Thanks for the welcome back Eric D and Bill B. I really haven't been 'gone', just quiet.
As for the simmering: The way I handle it is to use enough liquid so that the sauce and meat finish about the same time. Now this is a farily 'hard' simmer, but not a rolling boil. Using the 8" skillet with 1 1/2 cups of liquid will reduce in about 10 minutes with my side burner as low as it goes.
I usually pre-heat the grill, then start the sauce, then cook the meat. 10 minutes should be enough time to cook chicken breasts or steaks on a pre-heated grill.
Happy Grilling!
BTW... I work in the New Orleans area and happen to have a co-worker who is a former chef. He has cooked at most of the well known New Orleans' restaurants. I've been practicing cooking the five "mother sauces" (as defined by the legendary French chef Escoffier) for the last couple years. Just for fun...who can name the five sauces? go googling!
Full Version: Sauces
QUOTE (lbuccola @ Aug 24 2006, 11:07 AM) 
Thanks for the welcome back Eric D and Bill B. I really haven't been 'gone', just quiet.
As for the simmering: The way I handle it is to use enough liquid so that the sauce and meat finish about the same time. Now this is a farily 'hard' simmer, but not a rolling boil. Using the 8" skillet with 1 1/2 cups of liquid will reduce in about 10 minutes with my side burner as low as it goes.
I usually pre-heat the grill, then start the sauce, then cook the meat. 10 minutes should be enough time to cook chicken breasts or steaks on a pre-heated grill.
Happy Grilling!
BTW... I work in the New Orleans area and happen to have a co-worker who is a former chef. He has cooked at most of the well known New Orleans' restaurants. I've been practicing cooking the five "mother sauces" (as defined by the legendary French chef Escoffier) for the last couple years. Just for fun...who can name the five sauces? go googling!
As for the simmering: The way I handle it is to use enough liquid so that the sauce and meat finish about the same time. Now this is a farily 'hard' simmer, but not a rolling boil. Using the 8" skillet with 1 1/2 cups of liquid will reduce in about 10 minutes with my side burner as low as it goes.
I usually pre-heat the grill, then start the sauce, then cook the meat. 10 minutes should be enough time to cook chicken breasts or steaks on a pre-heated grill.
Happy Grilling!
BTW... I work in the New Orleans area and happen to have a co-worker who is a former chef. He has cooked at most of the well known New Orleans' restaurants. I've been practicing cooking the five "mother sauces" (as defined by the legendary French chef Escoffier) for the last couple years. Just for fun...who can name the five sauces? go googling!
Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:
Bechamel Sauce (white)
Veloute Sauce (blond)
Brown (demi-glace) or Espagnole Sauce
Hollandaise Sauce (butter)
Tomato Sauce (red)
Much more info here and I'm sure many other places as well. This was just the first that came up.
Bill B
Ah mother sauces, now we're getting into it,
Calphalon, has on of their Culinary Institites here in Chicago which is a great place. They offer classes there which range from 2 hours long to weekly classes. I took a class there a while ago that was for 2 days that was about nothing more than the mother sauces. It sounds boring to most people I know, but I was in heaven.
B)-->
Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:
Bechamel Sauce (white)
Veloute Sauce (blond)
Brown (demi-glace) or Espagnole Sauce
Hollandaise Sauce (butter)
Tomato Sauce (red)
Much more info here and I'm sure many other places as well. This was just the first that came up.
Bill B
[/quote]
Calphalon, has on of their Culinary Institites here in Chicago which is a great place. They offer classes there which range from 2 hours long to weekly classes. I took a class there a while ago that was for 2 days that was about nothing more than the mother sauces. It sounds boring to most people I know, but I was in heaven.
B)-->
QUOTE(bill b @ Aug 24 2006, 11:22 AM)
Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:
Bechamel Sauce (white)
Veloute Sauce (blond)
Brown (demi-glace) or Espagnole Sauce
Hollandaise Sauce (butter)
Tomato Sauce (red)
Much more info here and I'm sure many other places as well. This was just the first that came up.
Bill B
[/quote]
lbuccola brought up an excellent topic about sauces. So, I yanked if from the Pam Spray thread and put it in its own area.
Thanks for starting this!
Eric D
Thanks for starting this!
Eric D
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