| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Wed Feb 19 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I'm afraid its the rookie cook again - this time soliciting
advice on sauces. Some of my first few attempts at sauces have
aborted - usually because the sauce has 'split'. In most cases,
its been a cream-based sauce.
I'm sure there are some simple reasons for this type of
occurence. Can someone provide a few general hints on how to
avoid this?
BTW, thanks to all who replied to my earlier note.
Patrick H.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2555.1 | When they say low heat, they mean LOW! | SSGBPM::KENAH | Parsifal | Tue Aug 07 1990 15:22 | 11 |
Simplest reason -- too much heat -- there are several ways to
recombine "split sauces", but the most important thing is, first:
remove it from the heat.
Often just adding a bit more cream and whisking the sauce briskly
wil recombine it -- sometimes, whisking alone will suffice.
Yet again, I'll recommend the Joy of Cooking, one of the best
cooking textbooks ever written.
andrew
| |||||
| 2555.2 | Reverse way of adding cream | MAJORS::MANDALINCI | Wed Aug 08 1990 10:08 | 15 | |
Definitely too much heat. The trick I found with cream-based sauces is
to remove the pan from the heat and add very slowly the cream
ingredient while whisking at the same time.
Another trick I have found after "splitting" a pot of yogurt soup is to
pour the cream in a bowl (in my case the yougurt) and gradually add the
hot ingredients stirring all the while. You are slowly heating up the
cream rather then pouring the cream into a hot pot. My yogurt soup
directions specifically say add the HOT beef-based broth into the
yogurt very slowly and I cheated once and decided to just add the
yogurt very slowly to the hot broth. It "split" and I learned why.
Good luck. Keep trying - playing in the kitchen is so much fun!!
Andrea
| |||||
| 2555.3 | Curdle Cure | TYGON::WILDE | Ask yourself..am I a happy cow? | Wed Aug 08 1990 20:31 | 14 |
I love the term "split" - it really is more appropriate to the condition, however, if you are soliciting advice, it may confuse folks...the "official" term for the condition you describe is "curdle", as in "my cream sauce has curdled - what do I do?"...and the advice of adding more of the cream/yoghurt/milk in tiny increments (oh no, not INCREMENTS! I've been working on computers too long)..in tiny amounts, like a teaspoon or so, at a time, stirring constantly, is the best advice. One note: some sauces that are not cream based - hollendaise for instance - can also curdle. The recommendation to bring these sauces back to life is to stir in cold water (in drops - remember) or broth or juice, whichever is appropriate. Cooking is the one form of art available to even us klutzes... Enjoy! | |||||