|By maedmunds on Monday, November 06, 2000 - 02:36 pm: Edit|
experimenting with sauces lately and all have been poopoohed by the owner of my establishment who seems to think a sauce should be so thick as to not move on the plate this all started with a tropical curry fruit sauce (by the way any recipies or ideas welcome) he didnt like it --ok i thought back to the drawing board but then he thickened the sauce with corn flour until it was as thick as rice pudding and exclaimed " now thats what i call a sauce" should i just give up or is he mad?
|By chris on Tuesday, November 07, 2000 - 12:35 pm: Edit|
He's insane. Get the book Sauces by James patterson (sp). Tell him to read it through. If it doesn't change his mind hit him with an old and out of use sautee pan.
|By Vatel (Vatel) on Tuesday, November 07, 2000 - 08:32 pm: Edit|
The French term napier refers to the proper consistancy of a sauce. It means that the sauce should just be able to coat the back of a spoon..
|By duhalde on Wednesday, November 08, 2000 - 08:30 am: Edit|
hello from france
i think your boss is crazy in france we didn't do that
to have a good sauce do reduction or mixed all the vegetable of the sauce that's better
please don't make any more pudding