Please Explain (the Leonard Lopate Show)
The Secrets Behind Succulent Sauces
- Autor: Vários
- Narrador: Vários
- Editor: Podcast
- Duración: 0:32:14
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Sinopsis
For this week’s Please Explain, James Peterson stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, Sauces: Classical and Contemporary Sauce Making, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between. Check out some of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick versions, used as the base thickener in traditional soufflé recipes, often call for as much as 8 ounces (250 grams) of roux per quart (liter) of milk, whereas béchamel-based soups use approximately 2 ounces (60 grams) per quart (liter) of milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) I