What is a Coulis?

[abefroman]

What is a Coulis? How is it traditionally made? Is it mostly for desert? What are some variations you can do for non desert foods?

[beefcheeks]

It's a puree of either fruit or vegetable. Usually colorful in appearance and often used as a sauce with other base sauces to create color and texture contrasts.

[Pete]

This definition comes from "The Chef's Companion" by Elizabeth Reily.

Coulis (french) "An old culinary term of some confusion; originally the strained juices from cooked meat, then a puree of chickne, game, or fish; now it usually means a bisque or thick sauce or puree, such as tomato."

Today it often refers to a thin puree (or thick sauce) of either vegetables or fruit.

[nowIamone]

Abe, I've been watching your questions in the last few threads; You need a to own a **** good cook book. Even a few old issues of Bon Appetit; Food & Wine or Gourmet Magazine.

[Pete]

NowIamone, we welcome all questions here. Many of us are more than willing to share our experience and knowledge to help others, both professional and homecooks.

[Nicko]

NowIamone, I don't think your last reply was constructive at all. ChefTalk tries to provide a safe and comfortable atmosphere where people who have questions can ask now matter how simple or complex.

[abefroman]

Originally Posted by nowIamone

Abe, I've been watching your questions in the last few threads; You need a to own a **** good cook book. Even a few old issues of Bon Appetit; Food & Wine or Gourmet Magazine.

I own many cook books thank you. None of them mention Coulis or how to make it, hense my post here.

[nowIamone]

Whoa.............. down boys! Actualy meant that to help, it must have read a little sarcastic to all of you! That word that came out in astericks was the spelling equal of dam; and there are all kinds of cook books, but there are really darn good ones also that cover a multitude of excerises. Same with magazines, Food & Wine, etc. is a better recipe, cooking resource than Woman's Day or Good Housekeeping.

[Nicko]

No problem, we just like to keep a friendly atmosphere around here and we tend to err on the cautious side. Thanks for posting a reply and appreciate the help given.

[Cheech]

To give you some examples that I have used in my restaurant, we had a duck breast for a while served with an apricot coulis, and we have a pesto crusted salmon with a roasted yellow pepper coulis. Both coulis were very tasty and light on the pallet.

[abefroman]

Originally Posted by Cheech

To give you some examples that I have used in my restaurant, we had a duck breast for a while served with an apricot coulis, and we have a pesto crusted salmon with a roasted yellow pepper coulis. Both coulis were very tasty and light on the pallet.

You just mix apricot and yellow pepper with cream?

[chefrjl]

Apricots, asparagus, tomato, beets, whatever you want to use. Try this, and this is good mental application for future use. Cook, puree, strain, reheat, thicken if needed, chill. Use your cooking liquid as thinner, strain twice, always reduce to thicken if time allows. finished product should be velvety, bold in flavor, and preferably not soupy. But honestly, and probably some of you will disagree, it should be absolutely free of sediment.

[Pete]

Chefrjl, you need to be careful about reducing to thicken, especially after adding certain veggies, as reducing can dull the color. Example, I would never continue to reduce an asparagus coulis after blending as the color can very easily go from vibrant green to olive drab.

[pgram]

Originally Posted by Pete

Chefrjl, you need to be careful about reducing to thicken, especially after adding certain veggies, as reducing can dull the color. Example, I would never continue to reduce an asparagus coulis after blending as the color can very easily go from vibrant green to olive drab.

Use one capsule of ground up ascorbic acid (vitamin C) and it will perserve the color of green vegetables like asparagus, spinach, basil pesto, etc.

[chefrjl]

Pgram. I was getting ready to say the same thing when I read your post. my tragic downfall, I assume people already know some of these things. Sorry ya'll, i forgot to add it before.