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Cooking sauces on the rise2>

Cooking sauce is a versatile culinary element that is used in many cuisines around the world. It is a liquid or semi-liquid preparation that is used to add flavor, moisture and aroma to various dishes. Cooking sauces can have a wide range of consistencies and flavors, from thin and spicy to thick and rich. They are often the centerpiece of a dish and contribute significantly to its character and depth.

The use of cooking sauces spans a wide range of culinary applications. They can serve as a base for braised dishes, where meat, fish or vegetables are slow-cooked in the sauce to absorb flavors and become tender. In quick cooking, cooking sauces are often used to add flavor to stir-fries or sautees. They are also indispensable in the preparation of pasta and rice dishes, where they act as a binding element between the ingredients.

Cooking sauces are made from a variety of ingredients, including stock, wine, cream, tomatoes, herbs, spices and sometimes fruit. The ingredients and their combinations are carefully selected to achieve the desired flavor profiles. While some sauces are rooted in the tradition of certain cuisines, such as Italian marinara or French béchamel, there are endless possibilities for creative and individual sauce creations.

In addition to flavor, cooking sauces also play an important role in the texture of a dish. They can help the ingredients of a dish to stick together and achieve a harmonious consistency. A well-prepared cooking sauce can absorb and unite the ingredients of a dish, creating a balanced and satisfying eating experience. Whether it's a simple, quick sauce for an everyday dish or a complex ragout that takes hours to cook, cooking sauces are an essential part of the culinary craft.