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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-27-2012, 12:35 PM | #1 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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the mother suaces and when to use them
Ello all. I know i know, its been a month or so since i have posted. I feel bad actually. i miss this place. BUT its all for a good reason. My wife and i finally got our own appartment. no more living in a 900 sqr foot home with parents. haha. We have had a blast in our new place. i have the mini uds with me for cold smoking and for good ol bbq. cant use it on the deck but i can use it in my parking stall. haha or even in the back as long as i am 15 feet away from structures. haha.
Anyway, i have been working on my other cooking skills besides bbq. I have a new SS pan set and some killer cast iron skillets. I have been working on the 5 basic mother sauces of classic cuisine. I am pretty good at making them, buti have run into a lack luster problem, i have no idea what to use the sauces for... haha. IE, which mother sauce or derivative goes on a steak? or which sauce do i use for what. haha. thanks guys
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11-27-2012, 12:45 PM | #2 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Have a look here for some ideas http://www.easy-french-food.com/sauc...l#.ULUJ8IZhvbw
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Rick |
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11-27-2012, 12:49 PM | #3 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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The thing with the mother sauces is their versatility. Each mother sauce can be turned into many other sauces that can go with whatever you are making. One of the best things to do to learn what goes with what is browse different cook books and cooking shows to learn the different flavor profiles and different applications for each type of sauce.
here is a website that gives kind of a loose guide on different applications for the mother sauces. http://culinaryarts.about.com/od/sau...her-Sauces.htm
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~Ren~ Fat Kids Club Founding Member |
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11-27-2012, 12:52 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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The mother sauces are starting points, or foundations for other sauces and dishes.
For example, a béchamel is a good foundation for a killer mac-n-cheese. You can also make a mushroom-peppercorn sauce for that steak starting with a béchamel. If you can do a béchamel, then you can do a roux, which opens up more options, my favorite being cajun gumbo and etouffee. You can take a basic tomato sauce in many directions. You can go Italian, Spanish, Creole, or any number of nationalities. You can add meat to it, or your favorite vegetables to serve with pasta. You can mix it with cream and herbs for a great soup. Those are the two mother sauces I know and use. |
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11-27-2012, 01:27 PM | #5 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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awesome guys. thanks. im thinking that mushroom pepercorn sauce would be great for my roast this week. I have some real truffles that my mother in law bought me. expensive but probably would add great flavor to a sauce.
So with the Be`chamel sauce which is just milk, roux, some onion and white peper with bay leaf and nutmeg, i add cheddar to it for the mac and cheese or any cheese i want correct? Im trying to figure this all out and im pretty close. i think next im gonna make the basic tomat mother sauce and see if i can make a soup from it. haha. thanks guys.
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11-27-2012, 02:56 PM | #6 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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A bernaise would go really well with a roast as well. It is basically a tarragon hollandaise that goes well grilled/roasted beef.
The beauty of the mother sauces is that you can make so many different things with a little bit of knowledge of flavor profiles and creativity.
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~Ren~ Fat Kids Club Founding Member |
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11-27-2012, 03:08 PM | #7 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
thanks
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11-27-2012, 03:21 PM | #8 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Unfortunately wines add quite a unique flavor to the sauces as each wine is different depending on the winery. You could try using different grape juices but you will lack the depth of flavor that wine develops as it ferments and ages. You could also try different types of vinegar to help develop flavor depth, but you will have to do something about the acidity that the vinegar brings to the sauce. Maybe some beers as well, but once again each beer is different as per the brewer but the flavors flavor depths might work well with them.
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~Ren~ Fat Kids Club Founding Member |
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11-27-2012, 03:26 PM | #9 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
You can use vinegar (I make my own) - but good vinegar costs as much as inexpensive wine.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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11-27-2012, 03:39 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
Some of the best mac-n-cheese recipes I have seen use a blend of cheeses, some mild and some strong/sharp, to create a great flavor. Your béchamel foundation will be pretty bland, so it will "level out" the cheeses. I love the Tomato Basil soup at La Madeleine restaurants. http://www.food.com/recipe/la-madele...asil-soup-5368 CD |
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11-27-2012, 07:01 PM | #11 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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thanks Casey for the soups and tips. im also looking into some other stuff such as this etouffee you speak of. never heard of it. haha
@ others. thanks for the suggestions fro wines and stuff. I will try and look for them here and see if i can find the cheaper ones. I know i can get a bottle for about 8$ but if i could find cheaper that would be nice. Also, i do have cooking wines but they are super salty. Are cooking wines anything to shout about? thanks
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11-27-2012, 08:06 PM | #12 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Whip up a batch of holladaise and grill some seafood to dip. Heaven.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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11-29-2012, 10:51 AM | #13 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
thanks for all the advice guys.
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11-29-2012, 11:04 AM | #14 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
Total wine has a bunch of bottles under $10 and others between $5-$8. not sure where you would buy wine locally to you (here we can buy it at the grocery store) But they have cheaper bottles of wine that are fine to cook with.
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11-29-2012, 11:42 AM | #15 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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