A reduction is the process of reducing the volume of a liquid or sauce to intensify the flavor. For example, the reducing a balsamic vinegar makes the vinegar thicker and more flavorful. The liquid is usually reduced to half of its original volume or until a desired consistency is reached. If a balsamic vinegar is reduced too much, it becomes overly thick and can not be drizzled or used properly. A good basic reduction would be to reduce our Pastamore Fig Balsamic Vinegar to half of its starting volume, and then serve over vanilla ice cream.
A roux is equal parts fat (butter, vegetable oil, etc.) and flour by weight. In terms of classical cooking sauces, a roux is an extremely important element. Roux has been used by the French to create three timeless mother sauces, and can be found in other classic cuisines. A roux is used to thicken a sauce, soup, stew, gravy or other liquid. A roux is great to use because it mixes in smoothly and doesn't leave a noticeable taste (like cornstarch does).
How to make a roux: In a saucepan, combine equal parts fat and flour by weight. If a scale is not available, 1 tbsp of butter weighs close to one heaping tbsp of flour. The fat should be heated until it is warm, and butter should be heated until it melts and just begins to foam. Add the flour and mix thoroughly. This can be best achieved with a whisk as it is important to remove all lumps. A plastic or silicone whisk is best as it won't scratch a non-stick pan and it will not scrape metal off of a normal pan (which will color the roux gray). Once the two ingredients are incorporated, remove from the heat. For an alfredo or light colored sauce, do not over cook because it will affect the final color of the sauce. In contrast, for something like a gumbo, the roux can be heated until it is extremely dark in color.
Note: While a roux is typically made with wheat flour, gluten free flours can be used in its place. The measurements can be slightly off with a different flour, so more butter or flour may need to be added to the mixture for the desired consistency.
Chef John, what is reduction?
ReplyDeleteA reduction is the process of reducing the volume of a liquid or sauce to intensify the flavor. For example, the reducing a balsamic vinegar makes the vinegar thicker and more flavorful. The liquid is usually reduced to half of its original volume or until a desired consistency is reached. If a balsamic vinegar is reduced too much, it becomes overly thick and can not be drizzled or used properly. A good basic reduction would be to reduce our Pastamore Fig Balsamic Vinegar to half of its starting volume, and then serve over vanilla ice cream.
ReplyDeleteChef Jon, what is a roux?
ReplyDeleteA roux is equal parts fat (butter, vegetable oil, etc.) and flour by weight. In terms of classical cooking sauces, a roux is an extremely important element. Roux has been used by the French to create three timeless mother sauces, and can be found in other classic cuisines. A roux is used to thicken a sauce, soup, stew, gravy or other liquid. A roux is great to use because it mixes in smoothly and doesn't leave a noticeable taste (like cornstarch does).
ReplyDeleteHow to make a roux:
In a saucepan, combine equal parts fat and flour by weight. If a scale is not available, 1 tbsp of butter weighs close to one heaping tbsp of flour. The fat should be heated until it is warm, and butter should be heated until it melts and just begins to foam. Add the flour and mix thoroughly. This can be best achieved with a whisk as it is important to remove all lumps. A plastic or silicone whisk is best as it won't scratch a non-stick pan and it will not scrape metal off of a normal pan (which will color the roux gray). Once the two ingredients are incorporated, remove from the heat. For an alfredo or light colored sauce, do not over cook because it will affect the final color of the sauce. In contrast, for something like a gumbo, the roux can be heated until it is extremely dark in color.
Note: While a roux is typically made with wheat flour, gluten free flours can be used in its place. The measurements can be slightly off with a different flour, so more butter or flour may need to be added to the mixture for the desired consistency.
Are the Pastamore Pasta's a healthy alternative to rice, cous cous or Quinoa?
ReplyDeleteWhat are some VEGAN recipes I can use with the products Pastamore has. I am trying to cook for my girlfriend & I want to make a special meal.
ReplyDeleteWhat does it mean to "julienne" a vegetable?
ReplyDeleteI have some homegrown oyster mushrooms. What is a good recipe/recipe/vinaigrette for them?
ReplyDelete