Transcripts
1. Class introduction | Tomato sauce: You might already
know that there are five leading sources
in French cuisine, those on which all the
other sources are based. So once you must have
the technique of making each one of
these five sources, you'll be able to make
any other kind of French sauce and really
rough it in the kitchen, you become the master
of French sorcery. This tomato sauce class is part of this series of classes. These are not just
the video recipes. This is not what we do here. This is a real class with technique breakdowns,
with chefs, insights, and with explanations of how you can use this new knowledge to your calendar adventures beyond just tomato
sauce preparation. This class is for
those of you who like to ask the question, why? Why do we use this technique
in this specific recipe? Why do we use these
specific ingredients? The informational
value of watching this class is
equivalent to attend in real life class in a full-time culinary
school for chefs. In today's class, we're going to break down the details behind the camera technique of
tomato sauce preparation. We're also going to talk about the variations
that you can take on the classical
tomato sauce and makes more sources. And finally, we're going
to prepare a delicious, aromatic, beautiful
French salmon dish.
2. Tomato Sauce Preparation: Making a base tomato
sauce used to be done with the addition of rule, a stature thickener
that we've just used in the preparation of a
bishop male source in our previous class. But nowadays, chefs
completely omit this and content with
a tomato puree alone, which is just sufficient
enough to thicken the sauce. In the future when you'll be
working with some kind of sauces that contains
fruits and vegetables. Can see they're using their pure red to thicken the sauce. Instead of agents, some kind
of external thickeners, sources of these kind, also known as Cooley in
more than French kitchens. Structurally, we've
clarified the fact that the thickening agent in the tomato sauce Is
the tomato puree. But what is the flavored liquid? The flavored liquids
in the tomato sauce Is the tomato juice itself. Basically it, tomato
sauce is one of the most straightforward
sorted that you can make. It takes a lot of
time and place, but it will be hard to forget the ingredients or the
technique in this source. A very important factor in a truly delicious tomato
sauce preparation is the quality of the tomatoes. Ripe, juicy, sweet tomatoes
picked justin season. This is the chefs
best kept secret, and it is what separates a great homemade tomato sauce from a watery Play Store,
both tomato sauce. So keep this in mind when
working with vegetables. In most cases, I would
even say in all the cases, these are not the
vegetables that are boring. It's their quality
that is not up to par.
3. Important: technique breakdown: Now, the tomato sauce that
we're going to be preparing today is the vegetarian
version of the source. Here you may ask, I thought the tomato sauce
is always vegetarian. How can one make
it non vegetarian? That's a fair question. Some chefs, if
they are preparing this tomato sauce to be using
some kind of meat dishes, they might use bacon fat, e.g. instead of olive oil
or other kinds of vegetable oil to setae
are all tomatoes. And sometimes they
might even throw a couple of bones in to give them more meaty and
umami flavor to the source. That would only make sense
of work if you know that your tomato sauce is going
to be used for meat dish, otherwise, the meaty
flavor would be too dominant and to misleading
for your tomato sauce. So in the classical
tomato sauce preparation, you would typically start with lightly sustained
vegetables without giving them any color or brown. But I personally believe
that the process of roasting vegetables gives a more umami flavor
to all kinds of vegetable sources and
dishes in general. So as a compromise, we're going to do a
little bit of both. So the first thing
we're going to do, we're going to preheat your oven to 450
degrees fahrenheit. Meanwhile, we're going to
rapidly chop two quarters about one kilo of
our red tomatoes. Bear in mind that we're
not removing schemes, were not feeling the tomatoes for the tomato
sauce preparation, not now, not later
on in the process. We will be doing the
tomatoes later on in the class when we will be doing our attitude a recipe,
but not right now. Right now I feel it's
just the waste of time since any kind of large
particles that will be left in the source
after purine will be removed during the process of
passing it through the CIF. And finally, keep in
mind this size of your cuts when you're
cooking your vegetables. We'll be cooking our
tomato soup bureaus and our tomatoes
with whole shallots, which are about this size. And you want your vegetables to be more or less
of the same size, so you don't end up
with some vegetables to be overcooked and
some undercooked. And now I'm going to
mix my cat tomatoes with some garlic
confused vegetable oil, season it a little
bit with salt and spread it on a baking tray. I'm also going to add a
couple of whole shallows. I'm not going to peel them. And the reason for that
is that the audience, they tend to Brown much
faster than the rest of the vegetables
when you rolls them. And we don't want
too much brown in and our tomato sauce
since we already stepped away from the
classical preparation than just sustain them. And I'm also going to add a
little bit of fresh rosemary and bake it for 20 to 40
min, keeping an eye on it. So while half of our
tomatoes are roasting, we're going to work
with the rest of them. We're going to first leaf three or four tomatoes
for there, the recipe, the rest we're going to set, they're using the
classical tomato sauce preparation method for that. First, I'm going
to prepare all of my Amazon plus all the
ingredients that I need. So when I need them, they're already and
I don't need to go back and cut and
then waste my time. I'm going to prepare
everything right now. With the tomatoes.
We are going to dice them to about
a medium dies. In calendar. There are four cubicle. There is Bruno Mars, which is a super, super,
super, super small cuts. And then we have
these small cut, the medium cut and
the large cuts. The medium cat is about
half an inch in size. So this is what we're going
to do for our tomatoes. Next, we're going to cut our shallow or audience if you are using only
onions and carrot. First, we're going to peel them. And then just for fun,
I'm going to show you another kind of card
which is called Python. I'm not sure if I
pronounced that correctly, but it's gonna be, it's
spelled over here. These kind of cut represents the natural shape
of the vegetables. And we're going to do that and also I'm going to
cut it in half. So it's a half-page and cut. Once you see what I mean that you understand that is actually the most common cards for
any kind of audience. All the way to the
bull calves and Dan. Now, let's quickly go through the whole mess and through
all the ingredients we're going to use for our tomato sauce preparation
and then start cooking. Garlic infused vegetable
oil, shallots, carrots, tomato paste, which
is by the way, where most of our
vibrant red color is going to come from. White wine for the D
glazing over the oven pan. Once it's done. Tomatoes, of course, three
bailiffs and ten peppercorns, which we're going to tie with the biggest wine
and cheese cloth. This item is called as a share, and this is a category
item that is often used for stokes broth and
sauces preparation. That's where you can put all of your flavoring
ingredients inside. And to finish the source, we're going to season it with salt and the secret
ingredient, sugar. To start the cooking process
for our tomato sauce, I'm going to use a
large ports like this. Take into account the whole lot of tomatoes that
we're going to use. So I'm going to put it on heat, makes sure that
it's warm enough, and then I'm going
to add the oil. This is the correct
procedure and the most common mistake
that many people make. First, you need to heat the pan in any kind of
saying that you're doing and then you add the oil so you don't burn the oil before
you start cooking. Then I'm going to add the
shallots and sweat them, so it's enough shallots are, audience is a process that takes at least 5
min on low heat. You really want to get all the sweat out of your
audience for shallots. Then I'm going to add the
carrots and cook them for about one to 2 min and then add the tomato paste and cook it, fry it until you
see the change in color to a more deep red color. Then we're going to
add our tomatoes. And once the release the Jews, we will put this subshell
and tie it to the side of the pen and cook it for
about 15 to 20 min, steering from time to time. Our OC tomatoes are done. As you can clearly see
what I'm gonna do now, I'm going to cut
open the shallots very carefully and
remove the paste. And do it very, very
carefully because there is lots of heat trapped
inside the shallots. So you don't want
to get burned here. And I'm going to add
all the content of the pen to our tomato sauce, except of course for the Shalit
pills and the Rosemarie. And then I'm going to integrate the band with some white wine. As you know, all the best staff, all the juicy stuff
is always left at the bottom of the fence so we don't want to leave it aside. We're going to edit to
the tomato sauce as well. Now we're almost there. I'm going to remove
our subshell now from the board with
all our flavorings, blend all the ingredients
of our posts in a powerful glands act and pass
our tomato sauce to receive. Here's one extra tip for you. If you are trying to
blend in your blend some kind of ingredients
that are really, really hot. You want to remove this cup from the top of your
blender because you need to leave a point
for the heat to release. Otherwise, you will end up with an explosion
in your kitchen. And instead you can
just put a towel on top and just keep it there. Here it is. Our perfect
tomato sauce is ready. As you can see, it's already
the right consistency, so I don't need to
cook it to reduce it any further or add
any liquids to it. What I'm going to do
now, I'm going to put it back in the brain to summer, season it with salt and
add a little bit of sugar. It adds all the difference.
4. Tomato Sauce Evaluation: A well-prepared tomato
sauce must have a good, vibrant red color. It must also have a good sweet tomato aroma and must be of the
right consistency. Smooth, no lumps. A little bit thicker
than Shamil sauce, but not too thick. And finally, a balanced, Concentrated flavor of tomatoes. As we discussed earlier, it should taste like meat. If you decided to use bacon fat, it should taste like tomatoes. On steroids. The variations that
you can make with the tomato sauce are endless. You can add more vegetables
to eat and peripheral, or you can add more
herbs and ******. The world is your oyster here. One of the most
populous small sources of a tomato sauce
is a creole sauce. For creole sauce,
you would typically add some bell peppers, celery, lemons, and the green pepper wherever you decide to
do with your variation. So with tomato sauce,
remember that the sense of flavor balance and the quality of the ingredients, or 60k.
6. Final thoughts: That's it for the second class in the fringe sources series. I hope you've learned
something new today and you feel full
of ideas on how you're going to apply your
newly acquired knowledge and skills in your own cooking. And that's really the
whole point of this class. To give you a new
calendar and knowledge, teach you a couple of
skills and inspired to create and be confident
in your kitchen. And don't forget to
do the class project and share it with me. I'll be happy to give
you my feedback, answer your questions, and
follow up on your progress. Okay, that's it for now. Thank you for watching. You're the best ya, my calendar hero, and I'll
see you in the next class.