“A good cook knows that sauces are as valuable as salt and pepper” (Gisslen, 2003, p. 116).
Chef Kirk Bachmann is an instructor at Le Cordon Bleu culinary academy, and an expert on classic French sauces. He’s recently taken his instruction to Facebook, posting tips for up-and-coming chefs.
His first post discusses French sauces as the basis for modern cooking. Chef Bachmann stresses the importance of consistency, texture and quality ingredients when attempting a French sauce.
In order to fully understand the process of making great sauces, I encourage each of you to first develop an understanding of the components that make up sauces and how to combine these components into a finished product.
If a sauce does not contain proper viscosity or appropriate texture, it will be runny and lifeless.
He’ll be continuing to post cooking tips on Le Cordon Bleu’s Facebook page in the coming days. His next lesson: how to make a roux.
Photo by Antoinel via Wikimedia commons.
Gisslen, W. (2003). Professional cooking (5th ed.). New York: John Wiley and Sons, Inc.