![]() This pro- cess, known as reduction, is commonly used to thicken sauces because no starches or other flavor-altering ingredients are needed. ![]() As steam escapes, the remain- ing ingredients concentrate, thickening the sauce and strengthening its flavors. Reduction As sauces cook, moisture is released in the form of steam. Each of these techniques is briefly described in the following sections. Among these are reduction, straining means that the liquid is cooked until nearly dry. To reduce au sec Several techniques can be used to finish sauces. To reduce Finishing Techniques for Sauces by three-fourths means that only one-fourth of the original amount remains. reduce by one-half means to reduce until one- half of the original amount remains. ![]() To stirring disperses the oil throughout the water. STOCKS AND SAUCES 219 Figure 11.4 Visualizing an emulsion: (left) Oil floats on the surface of water before reduction cooking a liquid such as a sauce until blending, (center) stirring breaks up the oil into large droplets and (right) vigorous its quantity decreases through evaporation. Emulsified sauces are discussed in detail in Chapter 25, Salads and Salad Dressings. When oil and vinegar are whisked together to make a simple salad dressing, the dressing is a temporary emul- sion. Instead, vigorous whisking aerates the mixture, causing the temporary suspension of liquids. A temporary emulsion lasts very briefly and usually does not contain an emulsifying agent. Hollandaise sauce, discussed on page 230, is an example of a semipermanent emulsion. A semipermanent emulsion will last for a few hours. A permanent emulsion, such as that formed when making mayonnaise, will last for several days. The action of stirring or whisking a sauce to incorporate the ingredients produces one of three types of emulsion: permanent, semipermanent or temporary. The microscopic droplets of fat suspended in the liquid give the emulsion its creamy, cloudy appearance. ![]() Butter whisked into vinegar and egg yolks for hollandaise sauce is another example of a fat-in-water emulsion. Cream and milk are examples of fat-in-water emulsions created during the process of homogenization. In scientific terms, this is called a fat-in-water emulsion, where the fat (the dispersed phase) is dispersed into water (the continuous phase). Usually an emulsifying agent, such as the lecithin found in egg yolks, must be present to aid in the process. The agitation breaks the fat into microscopic droplets that are dispersed in the water. Emulsification takes place when ingredients that are normally unmixable, such as fat and water, are forced into a creamy state through the action of beating, blending, shaking, stirring or whisking. emulsification the process by which generally Emulsification unmixable liquids, such as oil and water, are forced into a uniform distribution Sauces can also be thickened by the process of emulsification. ➊ Adding hot liquid to the egg yolk and ➋ Adding the tempered egg yolk and cream cream mixture. Great care must be taken to hold the sauce above 135☏ (57☌) for food safety and sanitation reasons, yet below 185☏ (85☌) to prevent curdling. Temperatures over 185☏ (85☌) will cause the yolks to curdle. Mixing them with cream raises the tempera- tures at which they coagulate to approximately 180☏–185☏ (82☌–85☌). Plain egg yolks coagulate at temperatures between 149☏ and 158☏ (65☌ and 70☌). Be sure to stir the mixture carefully to prevent the yolk from overcooking or lumping. 3 When enough of the hot liquid has been added to the liaison to warm it thoroughly, begin adding the warmed liaison to the remaining hot liquid. a cold liquid such as eggs by slowly stirring in a hot liquid 2 Temper the egg yolk and cream mixture by slowly adding a small amount of the hot liquid while stirring continuously. Combining the yolk with cream raises the temperature at which the yolk’s proteins coagulate, making it easier to tempering gradually raising the temperature of incorporate them into a sauce without lumping or curdling. 218 C H A P T E R E L E V E N Procedure for Using a Liaison 1 Whisk together one part egg yolk and three parts whipping cream.
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