Sauce Series Module 2: Europe - 20 Essential Sauces from Paris to Athens
Sauce Series Current: Module 2: Europe Module 1: Asia All Posts Module 3: Americas Europe built an empire on sauces. ...
Mother-Sauces
The Foundations of Viscosity: Mastering French Classic Sauces
The foundation of French haute cuisine rests on a single principle: controlled viscosity through starch gelatinization and reduction. Before molecular gastronomy, before emulsions and hydrocolloids, there was flour, fat, and time. Understanding these foundations transforms cooking from following recipes to manipulating physics. The Physics of Roux: Why Cooking Flour in Fat Matters At its core, a roux is a suspension of starch granules in fat, heated to unlock thickening potential while developing flavor complexity. The transformation happens in three stages, each with distinct properties and uses. ...