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Lecture Modern buffet presentation - Chapter 10: Sauces, salsas, relishes, and vinaigrettes

After studying this chapter you will be able to understand: Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; understand how to properly balance recipes in terms of flavors, textures, and temperatures;. | Chapter 10 Sauces, Salsas, Relishes, and Vinaigrettes Learning Objectives Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. Explain how to best pair these recipes with dishes featured on a buffet. 1 Methods and Tips Place the pepper over an open gas flame, or under the broiler, turning occasionally about every 45 seconds evenly charred. Immediately place the pepper into a large bowl and cover to steam at room temperature for 15 minutes. Remove the charred skin, seeds, and ribs. Cut the pepper as desired. Immediately store wrapped in the refrigerator. The pepper can be prepared 3 days in advance. Roasting Peppers Methods and Tips (cont’d) Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini . | Chapter 10 Sauces, Salsas, Relishes, and Vinaigrettes Learning Objectives Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. Explain how to best pair these recipes with dishes featured on a buffet. 1 Methods and Tips Place the pepper over an open gas flame, or under the broiler, turning occasionally about every 45 seconds evenly charred. Immediately place the pepper into a large bowl and cover to steam at room temperature for 15 minutes. Remove the charred skin, seeds, and ribs. Cut the pepper as desired. Immediately store wrapped in the refrigerator. The pepper can be prepared 3 days in advance. Roasting Peppers Methods and Tips (cont’d) Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini Mushroom Powder Methods and Tips (cont’d) Use a microplane to remove only the thin outer rind. Avoid the bitter white pith beneath. If you dont have a microplane, use a swivel blade peeler with gentle pressure to remove the outer rind. Then finely mince the zest with a chefs knife. Zesting Citrus Methods and Tips (cont’d) Over time, dried herbs and spices lose their intended flavor. Rub a little between your fingers and check the aroma, color, and taste. If not intense and characteristic of that spice or dried herb, its probably time to replace it. Store herbs and spices in air tight containers in a dark, cool, dry place Storing them next to the stove dramatically shortens their longevity. Dried herbs and ground spices last 6 months to a year and whole spices last 1 to 2 years. Dried Herbs and Spices Recipes The following are recipes that would be well-suited for a college graduation brunch buffet. Lumpy Cajun Crab Cakes Cheddar-kissed Potato Pancakes Spinach Ensalada Grilled .