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Recipe: Tecnicas para Salsas

Published: 09/09/2022

Indications

Técnicas a aplicar Emulsificar Whisk Licuar Licuadora Hand Blender Espesar Roux Blanco: todas las salsas blancas, 2 minutos Dorado: veloutés y salsas de color neutro, 4 minutos Oscuro: salsas oscuras, 8 minutos Fécula de maíz Migajas de pan fresco: Romesco o Salsa de pan Inglesa Reducción Ligera reducción Sangre Beurre Manié: es una mezcla sin cocinar de mismas partes de harina y mantequilla (pescados y mariscos)

Ingredientes de Tecnicas para Salsas:

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Tecnicas para Salsas

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