NOW PLAYING |
Introduction: Where I do something foolish, like claim Escoffier was wrong! [1:15] |
| PLAY | Starch-Thickened Sauces: Making friends with a few polysaccharides, or how amylose and amylopectin are your friends. [8:46] |
| PLAY | Protein-Thickened Sauces: Taking advantage of eggs, blood, gelatin, and almonds and other things that cross-link. [4:05] |
| PLAY | Reduction Sauces: Turn (almost) any liquid into a sauce by removing some water. [3:00] |
| PLAY | Pureed Sauces: Finally, now a good use for your blender besides making margaritas. [1:39] |
| PLAY | Emulsion Sauces: Where we learn about the dispersed phase and the liquid phase of mayonnaise and other fun things. [3:26] |
| PLAY | Other Sauces: Did I leave anything out? Let’s see… [0:53] |