Cooking

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正宗韩国泡菜做法： https://home.meishichina.com/recipe-47135.html

===== Basic stocks ======
  * **stock**： a flavorful **liquid base**  高湯/湯底 
  * **roux**： a **cooked mixture** used as a **thickening agent**, 面糊
  * **purée**: /ˈpjʊəreɪ,ˈpjɔːreɪ/ a **thick mixture or soup** naturally thickened by **blended solid ingredients**. 泥,如土豆泥
  * **mirepoix**: **/ˌmɪəˈpwɑː/** 植物性调味香料 

stock ingredients:
  * Meat bones
  * vegetable mixture (mirepoix)
    * mirepoix: **/ˌmɪəˈpwɑː/** a mixture of sautéed chopped vegetables used in various sauces.
  * Seasoning water
Mirepoix is a mixture of: Onion, carrot and celery

  * white stock
      * white beef stock: 6-8 hours
      * Game stock(venison): 3 hours
  * brown stock 
    * brown beef stock (mirepoix): 6-8 hours
    * brown veal stock: 6-8 hours
    * fish stock and fumet: 20 minutes
    * chicken stock 3-4 hours
    * vegetable nage: 20 minutes plus marinating time
    * vegetable sotck: 1 hour
    * court-bouillon

Steps in preparing the stock	   
  * 1) Start the stock in cold water. 
  * 2) Simmer the stock gently.Skim the stock frequently.
  * 3) Strain the stock carefully.
  * 4) Cool the stock quickly (food safety: to prevent food-borne illnesses or souring. 
  * 5) Beware of the temperature danger zone: 5-57 degree C
  * 6) Store the stock properly.
  * 7) Degrease the stock.	   
		
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Classification of Soups
{{:mywiki:cooking:stock_types.png|}}

The Differences in Soups:

Clear Soups:

All clear soups start as stock or broth. 
  * - Broths may be served as finished items, used as the base of other soups or refined into consommés. 
  * Broths
    *   - Made from meat, poultry, fish or vegetables cooked in a liquid. 
    *   - Full flavored broth results when a stock and not just water is used as a liquid.
    *  Consommés
      *   - Is a stock or broth that has been clarified to remove impurities.
      *   - Is rich and full of flavor.

Thick soups:

- Includes cream soups, velouté soups  and purée soups

  * Cream soups:
    *  Are prepared by simmering ingredients in a white stock or in thin veloutée sauce
    *  Mixture is strained. To finish, cream is added.
    *  Texture is very smooth and rich
    *  Example: Cream of broccoli

  * Pureed soups:
      *  Are prepared in stock or water
      *  Ingredients are pureed
      *  Texture is slight coarse and grainy
      *  Example: Split pea soup

Uncooked cold soups
  * Cold soups can be as simple as a chilled version of cream soup or as creatives as a cold fruit soup blended with yoghurt.

cooked cold soups
  * Many cold soups are simply a chilled version of a hot soup for example consommé madrilène and consommé Portuguese.

Garnishes for Soups:
Garnishes are used to add texture, flavour & visual appearance of the dish

Common garnishes for soups are:

Clear soups:

  * - Fresh herbs
  * 
  * - Diced or thinly shredded vegetables
  * 
  * - Meat balls

Cream soups:

   * - Croutons 
  * 
  * - Cream
  * 
  * - Fresh herbs 
  * 
  * - Crushed dried spice and herbs

Purée soups:

  * - Cream
  * 
  * - Extra virgin olive oil
  * 
  * - Grated cheese


Cold Soups:

  * - Sour cream 
  * 
  * - Whipped yoghurt
  * 
  * - Fruit sauce
  * 
  * - Sliced fruits or cooked vegetables 


Roux - Types of Roux

  * White roux： Use for white sauces, e.g., béchamel where little or no colour is desired
  * Blond roux： Use in ivory-Colored sauces, e.g., veloute or where a richer flavor is desired
  * Brown roux： Use in brown sauces and dishes where a dark colour is desired 

Preparing Roux

  * Whether it will be white, blond or brown, the procedure for making the roux is the same.
  * Use heavy bottom pan to prepare the roux. Heat clarified butter and add the flour and stir to form a paste.
  * Cook the sauce on slow or medium heat until the desired colour is achieved.
  * Brown roux requires much longer duration to develop its characteristics colour and aroma.

Method of Using Roux for Soups and Sauces
  * Method A: When thickening stock with roux, either add cold stock to hot roux, or
  * Method B: add cold roux to hot stock.

The Structure of Sauces - The Liquids, Thickening Agents, and Flavoring ingredients

  * A liquid:
    * - Milk (for béchamel)
    * - White stock (for veloute sauces)
    * - Brown stock (for brown sauce or espagnole)
    * - Tomato plus stock (for tomato sauce)
    * - Clarified butter (for hollandaise)

Thickening Agents:
  * - Flour
  * - Cornstarch
  * - Arrowroot 

Flavoring ingredients:
  * - Lemon juice
  * - Sherry
  * - Cayenne
  * - White pepper

Sauce Families
  * Mother or Leading sauces:
    * - Distinguished by the liquids and thickening agents

  * Small or Compound sauces:
    * - Are grouped into families based on their leading sauces
    * - A small sauce may be named for its ingredients, place of origin or creator

The Mother Sauces 
{{:mywiki:cooking:mother_sauce.png|}}

The Small Sauces (2 examples) 
{{:mywiki:cooking:small_sauce.png|}}

Safety Alert:  Handling emulsified butter sauce

Examples: Hollandaise, Bearnaise, etc

To minimize the risk of food-borne illnesses:

  * - Always use clean, sanitized utensils
  * 
  * - Schedule sauce production as close to the time of service as possible. 
  * 
  * - Never hold hollandaise sauce more than one and half hours.
  * 
  * - Never mix the old batch with new one.