Basic Fish Stock ratio: 10(bones) x 1(mirepoix) x 1(white wine) + herbs and spices to taste. Its warm, peppery flavor is excellent in baked goods (often with cinnamon and cloves) and in savory dishes such as béchamel sauce, mashed potatoes, creamed spinach, or roasted butternut squash. Ginger, fresh: Also called ginger root, a rhizome from the tropical ginger plant. Use More Than Gourmet Classic Mushroom Essence (Essence de Champignon Gold)  in a vegetarian dish of Farro with Mushrooms and Roasted Tomatoes.

Caramelize: To cook food until it turns brown and has a somewhat sweet, toasted flavor. The best white wines to cook with have crisp acidity and little strong flavor or oak (the toasty flavor that comes from aging in oak barrels) because those flavors tend to concentrate during cooking and can give an off flavor to the food. Aromatics: Plant ingredients such as vegetables, herbs, and spices that enhance the flavor and aroma of food.

Dried herbs are best in cooked foods and should be added near the beginning of cooking time to allow their flavors to be released. A mixture of Espagnole sauce and brown stock that has been reduced by half, to produce a glossy, full-bodied, full-flavored sauce. Olive oils vary in color and flavor depending on the where they are produced, the quality of the olives, and the process by which the oil is extracted.

It can be made with  Classic French Demi-Glace (Demi-Glace Gold)  or choose another More Than Gourmet Stock or Sauce based on what protein will be serving. Shiitake mushroom: Also called golden oak or forest mushroom. Originally from Dijon, France, this mustard is known for its sharp, complex flavor. Mirin can usually be found in the Asian foods section of most grocery stores. Note: Due to the subtle flavor of fish stock, some chefs prefer to use sliced leeks instead of celery in their mirepoix. Lemongrass: A stiff grass with a citrus aroma and a lemony flavor widely used in Asian cuisines. Dry mustard: Also referred to as English mustard, a blend of ground black or brown and yellow mustard seeds, wheat flour, and turmeric. Essence: A concentrated stock or extract of a flavorful ingredient such as mushrooms, truffles, celery, or leeks. It has a mildly bittersweet orange flavor and is clear and colorless. It is made using More Than Gourmet CClassic Reduced Brown Stock (Glace de Viande Gold). Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020, Collins English Dictionary - Complete & Unabridged 2012 Digital Edition Be sure to serve it with some crusty French bread. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. Balsamic vinegar: A true balsamic vinegar is made in Italy from grape juice that has been aged for a minimum of 12 years in wooden casks. noun. Morel: A wild mushroom with a spongy, honeycombed, spade-shaped cap and an earthy, smoky flavor. Note: Due to the subtle flavor of fish stock, some chefs prefer to use sliced leeks instead of celery in their mirepoix. Fine chefs everywhere still practice the art of sauce making, either by using our pure stock reductions or laboring hours, with great patience and at great expense, to do it entirely from scratch.

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