S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School

Full video, plus rest of lectures series can be found here: https://chefjacobburton.gumroad.com/l.... Full video course includes bonus recipes and written curriculum.

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** Video Time Codes **

00:00:00 – Introduction to The Five French Mother Sauces

http://StellaCulinary.com/mother
Crareme’s original 4 French Mother Sauces
Escoffier’s Five French Mother Sauces
The three types of roux used to thicken sauces & soups in French Cuisine.

A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel
Why the 5 French mother sauces aren’t the best approach to learning how to make sauces.

00:07:45 – The Three Modern Mother Sauces

A technique based approach to sauce making.
To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree

00:09:45 – Modern Mother Sauce #1 | Reduction

What makes a reduction sauce and why would you reduce something?
The importance of collagen and gelatin in a reduction sauce.
Why is dark meat dark? (Myoglobin)

00:14:21 – An Overview of Culinary Stocks

What is a stock?
The process of making a veal or other meat based stocks.
The importance of collagen in stock making.
Meat flavor from young animal versus older animals.
What types of bones should you use for making stock?

00:19:00 – Roasted Stock Process

What is mirepoix?
The importance of using oil when roasting bones.
Should you peel your mirepoix when making stock?
What is a sachet and how do you use it?
Time temperature abuse in stock making.
When should you add your mirepoix to a culinary stock?
Why you shouldn’t add salt to stock.

00:27:10 – Reinforcement and Reduction of Culinary Stocks

How to make a veal demi-glace.
Deglazing during the reduction step.
The importance of cooking and reducing alcohol by at least half.
Adding flavor to your sauce using meat scraps.

00:33:10 – How to Make a Pan Reduction Sauce

00:47:20 – How to Finish a Pan Reduction Sauce

00:52:30 – Sauce Thickeners & Gravies

Thanksgiving Day Gravy
What is a roux and how to make it?
What causes clumpy gravy?
The gravy making process.
Separating a turkey for more even cooking (video:
Breaking down a whole turkey
Pan Roasting A Turkey Breast
Cooking Turkey Legs
How to make a turkey stock
When and why do you use a starch thickener when making a sauce?
Link: Starch Thickener Ratios

01:00:00 – Reduction Sauce Q&A

01:20:30 - What’s the difference between stock and broth?

What is a consommé
How to make a consommé
Egg white clarification in wine making

01:26:35 - Pan Sauce Q&A Part 2

When you’re reducing a stock, how do you gauge how high of a flame to use?

What does mise en place mean?
A la minute cooking.
How many dishes is each chef cooking at one time in a restaurant?
Have you ever heard of a quite kitchen?

01:34:55 – MODERN MOTHER SAUCE #2 – PUREES

Root Vegetable Puree Method
Best practices for making a puree.
Ex). How to make a basic carrot puree.
Almost all purees are vegetable or fruit based.
Root vegetable blanching.
Steaming root vegetables for purees.
Using a tamis in the chicken for puree.
Pommes puree (extra butter mashed potatoes).
Is a tamis a food mil?
Passing a puree through a chinois.
Do you cool root vegetables in an ice bath before pureeing?

01:47:08 – Green Vegetable Puree Method & Technique

Understanding Chlorophyll in Green Vegetables.
Green vegetable blanching method.
The Chlorophyllase enzyme.
Adding baking soda or other alkaline ingredients to vegetable blanching water.

How acid destabilizes the green color of vegetables.

01:57:45 – MODERN MOTHER SAUCE #3 – EMULSIONS

What makes an emulsion different than a puree?
What is “shearing force or power?”
How to stabilize an emulsion and keep it from separating / breaking.
Shearing power & viscosity.
Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process?

Different types of emulsifiers and stabilizers discussed.
Why xanthan gum is used and it’s versatility.

02:11:30 – Questions on Emulsion Sauces