Binding (cooking)

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Setting of a gravy , here when boiling after adding flour , butter and cream to the roast set previously extinguished with wine

Under binding , bonding , peeling or alloying the thickening of liquids such as cooking is soups , and sauces understood to provide a creamier consistency of the thus obtained alloy to achieve. This can be achieved on the one hand with ingredients that bind water, on the other hand with ingredients that emulsify fat and water .

Types of Bonding

Clear soups are usually bound with flour (mostly wheat flour , occasionally also corn starch or potato starch ) while they are cooking. The starch is mixed with a little cold liquid and then mixed with the food. The binding only sets in after a short boil.

Sauces are usually thickened by adding starch (mostly potato starch or flour ) or egg white, often in conjunction with a fat (margarine, butter, cheese, peanut butter, etc.).

If egg yolk and cream (alternatively milk or white wine ) are used to bind , one speaks of a liaison (also alloy). Even if it is not strictly an alloy, bonding with a liaison is called alloying. Different recipes are used depending on the food to be bound. For a velvet soup, for example, you use an egg yolk (approx. 50 g) and 100 ml of cream, for sauces and purees approx. 2–4 egg yolks and 50 to 200 ml of cream.

Sauce binders as ready-made products usually contain specially granulated starch that can be added to the boiling liquid without clumping. If the egg - usually only the yolk - is used to set it, it is said that the mass is peeled off to make a rose . Ideally, it is heated to 65 ° C in order to maximize the binding by denaturing only one protein group, and not above 85 ° C, as otherwise it completely coagulates and all proteins contained in it clump together.

Other binders ( thickeners ) are:

literature

  • Michael Koch (author), Edelgard Prinz-Korte (editor): Creative cuisine from the oven. Cook like the pros. 1st edition. Zabert Sandmann, Munich 2007, ISBN 978-3-89883-182-6 , p. 226 ( limited preview in Google Book Search ).

Web links

Individual evidence

  1. ↑ Frank Brandes, Hermann Grüner, Conrad Krödel, Reinhold Metz, Marco Voll, Thomas Wolffgang: The young cook / The young cook . Ed .: Pfanneberg. 2015.