soup and sauce basics session seven - marinades and dressings marinades, vinaigrettes, and...

Soup and Sauce BasicsSoup and Sauce Basics Session Seven - Marinades and DressingsSession Seven - Marinades and Dressings

Marinades, Marinades, Vinaigrettes, and Vinaigrettes, and

International SaucesInternational Sauces

Soup and Sauce Basics Session Seven - Marinades and Dressings

Today’s AgendaToday’s Agenda

►DefinitionsDefinitions► Purpose and TypesPurpose and Types► Sauce Sauce Jeopardy Jeopardy MidtermMidterm► Culinary LabCulinary Lab

MarinadesMarinades VinaigrettesVinaigrettes International SaucesInternational Sauces


DefinitionsDefinitions

►Define the following terms:Define the following terms: MarinadeMarinade MarinateMarinate InfusionInfusion MacerationMaceration


Marinade – Definition and Marinade – Definition and PurposePurpose

►Any liquid used to Any liquid used to flavor, tenderize flavor, tenderize (through (through denaturing), or denaturing), or otherwise prepare otherwise prepare a solid food item a solid food item for cooking.for cooking.

►Also used as a way Also used as a way to preserve food.to preserve food.


DefinitionDefinitionmacerate, marinate, infusemacerate, marinate, infuse

►Macerate:Macerate: Move flavor into the solidMove flavor into the solid i.e. chicken in vinaigrettei.e. chicken in vinaigrette

► Infuse:Infuse: Move flavor into the liquidMove flavor into the liquid i.e. basil oili.e. basil oil

►Marinate:Marinate: To soak.To soak.


OilOil Facilitate even cooking, add Facilitate even cooking, add flavor and moistureflavor and moisture

WaterWater Dissolve/dilute ingredientsDissolve/dilute ingredients

SaltSalt Balance moisture, preservationBalance moisture, preservation

AcidAcid Denature protein and Denature protein and connective tissuesconnective tissues

SugarSugar Facilitate browning, add Facilitate browning, add sweetness, change viscositysweetness, change viscosity

AlcoholAlcohol Denature protein (tenderize) Denature protein (tenderize) AromaticAromatic


Marinade IngredientsMarinade IngredientsTypes and PurposeTypes and Purpose

► SpiceSpice Flavor, preservative, color, texture, tenderizeFlavor, preservative, color, texture, tenderize

►OilOil

►WaterWater► SaltSalt► AcidAcid► SugarSugar► AlcoholAlcohol


Marinades-Emulsify?Marinades-Emulsify?

►Benefits of emulsificationBenefits of emulsification Even distribution of ingredientsEven distribution of ingredients Tempers impact of acidityTempers impact of acidity

►Benefits of non-emulsificationBenefits of non-emulsification Full power of acidityFull power of acidity Marinate for less timeMarinate for less time


Types of MarinadesTypes of Marinades

1.1. Oil and SpiceOil and Spice

2.2. Acid and OilAcid and Oil

3.3. Acid and SpiceAcid and Spice

4.4. Brines and CuresBrines and Cures

5.5. EnzymaticEnzymatic

6.6. AlcoholAlcohol


Oil and SpiceOil and Spicedefinition and examplesdefinition and examples

A marinade containing liquid fat and A marinade containing liquid fat and seasonings with little to no acid or alcohol seasonings with little to no acid or alcohol content.content.

Examples

Herbed olive oil and Herbed olive oil and garlicgarlic

Buffalo ChickenBuffalo Chicken

Jerk MarinadeJerk Marinade


Oil and SpiceOil and Spicepros, cons and usespros, cons and uses

Pros Cons Uses

Adds flavorAdds flavor Little to no Little to no tenderizingtenderizing

Already tender Already tender meatsmeats

May act as a May act as a preservativepreservative

Flair upsFlair ups BastingBasting and and braisingbraising over over LOW heatLOW heat

Fat facilitates Fat facilitates even cookingeven cooking

Finished sauceFinished sauce


Acid and Oil – VinaigretteAcid and Oil – Vinaigrettedefinitiondefinition

A marinade containing liquid fat and acid A marinade containing liquid fat and acid (frequently vinegar). Normally in a 3:1 ratio (frequently vinegar). Normally in a 3:1 ratio of oil to vinegar depending on the strength of oil to vinegar depending on the strength of the vinegar. Occasionally emulsified.of the vinegar. Occasionally emulsified.

Examples

CaesarCaesar

Vinegar Named (ie Vinegar Named (ie Balsamic)Balsamic)

Emulsifier Named Emulsifier Named (mustard, garlic, etc)(mustard, garlic, etc)


Acid and OilAcid and Oil

Pros Cons Uses

Adds flavor Adds flavor Tenderizing Tenderizing limited if limited if emulsifiedemulsified

Finished sauce Finished sauce - dress greens- dress greens

TenderizesTenderizes Acid is volatile Acid is volatile during cookingduring cooking

Slightly tough Slightly tough meatsmeats

Balanced Balanced flavor profileflavor profile

BastingBasting


Acid and SpiceAcid and Spicedefinition and examplesdefinition and examples

► A liquid marinade with little to no fat A liquid marinade with little to no fat present so that the full strength of the acid present so that the full strength of the acid may act upon the protein items. May may act upon the protein items. May replace the need for heat.replace the need for heat.

Example

Seviche (ceviche)Seviche (ceviche)


Brines and CuresBrines and Curesdefinition and examplesdefinition and examples

A LIQUID or DRY combination of SALT, SUGAR and A LIQUID or DRY combination of SALT, SUGAR and spices used to flavor and preserve meats.spices used to flavor and preserve meats.

Examples

Dry rubDry rub

Poultry brinePoultry brine

PickledPickled


Brines and CuresBrines and Cures

Pros Cons Uses

Promotes Promotes moisture moisture retention - retention - brinebrine

Increases Increases sodium sodium contentcontent

Smoked items, Smoked items, other dry heat other dry heat methodsmethods

PreservativePreservative Long Long marinating marinating timetime

Wide range of Wide range of food itemsfood items

TenderizesTenderizes Dries product - Dries product - curescures


EnzymaticEnzymaticAny brine, Any brine,

marinade or cure marinade or cure that contains that contains active enzymes active enzymes for the purpose of for the purpose of tenderizing meat tenderizing meat – some activated – some activated only between only between 100100ºF - 140ºF ºF - 140ºF

Examples

Yogurt, Yogurt, buttermilkbuttermilk

Papaya leaves, Papaya leaves, mango, pineapplemango, pineapple

GarlicGarlic


AlcoholAlcoholdefinition and examplesdefinition and examples

A liquid marinade that A liquid marinade that contains a significant contains a significant amount of alcohol: amount of alcohol: greater than 5%.greater than 5%.

Examples

WineWine

BeerBeer

Distilled SpiritsDistilled Spirits


AlcoholAlcohol

Pros Cons Uses

Denatures Denatures proteinsproteins

ExpensiveExpensive Wide range of Wide range of grilled itemsgrilled items

Adds flavorAdds flavor Aversion to Aversion to flavors or flavors or alcoholalcohol

Fruit and Fruit and vegetable vegetable macerationmaceration

Alcohol is Alcohol is volatile - volatile - aromaticaromatic


Marinades - Sugar ContentMarinades - Sugar Content

►Benefits:Benefits: Balances acidity - Balances acidity -

mouthfeelmouthfeel Promotes browningPromotes browning Provides sweetness – Provides sweetness –

balances bitter and balances bitter and soursour

►Drawbacks:Drawbacks: StickySticky OverbrowningOverbrowning


International SaucesInternational Sauces

►Definitions:Definitions: Chutney Relish and SalsaChutney Relish and Salsa TapenadeTapenade BarbecueBarbecue MarmaladeMarmalade Chow chowChow chow


DefinitionsDefinitionsChutney, Relish and Salsa:Chutney, Relish and Salsa:

Combination of finely Combination of finely processed (yet still chunky) processed (yet still chunky) cooked and/or raw cooked and/or raw ingredients that is used as a ingredients that is used as a condiment or as a finished condiment or as a finished sauce.sauce.

► Chutney – normally cookedChutney – normally cooked► Relish – normally contains Relish – normally contains

pickled itempickled item► Salsa – normally fresh and Salsa – normally fresh and

unpickledunpickled


DefinitionsDefinitionsTapenade:Tapenade:

Specific category of Specific category of relish from Provence relish from Provence that contains capers. that contains capers. Most frequently it also Most frequently it also contains cured olives contains cured olives from the same region. from the same region. Often more paste like Often more paste like than other relishes.than other relishes.


DefinitionsDefinitionsBarbecue Sauce:Barbecue Sauce:

►A “tangy” tomato or A “tangy” tomato or vinegar based vinegar based sauce that is cooked sauce that is cooked and smooth. Used and smooth. Used as a marinade, as a marinade, basting liquid or basting liquid or dipping sauce for dipping sauce for grilled and smoked grilled and smoked meatsmeats


DefinitionsDefinitionsMarmaladeMarmalade

A A citrus jellycitrus jelly that that also contains also contains unpeeled slices of unpeeled slices of citrus fruit. May citrus fruit. May also contain other also contain other ingredients as long ingredients as long as there is a as there is a significant portion significant portion of citrusof citrus


DefinitionsDefinitionsChow chow:Chow chow:

►Sweet, sour, and Sweet, sour, and spicy chutney spicy chutney where the named where the named ingredient ingredient remains firm. remains firm. Traditionally Traditionally made with made with cabbage.cabbage.


Today’s LabToday’s LabRecipeRecipe Group IGroup I

Marinade/Marinade/

ProteinProteinBrined Duck seared in cast ironBrined Duck seared in cast iron

SaladSalad Greens with Sesame VinaigretteGreens with Sesame Vinaigrette

InternationalInternational Dried cherry-soy relishDried cherry-soy relish

ExperimentExperiment Half of the duck should not be Half of the duck should not be brined for evaluation of yield and brined for evaluation of yield and flavorflavor


Today’s LabToday’s LabRecipeRecipe Group IIGroup II

Marinade/Marinade/

ProteinProteinSalmon CevicheSalmon Ceviche

SaladSalad Greens with raspberry vinaigretteGreens with raspberry vinaigrette

InternationalInternational Fruit salsaFruit salsa

ExperimentExperiment Pre cook a of the salsa ingredients Pre cook a of the salsa ingredients in ½ of the salsain ½ of the salsa


Today’s LabToday’s LabRecipeRecipe Group IIIGroup III

Marinade/Marinade/

ProteinProteinVinaigrette Marinated Grilled Vinaigrette Marinated Grilled ChickenChicken

SaladSalad CaesarCaesar

InternationalInternational Tapenade on crostiniTapenade on crostini

ExperimentExperiment Some marinade emulsified Some marinade emulsified vs vs Some marinade notSome marinade not


Today’s LabToday’s LabRecipeRecipe Group IVGroup IV

Marinade/Marinade/

ProteinProteinButtermilk Fried ChickenButtermilk Fried Chicken

SaladSalad German Potato SaladGerman Potato Salad

InternationalInternational Barbecue SauceBarbecue Sauce

ExperimentExperiment Unmarinated vs MarinatedUnmarinated vs Marinated


Today’s LabToday’s LabRecipeRecipe Group VGroup V

Marinade/Marinade/

ProteinProtein

Whiskey Steak GrilledWhiskey Steak Grilled

SaladSalad Omaha ThunderbirdOmaha Thunderbird

InternationalInternational Shallot MarmaladeShallot Marmalade

ExperimentExperiment Injected and marinated Injected and marinated vsvsNot injected but marinatedNot injected but marinated


Today’s LabToday’s LabRecipeRecipe Group VIGroup VI

Marinade/Marinade/

ProteinProteinJerk Chicken would have been Jerk Chicken would have been betterbetter

SaladSalad Iceberg with ranch dressingIceberg with ranch dressing

InternationalInternational Celery chow chowCelery chow chow

ExperimentExperiment Marinated AND bastedMarinated AND bastedvsvsMarinated ONLYMarinated ONLY


HomeworkHomework► Each student will choose an Each student will choose an

international sauce from the international sauce from the following list and prepare a one following list and prepare a one page report on their sauce page report on their sauce including:including:

1.1. DefinitionsDefinitions

2.2. Varieties Varieties

3.3. OriginOrigin

4.4. RecipesRecipes

5.5. UsesUses

6.6. Picture of sauce/saucesPicture of sauce/sauces


International Sauces ListInternational Sauces Listfirst come first servefirst come first serve

PestoPesto ChimichurriChimichurri TzatzikiTzatziki GuacamoleGuacamole ChutneyChutney BarbecueBarbecue TapenadeTapenade SalsaSalsa

MarmaladeMarmalade MoleMole RelishRelish CurryCurry

RedRedYellowYellowGreenGreen

HoisinHoisin Asian ChileAsian Chile

Fish SauceFish Sauce Nuac MonNuac Mon Garam Garam

MasalaMasala Plum SaucePlum Sauce Soy SauceSoy Sauce TamarindTamarind TeriyakiTeriyaki OysterOyster


Extra CreditExtra Credit

►There is a quiz online that is all bonus There is a quiz online that is all bonus questions.questions.

►Check it out at:Check it out at:www.quia.com/quiz/915320.htmlwww.quia.com/quiz/915320.html

soup and sauce basics session seven - marinades and dressings marinades, vinaigrettes, and...

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