Sauces, soups and dairy
6 short explainers. Read them in order, or jump to the question you have right now.
- 37Simmer stock, don't boil itBones are full of collagen. Held at 85 to 95°C (185 to 205°F) for 4 to 6 hours for chicken, or 8 to 12 for beef, collagen melts into gelatin. That gelatin…
- 38Making a lump-free rouxA roux is flour cooked in fat, usually in equal weights. The fat coats the flour grains, so when liquid arrives they spread out instead of clumping. Then…
- 39Why dairy curdlesMilk's main protein, casein, floats as tiny clusters that repel each other. Acid or high heat strips away that protection, so the clusters clump. That's…
- 40Whip cream coldCream needs at least 30% fat to whip, and heavy cream has about 36%. Whipping makes the fat globules link into a net that traps air bubbles. That net only…
- 41Brown the tomato pasteStraight from the tube, paste tastes sharp and a bit metallic. Fry it in oil over medium heat for 2 to 3 minutes, until bright red turns brick red. The…
- 42Melt cheese gentlyCheese is a protein net holding fat and water. Most cheeses melt around 55 to 65°C (130 to 150°F). Past about 80°C (175°F) the net tightens, squeezes out…
