tasty. Insanely delicious if cooked right. When you dip it into a piece of meat, you understand that it was not in vain that you muzzled at the stove for 40 minutes. haute cuisine- she is.
Ingredients:
- 800 meat broth;
- 120 g of wheat flour;
- 100 g butter;
- 20 g of salt;
- 20 g of sugar;
- 100 g of sour cream;
- Onion, parsley to taste;
- 2 tbsp. l. ;
Cooking:
1. Put butter in a saucepan, wheat flour, and pass for 5 minutes, trying to prevent the flour from changing its color.
2. Pour the broth, rum into the hot mass, while not forgetting to stir the resulting symbiosis, and cook for at least 30 minutes.
3. Gradually add parsley and onion, removing the foam all the time.
4. Pass the viscous mass through a sieve or gauze.
5. Add warmed sour cream, salt, sugar, pieces of butter to the cleaned base.
3. Wine sauce (based on Cahors)
There are those who want to trick even more. For such comrades, we recommend Cahors-based sauce. It is impossible to describe its taste, something very bright, rich, with a deep sweet taste of wine. I really want to eat it with spoons, or spread it on bread, however, it goes better with beef, pork, and chicken.
Ingredients:
- 10 peas of black pepper;
- 0.5 liters of beef broth;
- 30 ml. Cahors;
- 100 ml. cream;
- 50 g butter;
- 20 g green onions;
- 3 pieces of rosemary;
- Salt and pepper to taste.
Cooking:
1. Mix the broth and wine, and put on medium heat.
2. Throw rosemary and black pepper into the boiling brew.
3. After the broth has noticeably boiled down, reduce the fire, add cream, and boil for another quarter, then remove from heat.
4. Add pieces of butter, and beat everything with a whisk or fork.
5. Salt, pepper and sprinkle with chopped green onions.
4. Beer sauce
And yet, the most folk drink is, and if sauce cooking has already affected vodka, then bypass " liquid gold She just couldn't. The sauce is amazingly delicious, and perfect for poultry. Perhaps the thick taste of dark beer, in combination with other components, excites taste buds not a joke.
It is better to prepare the sauce in advance so that it can brew and acquire a thicker taste and aroma. By the way, it is not necessary to dip pieces of meat in it, they can also be used to lubricate the bird during cooking on a grill or skewer.
Ingredients:
- 2 tbsp. ketchup;
- 1 tbsp. dark beer;
- 1 onion;
- 2-3 tbsp. l. vegetable oil;
- 2 cloves of garlic;
- 1/2 jalapeno pepper (Green pepper with short pods);
- 1/4 tsp cayenne pepper;
- 1 tsp paprika;
- 1 tbsp. l. honey;
- 2 tsp Worcestershire sauce;
- 2 tbsp. l. butter;
- 1/3 st. apple cider vinegar;
- Salt and pepper to taste.
Cooking:
1. Cut the onion into very small pieces, and the jalapeno into thin slices.
2. Put the chopped mass in a saucepan with vegetable oil and sauté until the onion is transparent.
3. Add chopped garlic, salt, pepper, season with cayenne pepper and paprika and continue to sauté over reduced heat.
4. After a couple of minutes, add beer, ketchup, vinegar, honey, butter, Worcestershire sauce and keep on fire for 5 to 25 minutes. It all depends on the desired density, the longer - the thicker.
5. Sauce on whiskey and apple cider
And in this sauce there are two drinks at once, which are completely incompatible on ordinary drinking parties. Cider and whiskey are delicious, but adding them to a sauce doesn't seem like a very smart idea. But when it seems that you need to be baptized, when you taste it, you understand that perfection exists.
Ideal for grilled meats and fish skewers.
Ingredients:
- 1.5 tbsp. apple juice;
- 1.5 tbsp. apple cider;
- 2 tbsp. l. apple cider vinegar;
- 1 tbsp. whiskey;
- 1 tsp cayenne pepper;
- 1 tsp red pepper flakes;
- 3-8 tbsp. l. brown sugar;
- 1 tsp salt.
Cooking:
1. We mix all the ingredients, except whiskey and vinegar, and let them stand in the cold for 4-8 hours.
2. Pour the mixture into a saucepan, and bring almost to a boil.
3. Pour in the whiskey and let it simmer for 10 to 15 minutes.
4. Add vinegar and remove from heat.
5. You can serve both immediately and after long hours of infusion. The taste doesn't change much.
6. Cognac sauce
This list contains some complex and very complicated recipes, you need something very simple, but effective. It was for these purposes that they came up with cognac sauce. Drinks based on wine spirits do not lose their aromatic substances at all, and therefore are ideal for savory and sweet sauces. The aroma and noble bitterness are combined with all dishes, so even meat or fruits can be dipped in this sauce.
Ingredients:
- 200 ml. cognac;
- 2 tbsp. l. Sahara;
- 30 g butter.
Cooking:
1. Melt sugar and butter over low heat.
2. Stir until obtained homogeneous mass and, continuing to stir, add cognac.
3. Let the sauce boil - that's the whole recipe.
