SC - Scottish/british food terms
Decker, Terry D.
TerryD at Health.State.OK.US
Tue Dec 29 07:13:37 PST 1998
> Gave a friend a book on Scottish cooking, and he has a couple of questions
> on terms used. Anybody know what "single cream" or "brown sauce" refers
> to,
> specificly?
>
>
> Phlip
>
Single cream is cream containing 18% fat. If you want to check out other
British dairy product terms try:
http://www.milk.co.uk/creamtypes.html
The European brown sauce I am familiar with starts by sauteing vegetables in
butter until the butter starts to brown then adding flour to make a lightly
browned roux. For basic brown sauce, the pan is deglazed with a little red
wine. Brown stock (beef or veal) is added. Add a herb bouquet of bay leaf,
parsley, thyme and peppercorns wrapped in cheesecloth. Simmer for about 15
minutes. Strain and reserve.
Bear
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