Glossary F
Contrary to popular belief, cows do not have 4 stomachs; they have 4 digestive compartments:
* The rumen holds up to 50 gallons of partially digested food. This is where cud comes from. Good bacteria in the rumen helps digest the cows food and provides protein for the cow.
* The reticulum is called the hardware stomach because if cows accidentally eat hardware (like a piece of fencing scrap), it will often lodge here causing no further damage.
* The omasum is sort of like a filter.
* The abomasum which is like our stomach.
1. The Rumen - this is the largest part and holds up to 50 gallons of partially digested food. This is where the 'cud' comes from. Good bacteria in the Rumen helps soften and digest the cows food and provides protein for the cow.
2. The Recticulum - this part of the stomach is called the "hardware" stomach. This is because if the cow eats something it should not have like a peice of fencing, it lodges here in the Recticulum. However, the contractions of the reticulum can force the object into the peritoneal cavity where it initiates inflammation. Nails and screws can even peroferate the heart. The grass that has been eaten is also softened further in this stomach section and is formed into small wads of cud. Each cud returns to the cows mouth and is chewed 40 - 60 times and then swallowed properly.
3. The Omasum - this part of the stomach is a "filter". It filters through all the food the cow eats. The cud is also pressed and broken down further.
4. The Abomasum - this part of the stomach is like a humans stomach and is connected to the intestines. Here, the food is finally digested by the cows stomach juices and essential nutrients that the cow needs are passed through the bloodstream. The rest is passed through to the intestines.
A little poem about the cows stomach!
Brown Cow
No wander you're always eating,
On the plains and on the hill,
Brown cow, no doubt you're hungry,
You have four stomachs to fill!
French Classic Sauces
French Sauces are prevalent in French cooking. They are used not only as toppings for simple cooked foods, like grilled meat or steamed vegetables, but also as ingredients within other recipes.
To make French sauces can be intimidating, but practice makes perfect and once made, the next will already be easy and simple
Types of French Sauces:
Classic French sauces can be categorized by how they are made. There are several sauces which are all based on one sauce, called the Mother sauce (Sauce Mère). Learning how to make the Mother sauce will make it so easy to make varieties of sauces. After learning how to make Mayonnaise, Bechamel Sauce and Hollandaise Sauce, dozens of different sauces can be made and so does hudnred of delicious dishes using Sauces.
A. Roux Sauces
Roux is made by melting butter, stirring in flour and letting it brown some. It is the start of making many French sauces.
(1) White Sauce (Sauce Blanche) - It is a Roux combined with water or stock.
(2) Bechamel Sauce (Sauce Béchamel) - It is Roux combined with milk. Used in many recipes including lasagne.
(3) Cheese Sauce (Sauce Mornay) - It is a Béchamel sauce made with cheese. Usually served with steamed vegetables and fish.
(4) Onion Sauce (Sauce Soubise ) - It is a Béchamel sauce made with onions. This sauce is best served with grilled meats.
(5) Green Sauce (Sauce Verte) refers to a White sauce with lots of fresh herbs added.
(6) Cardinal Sauce (Sauce Cardinal) - It is a red sauce flavored with lobster butter and sometimes a pinch of Cayenne. It is served on fish.
B. Cold Emulsified Sauces
Cold Emulsified Sauces are based on the Mayonnaise which is made by emulsifying oil with eggs. Emulsifying consists of gradually adding oil to another liquid so that the oil evenly disperses in tiny droplets throughout the resulting mixture.
(1) Aioli - It is a Mayonnaise made with garlic. Use as using Mayonnaise. Aioli is great with chilled shrimp or hard boiled eggs.
(2) Rémoulade Sauce - It is Mayonnaise with mustard, chopped capers, anchovies, pickles and herbs. In France, raw celery root is mostly and likely to be served in a Remoulade sauce.
(3) Tartar Sauce (Sauce Tartare) - It is Mayonnaise with chopped egg yolks, chives, pickles and capers. Usually served with fried fish or fish chips.
(4) Green Sauce (Sauce Verte) - It is made from Mayonnaise that is flavored with finely chopped herbs, like parsley, tarragon, chervil, etc.
C. Stock Sauces
These sauces are based on either chicken or fish (Fond blanc) or meat stock (Fond brun). The White sauce above is considered a Stock sauce as well as a Roux sauce. Combining a Roux with beef stock results in Brown Sauce. Brown sauce is also known as a Spanish Sauce. The following are examples of Stock Sauces:
(1) Tomato Cream Sauce (Sauce Aurore) - It is White sauce made with pureed tomatoes. Great on all sorts of things, such as chicken, fish, vegetables.
(2) Wine Sauce (Sauce Bordelaise) - It is Brown sauce made with wine. Served with meats.
(3) Madeira Sauce - It is Brown sauce made with Madeira wine from Portugal. Madeira Sauce goes very well with poultry and some vegetables, like Endive
(4) Mushroom Sauce (Sauce aux Champignons) - It is White sauce made with mushrooms (Champignons).
(5) Financiere Sauce (Sauce Financière) - It is another kind of White sauce with mushrooms, with added wine, ham, and truffle bits.
(6) Pepper Sauce (Sauce Poivrade ) - It is Brown sauce with bacon, carrots, onions, shallots and cracked pepper corns. It is served with red meat and games (rabbit, deer, etc).
(7) Supreme Sauce . It is a White sauce made with chicken stock and cream. Served with chicken, poached eggs, and asparagus. In Germany, white asparagus is served with Sauce Hollandaise
D. Hot Emulsified Sauces
Hollandaise sauce and Bernaise sauce are examples of hot emulsions made with egg yolks and butter. Bernaise sauce includes tarragon and also reduced vinegar. Both Hollandaise and Bernaise sauces form the basis of other French sauces, such as:
(1) Mousseline - It is Hollandiase sauce made with beaten cream.
(2) Mustard Sauce (Sauce à la Moutarde) - It is Hollandaise made with mustard. It is often served with fish or chicken.
(3) Maltese Sauce (Orange Sauce) - Hollandaise sauce flavored with blood oranges. It is served with poached fish and steamed vegetables, but also served with asparagus. I have not tried this while in Germany as the traditional sauce for asparagus id Hollandaise sauce. Maybe I can try this during White asparagus season.
(4) Choron Sauce (Sauce Choron) - It is Bernaise sauce made with tomato puree. It is served with beef.
(5) Foyot Sauce (Sauce Foyot) - It is Bernaise sauce made with reduced meat stock. It is served with beef and steamed vegetables.
E. Other Sauces
The following are other varieties of French sauces:
(1) Blue Cheese Sauce (Sauce au Roquefort)
(2) Green Peppercorn Sauce (Sauce aux Poivrons Vert) - It is ade with green peppercorns, which are less spicy and more fruity than black peppercorns. This sauce goes well with grilled fish.
(3) White Butter (Beurre Blanc )- It is a rich sauce made mostly of butter flavored with shallots and vinegar. Served with fish and and vegetables.
(4) Dill Sauce Recipe (Sauce à l'aneth)- A creamy sauce with lots of shallots and fresh dill which perfect with poached salmon
(5) Homemade Tomato Sauce refers to a light and tasty coulis made from fully ripened tomatoes. Great with grilled meats and vegetables.
(6) Custard Sauce - a a dessert sauce. Crème anglaise is used in a variety ways in French desserts.
There are so many other French sauces recipes available and hopefully, I can all add them in this list later.
Fluting knife refers to a garnishing tool which should be used to make V-cuts in melons and bell peppers