Garde Manger. The Art and Craft of the Cold Kitchen by The Culinary Institute of America (CIA)

By The Culinary Institute of America (CIA)

Книга от The Culinary Institute of America.
Холодная кухня. Четвертое издание отражает самые последние тенденции в отрасли и включает в себя современные рецепты со свежими и захватывающими вкусовыми характеристиками, современные методами покрытия и передовые методы приготовления пищи. Это полное руководство содержит подробную информацию - холодные соусы и супы, салаты, бутерброды, копчености, колбасы, паштеты, заливное и рулеты, сыры, закуски, приправы, крекеры, соленья...

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Additional resources for Garde Manger. The Art and Craft of the Cold Kitchen

Sample text

Bloomed gelatin (or gelatin solution) can be dissolved in one of two ways: add it directly to a warm liquid (100° to 110°F/38° to 43°C), or warm the mixture over a hot water bath. As the softened gelatin warms, the mixture will clear and become liquid enough to pour easily. Combine the gelatin thoroughly with the base liquid to be sure that it gels evenly. Note: In some kitchens, chefs prefer to have some of this bloomed softened gelatin on hand at all times, and refer to it as a gelatin solution.

Adjust the amount used in the vinaigrette depending on the level of spiciness and the brand that you prefer. 50 g salt 3 fl oz/90 mL balsamic vinegar 1 tsp/2 g cracked black pepper 2 tsp/2 g chopped rosemary 1. Peel the shallots and garlic and remove the cores. Place them in a small ovenproof saucepan and completely submerge them in the oil. Cover the pan with foil and place in a 350°F/177°C oven for 2 hours, or until both the shallots and the garlic are extremely tender, almost to the point of falling apart, and light golden.

Season with sugar, if desired, salt, and pepper. Add the fresh herbs if desired. Serve immediately or cover and refrigerate until needed. » CHEF'S NOTE This vinaigrette can easily be adapted for a variety of situations by substituting a different flavored vinegar or oil for the red wine vinegar or canola oil. 50 g salt 1⁄2 tsp/1 g ground black pepper 4 fl oz/120 mL balsamic vinegar 2 tsp/10 g mustard (optional) 3 tbsp/9 g minced herbs, such as chives, parsley, or tarragon (optional) 16 fl oz/480 mL mild olive oil or canola oil 8 fl oz/240 mL extra-virgin olive oil or canola oil 1.

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