Mise en Place the ingredients and preparation before cooking.

Mise en Place was the preparation of cooking ingredients and tools before you start to do it. We'll talk about it. The raw water to cut the breading stock prepared to make a sauce.

The first is the raw material. This is very useful to do with restaurants. I made ​​each of them to take some time. But she will do well from the beginning. Each dish would not. Therefore, we should have to prepare everything before cooking to be served, such as washing vegetables, marinated meats to make clarified butter (or melted butter fat) and food preparation. The solid material to be soaked before use.

The first thing to say about the split. To cut a variety of forms. The shredded (Chiffonade) cut as many glasses (Rondelles) turns into an ellipse (Diagnals) will be cut into three basic types. But if the food you eat has to be in the cut. Vegetables or raw materials to be used with the province to eat more. The Oblique Cut, cut the vegetables, the Gulf tend to use it with the cut of the diamond Lozenges or usually use it with vegetables in clear soup, etc.

There are also several other terminology such as rugby Tourner is sliced ​​vegetables (difficult, but if someone carved vegetables is probably not very difficult), then there is a Parisiennes cut a sphere. (I did not cut it. Just scoop out a round only).

I will speak to the heart of the food and then it was the most important water Stock This stock will take longer than an hour to get to the sweet water from the bones and vegetables as possible. So do all the stock will need to be prepared well in advance. Eh, some people might confuse it with the boiling water, stock, bones of the Thai people do not like it. I do not use the answer is No, because the water boiled the bones of Thailand. The structure of the chicken. The stock of fresh water, a pot of water to the project full pot of chicken stock, so the water has boiled bones richer flavors of Thailand here.

So why is the stock of the food. Because in many ways to use the stock to add flavor. The main components of the sauce on the water Stock main, there are two ways to solve White stock and brown stock two are different, just as white stock will have a bone to a boil on the brown stock to the bone, baked or fried. first I then simmered in boiling water to soft. The water color is dark brown.

The bones most commonly used are chicken or beef bones. I do not have stock, but very little. The fish smells fishy. Bones for the stock is made of bone with high collagen. Such as the neck, leg bones of cattle and pigs to allow the flavors are good. Cut ribs into pieces 3-4 "before it boiled down to the bone to put stock in what is called Meirpoix (wife Pua Index) is used to add flavor to vegetables, including onions and carrots Signup tea's western portion. 50:25:25 to put Bouqute Garni (including three herb Thyme, Bay leave and Parsley tied together in a cluster) with the flavor.

The key principle is that the stock will have to boil the water from cold water. If the turbid of the water stock and will have to be careful not to boil the Month stitch. And there is always scoop the bubbles out so I put a stock on the stock cooler should be done immediately. And to store in a cool place. Water will not stock it. When stored properly, they can keep it up to 2-3 months (for details and recipes on how to do it. Let me go into the formula to do it).
Note also that. Don't stir strictly. It will make turbid.

When it comes to stock, then the sauce. There will be a good source of stock water well. Also requires an increase in viscosity with. Increasing the concentration of the sauce can be made. Most popular method, Roux added a mixture of wheat flour, which is fried with butter in the same amount. The viscosity of the sauce. In addition, some corn or flour. My Mom has the dough Dame. But the latter two are not popular. The corn flavor is unpalatable to the tip of the tongue. There is also a Beurre manie 'or the flour and butter together and not with a roux) and Liaison, which is the egg yolks and fresh cream. To add it. However, this method is not recommended. Because of the difficulty. And preserved for the next time you have.

The sauce should be 5 kinds of insights.
1.Bechamel white sauce or a White Roux + milk.
2. Veloute of Blond roux + White Stock.
3. Espanole from Brown roux + brown stock.
4. Tomato Ketchup is not a tomato + Vegetable + Herbal + White Stock.
5. Hollandaise fat from egg yolk + water + Lemon or Vinegar (if Taragon called Bernie Sauce).

There is also a sauce that is often seen as common.
Coulis is a sauce of vegetables or fruit smoothie profile.
Beurre Blanc / Rouge sauce of wine or orange blotches on CV. Then beat the cold butter into the mixture. I used to Fish.
Pan Gravy or sauce from the stock to the pan to the oven and then mix the roux to thicken, then add a mask to filter out.
Chutney sauce and boiled vegetables or fruit with added sugar, vinegar and spices.
Compound Butter or butter mixed with various herbs.