3 French Steak Sauce Recipes скачать в хорошем качестве

3 French Steak Sauce Recipes

--Why didn't I use roux?-- I used beurre manié instead of making roux. The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants. The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water. When starch is heated with water, it changes from beta starch to alpha starch. Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end. ▼Ingredients RED WINE SAUCE 50ml balsamic vinegar 200ml red wine 250ml brown stock(beef stock) 5g butter 5g flour 1tsp sugar pinch of salt GREEN PEPPARCORN SAUCE 10g green pepparcorn 50ml brandy 200ml brown stock(beef stock) 50ml heavy cream 5g butter 5g flour BÉARNAISE SAUCE 1 chopped shallots 1tbsp chopped tarragon 200ml white wine 2 egg yolks 120ml clarified butter salt,peppar Thank you for your cooperation in translation. -------------------------------------------------------------------- After subscribing to my channel, if you click the bell mark, you can receive new video notifications. I would be grateful if I could get thumbs up! SUBSCRIBE→https://bit.ly/2Re4VzS ----------------------------------------------------------------- We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~   / emojoiecuisine   Facebook   / emojoie   Twitter   / emojoie   Emojoie Cuisine Recipe Book(In Japanese) https://amzn.to/2QlThzJ