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help with technique name...

post #1 of 5
Thread Starter 

What is the name of the technique that combines sugar stock vinegar and fruit to make a sauce or glaze. Thinking... a l'Orange. 

 

Thanks

post #2 of 5
Gastrique I think.
post #3 of 5

Phatch is right  in essence it is a  basic sweet and sour sauce

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 5
Thread Starter 

Gastrique, that's it thank you. Chef talks quickly, I new how to make  a l'Orange sauce, he had me make one with pine apple for a shrimp taco it was awsome. 

 

Again thank you. 

post #5 of 5

There are different kinds of orange sauce. One for poultry and meat , one for dessrts,

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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