Liquid, cream, or semi-solid food served on or used in preparing other foods
Technical
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.
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Professional-grade blender — silky purees, hot soups, nut butters
Pit cherries and olives — jam, clafoutis, pie, tapenade
Read measurements from above — no bending down to check level
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Sweet rice wine — teriyaki, nimono, tamagoyaki
Aroma ()
Wine Analogy
Like a full-bodied Chardonnay with buttery notes
Coffee Analogy
Similar to the velvety mouthfeel of espresso crema
Perfume Analogy
Complex as an oriental fragrance with top and base notes
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Professional-grade blender — silky purees, hot soups, nut butters
Pit cherries and olives — jam, clafoutis, pie, tapenade
Read measurements from above — no bending down to check level
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Sweet rice wine — teriyaki, nimono, tamagoyaki
Mexican tabletop sauces → commonly contain → enteric pathogens
“Contamination with E. coli was common in samples of Mexican tabletop sauces from Guadalajara restaurants. These sauces commonly contained enteric pathogens.”
home processing → had a significant effect → reducing residues in tomato sauce and strawberry jam
“Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%.”
“3-Chloropropane-1,2-diol (3-MCPD) is a heat-produced contaminants formed during the preparation of soy sauce and was found to be a by-product of acid-HVP-produced soy sauce in 1978.”
3-Chloropropane-1,2-diol (3-MCPD) → is a by-product of → acid-HVP-produced soy sauce
“indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso”
Chinese soy sauce → has → meat-like flavors
“Southeast Asian fish sauces and pastes, and related fermented foods”
Southeast Asian fish sauces → involve → fermentation
“Large amounts of acids, large numbers of carbonyls and sulfur-containing compounds, such as, dimethyl sulfide, dimethyl trisulfide, and 3-(methylthio)propanal, as well as many types of nitrogen-containing compounds are thought to be major contributors to fish sauce odor.”
volatile compounds → contribute to → fish sauce odor
“In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces.”
umami taste → is found in → fish and seafood sauces
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