What is binding in the kitchen

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A binding is a process used in the kitchen to bind a food preparation (thicken it, give it consistency), either by means of the incorporation of ingredients or by reduction by cooking.

Which bonds are used in cooking?

The liaisons based on coral, blood, cream or even gingerbread as for the Flemish carbonades, are among the many possible liaisons. In modern cooking, cold starches, algae, pectins or arrowroot are now used.

Why egg yolk in sauce?

The perfect binder, the egg yolk brings consistency and consistency to a preparation, but also color and taste. Much like butter, it enriches flavors and textures, whether cooked, emulsified, hard or runny.

What is hot binding?

Hot link definition

The hot connection concerns all hot products delivered whose temperature is maintained at more than 63°C. Thus, from the end of production, during storage and delivery, until service, the temperature is > 63°C.

What are the differences between cold bond and hot bond?

The origin of the difference between the hot connection and the positive cold connection is multiple: The cold connection requires a drop, then a rapid rise in temperature. These steps consume additional energy compared to the hot link.

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How to link a dish?

Another classic for binding sauces is the roux. For this, you need to melt a little butter and add enough flour to it to obtain a thick mass. You then have to add liquid to this mixture of butter and flour. You can also let the roux cool and not mix it into the sauce until later.

How to Singer in the kitchen?

Singer is to powder elements with flour that have been browned in a fatty substance before adding a clear wetting liquid (wine, broth, water). The flour should cook for a few minutes before adding liquid. This operation allows the preparation of a linked cooking sauce.

How to bind the sauce of a stew?

To bind the sauces, that is to say to give the sauces the viscosity he wishes, the saucier uses proteins which he causes to coagulate (egg, as in béarnaise, or blood, in civet sauces), or it disperses liquid fat in order to make emulsions (wine sauces whipped in …

What is the egg yolk?

The egg yolk is the central part of the egg. As if suspended in the center of the egg, it is actually held together by discrete filaments called chalazae.

What is the role of the egg yolk?

Egg yolk is an excellent source of protein. These contain all the essential amino acids (which cannot be synthesized by the body) including lysine and methionine. The egg also contains many vitamins: vitamin A, D and E as well as B vitamins (B2, B5, B9 or folate, B12).

Why avoid egg yolk?

A very affordable source of high quality animal protein, an egg contains all of the essential amino acids and concentrates around ten essential vitamins and minerals. But yolk is regularly blamed for skyrocketing cholesterol levels and cardiovascular health risks.

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