51 min listen
SCS 012 | Sauce Tomat
ratings:
Length:
59 minutes
Released:
Jul 1, 2017
Format:
Podcast episode
Description
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
Released:
Jul 1, 2017
Format:
Podcast episode
Titles in the series (74)
SCS 006 | Sautéing, Searing & Pan Roasting: In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting. by Stella Culinary School