What is the term used to describe a properly thickened sauce?

What is the term used to describe a properly thickened sauce?

Nappe. French term used to describe a sauce that has been properly thickened (thick enough to lightly coat foods)

What is it called when a sauce coats a spoon?

Nappe Consistency: The Perfect Texture Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin.

What does it mean for a sauce to coat the back of a spoon?

If the line remains visible, the sauce is thick enough; if it doesn’t, the sauce needs to be cooked a little longer. …

What does coat a spoon mean?

A cooking technique used to test the doneness of cooked, egg-based custards and sauces. The mixture is done when it leaves an even film (thin to thick, depending on the recipe instructions) on the spoon. This film can be tested by drawing your finger across the coating on the spoon.

What are the 4 characteristics of a good sauce?

The quality standards of a good sauce are measured by the following characteristics: 1. Thickness Consistency is given by partially thickening with roux or starch….

• Butter = Monter au Beurre “to lift with butter.” Used to enrich, not thicken, swirled into sauce over low heat.
• Cream = Usually used to thicken pan juices.

What are the three types of roux?

There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.

What is the back of spoon?

“Coat the back of a spoon” is cooking jargon used to describe the correct viscosity of a sauce or custard. Dip a spoon in the sauce, does it run off back into the pan or does it wrap the spoon in a layer of itself? If it “coats” the spoon you have passed step one.

In what sauce would you use a liaison?

Liaison is the process of thickening sauce, stew or soup. A mixture of cream and egg yolks is typically used, with the yolks slowly warmed, or tempered, with hot liquid before adding (to avoid cooking them and ruining their thickening power). Try Hollandaise sauce if you’re more of a visual learner.

What kind of mirror is a spoon?

convex mirror
The back of a spoon is a convex mirror. The convex shape has an outward curve. Since a metal spoon is shiny, it will produce a virtual image (image…

At what temperature does custard coat the back of a spoon?

160
when making the custard do you remove it from the heat as soon as it hits 160 or after it hits 160, coats the back of a spoon, AND you can leave a trail? I know this can be confusing–even if you are a seasoned custard maker.

Which is the thickening agent for sauces and soups?

It is used extensively in Asian cooking, especially Chinese Cuisine. Arrow Root – Very similar to Corn Starch with the same thickening power. It is used exactly in the same fashion as Corn Starch to thicken sauces and soups. Has a much more neutral taste than Corn Starch, but tends to be more expensive.

What kind of sauce is used to moisten foods?

to moisten foods during cooking (usually grilling, broiling, or roasting) with melted fat, pan drippings, a sauce, or other liquids to prevent drying and to add flavor béarnaise a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon, and peppercorns

What kind of sauce is made from vegetables?

Thick pureed sauce, usually made from vegetables or fruit. Type of brown sauce; made by simmering equal amounts of Espagnol sauce and brown veal stock until the sauce is intensely flavored and thick enough to coat foods. Sauces that use a grand sauce as the main ingredient.

What kind of sauce is made from Brown stock?

One of the grand sauces; a white sauce made by thickening milk with a white roux. One of the grand sauces; a sauce with a rich brown color made from brown stock. Flavored butter made by blending aromatics or garnishes with softened butter, typically served with grilled meats.