5 Minute Sauces: Instant Cooking of White, Red and Green Sauce Recipes (Paperback) (ISBN-13: 9798456977816)

The value of the sauce in cooking can hardly be overestimated. Sauces complement the main course by revealing the flavor of its ingredients. Sauces stimulate appetite, improving the digestibility of the product. Therefore, sauces often contain bright condiments and spices, including garlic, ginger, mustard, nutmeg, cloves, vanillin, etc. Aromatic oils enhance the process of food digestion. Sauces are served separately with the dish or used in the cooking process. Under high temperature conditions, the sauce acquires new qualities, impregnating and merging with the aromas of the main products. Often fish, meat and vegetables are baked and stewed with sauce.

Most sauces need thickening. For this, flour, starch, as well as mashed carrots, beets, white cabbage and red currants are used, since they have a high emulsifying ability. All sauces are distinguished between cold and hot, depending on the dish. The sauce is an addition to the main dish, so it must be prepared very carefully, observing the nuances and proportions in the recipe, so as not to spoil the aroma and taste of the final product.

Every dish that deserves the attention of the gourmet needs its own twist, memorable flavor characteristics, which will make it unique. Food supplemented with sauce becomes more aromatic, more stimulating the appetite, and even helps to improve the functioning of the stomach. Sauces will not only make your dish more attractive in appearance, but also diversify its taste and aroma. The same culinary product, seasoned with different sauces, is perceived in completely different ways. Any meat, vegetables or rice served with different sauces takes on a whole new flavor.

It is widely believed that people initially began to use sauces only because they had to constantly eat dishes prepared from one product, take, for example, rice. In order to change the taste sensations, oriental culinary experts were allegedly not afraid to experiment, mixing spices and seasonings.

Using various sauces and spices, the chef gives the main product of the dish one or another taste and aroma, preserving or weakening the original taste qualities of the products. For example, rusk and egg-butter sauce is served with asparagus, cauliflower; steam sauce, meat white with hollandaise sauce - for chicken. Many vegetables are cooked with dairy sauces to enhance the flavor and nutritional value of the food. Thus, the sauce is designed to emphasize the main quality of the dish, or to bring a new, own motive into it.

Sauces make it possible to prepare dishes from the same products, different in appearance and taste. The correct selection of sauces for dishes is of great importance, since the taste, appearance largely depends on it, and Modern cooking is simply unthinkable without sauces, gravy and all kinds of dressings. We add them to our favorite homemade dishes and order them in cafes, they are served with gourmet dishes in restaurants and with the simplest and fastest snacks. Sometimes we don't even think about what exactly the dressing makes our favorite dish so uniquely tasty!