The Culinary Institute of America - The Basics of Sauce Making [1 DVD (ISO)]
English | Size: 4.05 GB
The new extended Basics of Sauce Making Foodservice Learning Solutions package combines the training information in our existing series titles: Brown, White, Tomato, and Emulsion Sauces in one DVD.
This video demonstrates:
Brown Sauce: Tracing all the way back to Careme's classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef's skills.
* The process for creating espagnole, demi-glace, fond de veau, au jus, jus, pan gravy, and glace de viande
* Thickening sauces with roux or a slurry
* The many applications for glace de viande as well as commercial bases