AsketCuisine · BasicsOsnove

Before the recipe,
the basics.Pre recepta,
osnove.

Knife cuts, stocks, sauces, soups, emulsions, bases, sweet basics, doughs, brines and temperatures, as Escoffier wrote them and as they are made today. Choose a chapter.Rezovi nožem, temeljci, sosovi, supe, emulzije, podloge, slatke osnove, testa, salamure i temperature, onako kako ih je zapisao Eskofije i kako se rade danas. Izaberi poglavlje.

24knife cutsreza
37basicsosnova
31from Escoffier's originalspo Eskofijeovim originalima
10chapterspoglavlja
01The knifeNož24 knife cuts24 rezaJulienne · fine julienne · allumette (matchstick) · batonnet and 20 moreJulienne · fina julienne · allumette (šibice) · batonnet i još 20OpenOtvori →02StocksTemeljci5 basics5 osnovaWhite stock · brown stock · fish stock · vegetable stock · meat glazeBeli temeljac · smeđi temeljac · riblji fumet · povrtni temeljac · glasOpenOtvori →03Roux and saucesZaprška i sosovi8 basics8 osnovaRoux · béchamel · velouté · espagnole and 4 moreZaprška · bešamel · velute · španjol i još 4OpenOtvori →04SoupsSupe4 basics4 osnoveBeef broth · consommé · purée soup · velouté and cream soupsGoveđa supa · konsome · pire čorba · velute i krem čorbaOpenOtvori →05EmulsionsEmulzije3 basics3 osnoveMayonnaise · vinaigrette · beurre blancMajonez · vinegret · beurre blancOpenOtvori →06BasesPodloge4 basics4 osnoveMashed potatoes · rice pilaf · risotto · polentaPire krompir · pilav · rižoto · palentaOpenOtvori →07Sweet basicsSlatke osnove4 basics4 osnoveCustard sauce · pastry cream · whipped cream · sugar: syrup and caramelKrem anglez · poslastičarski krem · šlag · šećer: sirup i karamelOpenOtvori →08DoughsTesta4 basics4 osnoveShort paste · sweet paste · puff paste · choux pastePrhko testo · slatko prhko testo · lisnato testo · testo za eklerOpenOtvori →09Brines and marinadesSalamure i marinade3 basics3 osnoveBrine and dry salting · marinades · court-bouillonSalamura i suvo soljenje · marinade · kurbujonOpenOtvori →10TemperaturesTemperature2 basics2 osnoveMeat and poultry · fish and shellfishMeso i živina · riba i plodovi moraOpenOtvori →
How to read a basicKako se čita osnova
  • OriginalOriginalEscoffier's formula with his quantities, translated, with metric beside them.Eskofijeova formula sa njegovim količinama, prevedena, uz metričke mere.
  • Per unitPo jediniciThe same recipe scaled to one litre, one kilo, one yolk or 100 g of rice, with a bar of what it is made of.Isti recept preračunat na litar, kilogram, jedno žumance ili 100 g pirinča, sa trakom od čega je napravljen.
  • TodayDanasWhat professional kitchens do differently now.Šta profesionalne kuhinje danas rade drugačije.
  • Asket versionAsket verzijaHow it goes into our pantry: one recipe, one number, no salt and no acid.Kako ide u našu ostavu: jedan recept, jedan broj, bez soli i bez kiseline.
  • When reality does not followKad stvarnost ne pratiNo bones, no time, too many guests, a split sauce.Nema kostiju, nema vremena, previše gostiju, pukao sos.
  • StorageČuvanjeHow long, how cold, and how fast to cool it.Koliko dugo, na kojoj temperaturi i kako brzo ohladiti.

Escoffier's English edition (1907) uses British measures: 1 lb = 454 g · 1 oz = 28 g · 1 quart = 1.14 l · 1 pint = 0.57 l · 1 tablespoon ≈ 15 ml · 1 bottle ≈ 0.75 l.Eskofijeovo englesko izdanje (1907) koristi britanske mere: 1 lb = 454 g · 1 oz = 28 g · 1 kvart = 1,14 l · 1 pinta = 0,57 l · 1 kašika ≈ 15 ml · 1 boca ≈ 0,75 l.

SourcesIzvori

Where the numbers
come from.Odakle su
brojevi.

Escoffier's text is in the public domain and is translated here. Modern standards are written in our own words, with the source named.Eskofijeov tekst je javno dobro i ovde je preveden. Savremeni standardi su napisani našim rečima, uz naveden izvor.

  • Auguste Escoffier, A Guide to Modern Cookery (London: Heinemann, 1907), the English edition of Le Guide culinaire (1903). Public domain, Project Gutenberg no. 71395.Auguste Escoffier, A Guide to Modern Cookery (London: Heinemann, 1907), englesko izdanje knjige Le Guide culinaire (1903). Javno dobro, Project Gutenberg br. 71395. ↗
  • The Culinary Institute of America, The Professional Chef: standard knife-cut dimensions, as listed in the Wikipedia article "List of culinary knife cuts".The Culinary Institute of America, The Professional Chef: standardne mere rezova, kako ih navodi članak „List of culinary knife cuts“ na Vikipediji. ↗
  • CSSDM (Montréal), handout "Coupes de légumes": French-school cuts in metric.CSSDM (Montreal), materijal „Coupes de légumes“: rezovi francuske škole u metričkim merama. ↗
  • Harold McGee, On Food and Cooking: yolk sauces curdle at 70–77 °C (as cited by WebExhibits).Harold McGee, On Food and Cooking: sosovi od žumanaca se zgrušavaju na 70–77 °C (kako navodi WebExhibits). ↗
  • Rouxbe, Food Safety of Hollandaise: hold at 49–63 °C, no more than 1.5 hours.Rouxbe, Food Safety of Hollandaise: držati na 49–63 °C, najviše 1,5 sat. ↗
  • U.S. FDA Food Code, 3-501.14: cooling cooked food from 57 °C to 21 °C within 2 hours and to 5 °C within a further 4 hours.U.S. FDA Food Code, 3-501.14: hlađenje kuvane hrane sa 57 °C na 21 °C za 2 sata i do 5 °C za još 4 sata. ↗
  • Académie de Bordeaux, hospitality section: technical sheet on emulsified sauces (mayonnaise 1 yolk to 0.25 l oil; vinaigrette 1 l oil to 0.3 l vinegar).Académie de Bordeaux, ugostiteljstvo: tehnička kartica emulgovanih sosova (majonez 1 žumance na 0,25 l ulja; vinegret 1 l ulja na 0,3 l sirćeta). ↗
  • Académie de Versailles, hospitality web TV: technical sheet 19, beurre blanc.Académie de Versailles, ugostiteljstvo: tehnička kartica 19, beurre blanc. ↗
  • The Culinary Pro, Emulsion sauces: beurre blanc held at 50 °C; butter breaks at 71 °C.The Culinary Pro, Emulsion sauces: beurre blanc se drži na 50 °C; puter puca na 71 °C. ↗
  • Wikipedia, Beurre blanc: origin in Nantes, Clémence Lefeuvre.Vikipedija, Beurre blanc: poreklo u Nantu, Klemans Lefevr. ↗
  • Wikipedia, Risotto: method and rice varieties.Vikipedija, Risotto: postupak i sorte pirinča. ↗
  • Rouxbe, Cooking rice: liquid-to-rice ratios (long grain 1 : 1.5; Arborio and Carnaroli 1 : 3 or more).Rouxbe, Cooking rice: odnos tečnosti i pirinča (dugo zrno 1 : 1,5; arborio i karnaroli 1 : 3 ili više). ↗
  • Joe Pastry, Egg yolks: the enzyme problem (amylase, boil about a minute).Joe Pastry, Egg yolks: the enzyme problem (amilaza, ključanje oko minut). ↗
  • Wikipedia, Candy making: sugar stages, after the Exploratorium and Baking911.Vikipedija, Candy making: faze šećera, po Exploratorium i Baking911. ↗
  • Wikipedia, Simple syrup: 1 : 1 and rich 2 : 1.Vikipedija, Simple syrup: 1 : 1 i gust 2 : 1. ↗
  • FoodSafety.gov (USDA): safe minimum internal temperatures.FoodSafety.gov (USDA): bezbedne minimalne temperature jezgra. ↗
  • FDA Food Code, 3-401.11, as adopted in Minnesota rule 4626.0340: cooking temperatures, intact beef steaks, roast time-temperature table.FDA Food Code, 3-401.11, kako ga preuzima pravilnik Minesote 4626.0340: temperature kuvanja, celi goveđi odresci, tablica vremena i temperature za pečenja. ↗
  • Wikipedia, Doneness: core temperatures after Aliza Green, Field Guide to Meat; carryover after McGee.Vikipedija, Doneness: temperature jezgra po Alizi Grin, Field Guide to Meat; dogrevanje po McGeeju. ↗
  • Commission Regulation (EU) No 1276/2011: freezing of fishery products to be eaten raw (−20 °C for 24 h or −35 °C for 15 h).Uredba Komisije (EU) br. 1276/2011: zamrzavanje proizvoda ribarstva koji se jedu sirovi (−20 °C 24 h ili −35 °C 15 h). ↗