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Discussion in 'Food & Cooking' started by the bleu2015, Nov 3, 2013.
Need to find restaurants that still uses mother sauces.
Need to do some grocery shopping and pick up the kids from school.
I'm going to mow the lawn before it starts raining.
Hmmmm.....seems we have heard this one before....We don't do homework.
In which cuisine?
Go to a local diner and get some biscuits and gravy. That's one of them.
Go to any good restaurant and ask any head chef. Before he was hired he most certainly had to make a basic hollandaise sauce, right after he had to brunoise an onion. That's the way it is in all good places.
so, what mother sauces are you looking for? and why are you looking for a restaurant that still does them. why a restaurant per se? I am intrigued.
especially since you are a culinary student, and this is your first post. hmmm.
Need to make some brownies
Need to spend more time with my family.
I need to clean up my kitchen mess and figure out some dessert.
Chefbuba SAID why......homework.
I'ma start charging a buck a letter, and that's a bargain! /img/vbsmilies/smilies/tongue.gif
I personally am always willing to listen to the WHY if someone asks questions like this.
If the starter of this topic is honest then he just deserves an answer ......and not mentioning the kind above, here.
If he's looking for us to do his homework we all are smart enough to handle it.
I mean, even in the country where most of you live, USA, are restaurants that still do mother sauces and easy enough to find.
Iceman did give an answer to that.
If this student wants to know WHAT the mother sauces are, that info is widely available on the web, in books, etc.
SO was wondering why this student was thinking......
Isn't it sexist to call them mother sauces? Are there any father sauces? Don't we, men, deserve a father sauce, eh?
To me a perfect example of a Father sauce (especially being from the South originally) would have be barbeque sauce. From it I can make mango barbeque, root beer barbeque, Thai cowboy curry barbeque,... the list goes on. Yeah put Dad out back with a beer in one hand and tongs in the other. Danger straight ahead!
I didn't see a question being asked.
Another example of a Father Sauce is Ketchup. From it you can make Catsup.
Most French resturants
No disrespect intended to your inquiry Soesje, I'm totally cool with your all yer posts.
First, like mentioned above, I didn't see a question posed.
Second, many of us in here have become a bit jaded on some of these type posts, as often
they're just school assignments intended to be researched by the student.
But some CS'es have come to see CT as some kind of quickie cheat code.
If a legitimate question, it just could've been worded more clearly that's all.
Ordo, I would consider, as ChefLayne declared, Father sauces to be BBQ, as well as other "common"
sauces we all take for granted, like Ketchup, Hot Sauce, Steak Sauce, Teriyaki Sauce etc.
Now, there is a third category....Step-Mother Sauces. These would include any of the sauces that I'VE
created (the ones that worked) such as my Goldie Sherry Cream sauce, or my Heavenly Hollandaise Sauce.. /img/vbsmilies/smilies/tongue.gif
How about a red headed step child sauce????