About this episode
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with a quick discussion on purees, bread crumbs, and food grade gums like Ultra Tex 3 and Xanthan Gum. In the main technique segment, we go over Escoffier's classic recipe for Sauce Tomat, and then cover some modern variations.
Have a question or comment?
Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
Get every episode summarized
Each time Stella Culinary School publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
More from Stella Culinary School
SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
Stella Culinary School
SCS 074 | Hydrocolloids - A Practical Approach
Stella Culinary School
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing...
Stella Culinary School
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
Stella Culinary School