What is an example of nappe consistency?
Some examples of sauces that nappe consistency applies to are: hollandaise, bernaise and bechamel. Nappe consistency basically ensures that your sauce witll have a velvety smooth texture, without any lumps.
What is a nappe?
Definition of nappe 1 : sheet sense 6 2 : a large mass of rock thrust over other rocks 3 : one of the two sheets that lie on opposite sides of the vertex and together make up a cone
How do you know when your sauce has reached its nappe consistency?
Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin. How do you know then your sauce has reached the right consistency? Take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you.
How do you use a nappe spoon?
Take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your index finger down the spoon (see image above). If you end up with a clean line down the middle, your sauce is ready. Some examples of sauces that nappe consistency applies to are: hollandaise, bernaise and bechamel.
How do you describe sauce consistency?
A sauce should have a consistency that is light yet thick enough to coat the back of a spoon. Chefs use the French term nappé, meaning to top or coat with sauce, to describe the proper consistency.
How do you determine that the thickness of the sauce is already Nappe?
Take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your index finger down the spoon (see image above). If you end up with a clean line down the middle, your sauce is ready.
What is a French culinary term that refers to the consistency of a sauce?
Term. Definition. Puree. Any food thatis mashed to a smooth consistency. Espagnole Sauce.
How do you test for the right consistency of gravies?
0:211:14What Is a Spoon Test for Gravy? : Cooking & Kitchen Tips - YouTubeYouTubeStart of suggested clipEnd of suggested clipWhether your gravy is the right consistency. Whether it's thick enough. So what you're gonna do isMoreWhether your gravy is the right consistency. Whether it's thick enough. So what you're gonna do is take a spoon dip it in your gravy. And then you're gonna take your finger.
What does Nappe mean in cooking?
Building up your kitchen vocab arsenal Nappe is a consistency of a liquid or a sauce thick enough to coat your favorite stirring spoon and hold the shape of your tongue as you lick it.
What Nappe means?
Definition of nappe 1 : sheet sense 6. 2 : a large mass of rock thrust over other rocks. 3 : one of the two sheets that lie on opposite sides of the vertex and together make up a cone.
Why do sauces need to have a thick consistency?
The goal of thickening a soup or sauce is to add viscosity, texture, and mouth-feel, helping the food to linger on the tongue and taste buds. Thin sauces have a more intense and direct flavor impact but will not have as lasting an effect on the palate.
What are the 3 thickening agent for sauce making?
66 Types of Thickening Agents.Cornstarch. Cornstarch is the most common thickening agent used in the industry. ... Pre-gelatinized Starches. Pre-gelatinized starches are mixed with sugar and then added to the water or juice. ... Arrowroot. ... Agar-Agar. ... Algin (Sodium Alginate) ... Gelatin. ... Gum Arabic or Acacia.More items...
How do you determine the quality of a sauce?
The quality standards of a good sauce are measured by the following characteristics: 1. Thickness Consistency is given by partially thickening with roux or starch....Butter = Monter au Beurre “to lift with butter.” Used to enrich, not thicken, swirled into sauce over low heat. ... Cream = Usually used to thicken pan juices.More items...
How thick should graby be?
Gravy should have a smooth, unctuous consistency, but shouldn't be too thick. If you find it too thick, simply thin it with broth or water—water, of course, will dilute the flavor a bit. If gravy is too thin, gently boil it down to thicken and reduce it.
Why does my gravy go watery on my plate?
Adding too much stock. Adding too much stock to the roux will put you on the fast track to a thin and runny gravy. Follow this tip: To avoid a gravy that's too thin, start by whisking in just 1/2 to 1 cup of stock, depending on how much gravy you're making. Remember that it's easy to add more liquid as you need it.
Why does my gravy taste like flour?
If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary. A fat separator should eliminate this problem.
Click Play to See This Bordelaise Red-Wine Sauce Come Together
"The sauce was very good with steak. It took about 4 minutes to cook the wine and another 10 to 12 minutes to reduce after adding the beef stock. I ended up with about 1/2 to 2/3 cup of sauce." — Diana Rattray
Tips
If you want to thicken the bordelaise sauce, prepare a beurre manie with about 1 tablespoon of softened butter and 1 tablespoon of all-purpose flour. Use your fingers or a fork to make a smooth paste. Place the strained sauce over medium-low heat. Add about 1 teaspoon to the sauce and whisk for about 1 minute.
Recipe Variation
Bordelaise With Demi-Glace: Instead of beef stock, use 2 cups of demi-glace (homemade or made from store-bought concentrate). Demi-glace will make a slightly thicker sauce.
How to Make Bordelaise Sauce in Advance
If you are holding the sauce for later, lightly rub about 1 teaspoon of cold butter across the hot surface of the sauce to prevent a skin from forming. Alternatively, lay a piece of greaseproof parchment paper cut to the size of the pan onto the surface of the sauce. When ready to use, reheat it gently in a small saucepan.
What Is Nappe Consistency?
When making a sauce, the nappe (meaning "to coat") consistency refers to the point when the sauce has reached the desired texture and will coat the food evenly. To check, simply dip a tablespoon into the sauce and swirl it around. Lift the spoon and flip it over to look at the back.
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