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André Soltner on Mother Sauces

smaki | May 26, 201504:09 PM

Interesting thoughts shared 4/23/15 by Mr Soltner. "it all comes back to the white stock and brown stock. These are the basics. Without them you cannot cook. These should be the same for all chefs but I am worried because in the past ten years, we have gotten away from these sauces. This has happened before. Forty years ago, when nouvelle cuisine was in vogue, chefs thought that roux-thickened sauces were too heavy. They tried to thicken sauces with purées or arrowroot or just butter. I think they were wrong, but we’re seeing it again. The younger generation of chefs doesn’t know how to make them." And more about stocks, roux, ... at:

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