The value of sauces in gastronomy

Everyone knows what a sauce is: a layer of ingredients, almost always creamy in consistency, that can provide a variety of textures that work well to complement both play sweet and savory dishes. There are also hot and cold, as well as things that need to be cooked and others that are prepared raw. However, the purpose of everything is to add flavor to each recipe.

Today, recipes and their uses are endless and varied according to culinary culture. There are fish sauces, fish sauces, fish sauces, and fish sauces that are poured into cookies, ice cream, and cookies.

However, the origin of the sauce can be traced back to garum, which seems to be of Greek origin. However, its name comes from the fish that the Hellenistic culture called garos or garo and today is called mackerel.

This original sauce was popular in ancient Rome. Depending on the area of ​​preparation, garum is a dressing made from this fish or another, with additional ingredients such as wine, vinegar, oil and pepper, and other spices.

Although it was often used to mask the smell of food that was about to go bad, the dressing was also thought to have aphrodisiac properties.

This sauce is not special, little by little it improves and gives more pleasant, fragrant and smooth flavor.

Fruit juice has many forms, ingredients and uses. They are prepared in many ways, ranging from the simplest such as making raw ingredients and spices in a crock pot, to the most delicate such as hollandaise sauce.

What does sauce mean in the kitchen?

The ingredients that will make the dressing are the first thing to consider. Like good chefs, they say it’s best to use seasonal ingredients when preparing food.

In many recipes, the sauces deserve all the care and attention because they are the protagonists. In this case, we can talk about the sauce for Caesar salad or Gravy sauce that is used together with the traditional roast turkey.

For the sauce to be good, it must be made with fresh and good ingredients, because this is the best way to guarantee the complete success of the dishes.

In order not to eat heavy food, it is important to think about the menu and what the sauce will be with.

It is about getting the most sauces because gastronomy is, fortunately, very diverse, according to the need of people to discover and try new things.

Benefits of soy sauce in gastronomy

Sauces bring great benefits to dishes:

  • They give texture: sauces can be thick or more liquid and their main base is oily or watery. The consistency varies according to the ingredients, but they will always give texture and balance to the dish. The first peculiarity is about the physical aspect and how the food is plated like. The second has to do with the flavor and how it feels on the palate.
  • Balance the flavors and components of the dish: sauces by themselves are not a dish. These provide flavor and add flavor to a recipe. For example, pasta with melted cheese sauce represents this concept, Spaghetti alone has no reason, just like the sauce, but together they are happy.
  • Make the physical presentation of the dishes: not only eat with the mouth and the heart of taste, but also with the sense of smell and sight. A recipe can be exciting, but if it is not beautiful on the plate, it cannot be an appetizing choice. In many cases, the fish not only add flavor, but also attractiveness.
  • Add moisture or juiciness: In thousands of dishes around the world and from every culture, sauces add moisture and juiciness to a dish that seems dry without it. . Roast meat, hamburgers, pasta and vegetable stew are examples of this.

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