The great French chef Auguste Escoffier wrote:
“Indeed, the broth is everything in the kitchen, at least in French cuisine. Without it, nothing can be done. If the broth is good, the rest of the work is easy; if, on the contrary, it is bad. or just mediocre. ” , it is quite useless to wait for something that is close to a satisfactory result. “
Escoffier and other French chefs revolutionized early French cuisine by inventing a lighter, reduced sauce, a variation on the traditionally thick creamy sauces known as broth.
Since the 16th century, the broths have been used in the preparation of soups and sauces. The broths are the extraction of the flavor of the ingredients with a liquid base. Ingredients often include bones, vegetables, herbs, and spices simmered in water.
There are some French broths and sauces that are used traditionally. ‘Glace’ are broths that have been reduced while a ‘demi-glace’ is further reduced to form a thick brown sauce. They are used in many dishes to enhance flavor, texture, and color. A ‘jus’ is the natural liquid extracted from the drippings of a roast. An ‘au jus’ is usually made with broth and meat trimmings. An ‘essence’ is the vegetable equivalent of a meat broth that is added to add a touch of flavor to the sauce.
Why is the stock so rich in flavor? Simmering the ingredients allows for flavor extraction as well as volume reduction; it is this reduction that further concentrates the flavor of the broth.
As a result, broths and sauces are key to delicious cuisine, as well as for reasons other than taste. With our economy still recovering, we know that families around the world are working long hours. Cooking nutritious and satisfying meals can get in the way of daily chores, but keeping a pantry full of good broths and sauces gives you the option of making quick dinners on the go.
