Thank you for this wonderfull book. I have tried several recipes so far and they all came out wonderfully. Not often that we find such a carefully made book. Great attention to details. I just love the notes to the cook. The introductions to the recipes are mouth watering and inviting.
In several of the sauces, you instruct not to stir after adding the cream. It seems conterintuitive. Would the emulsion not be better if stirred or whisked?
Not stirring the sauce
Started by
francois
, Nov 13 2005 05:51 PM
1 reply to this topic
#2
Wolfert
-
- participating member
- 1,214 posts
Posted 13 November 2005 - 06:09 PM
Thank you for your kind words.
Check out page 97 for an explanation of stratification of sauces.
"The fster the evaporation, the better the emulsification"is the rule for creating a sauce by stratification. If you stir often you are just cooling down the sauce.
Check out page 97 for an explanation of stratification of sauces.
"The fster the evaporation, the better the emulsification"is the rule for creating a sauce by stratification. If you stir often you are just cooling down the sauce.
“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.
