Definition of Cream and its Importance in Gastronomy
Creams, a fundamental element in gastronomy, are characterized by their soft, creamy and velvety texture, without lumps or granules. Its importance lies in its versatility and ability to highlight the flavors of the main ingredients, providing a unique culinary experience.
Origin and Binding Elements in Creams
The key to the texture of a cream lies in the element of binding, which refers to the union, interlocking or linking of one thing with another. In gastronomy, binding elements, such as roux, rice, legumes or bread, are essential to achieve the desired consistency in creams.
Differences between Cream and Sauce
Although the texture of the cream and the sauce may be similar, the main difference lies in the strength of flavor. While sauces are designed to concentrate flavors and accompany preparations, creams are dishes in themselves, designed to be eaten as a main dish.
Preparation of Creams and Soups
The preparation of creams and soups requires the careful selection of ingredients, consideration of the final texture and flavor, as well as the appropriate use of garnishes to enhance the presentation and flavor. In addition, binding techniques, such as roux, and the importance of stocks and fumets in cooking must be taken into account.
Creams and Soups Featured in Gastronomy
Some of the most notable creams and soups in gastronomy include Parmentiere Cream, Vichyssoise Cream, Bisqué d’Écrevisse, Saint-Germain Cream, Minestrone and Consomé, each with its own history, ingredients and preparation techniques. that make them unique.
Importance of Soups in Cooking
Soups, from the classic ones to the most modern ones like Ramen, are a fundamental element in the kitchen. Their versatility, the variety of ingredients and preparation techniques, as well as their ability to satisfy the palate, make them an essential dish on the table.
