Assemble
Under mounting ( double. Monter 'rise) refers to the Serving of sauces and soups or purées with the whisk . Usually whipped cream or cold butter is also used. This should make the food creamy, light and airy. The assembly creates a fat-in-water emulsion .
When whipping cold or frozen butter flakes , these are stirred into the sauce or soup. To avoid coagulation, the soup must no longer boil. The whipping of egg whites into egg whites is also known as assembling .
The assembly takes place immediately before serving, as there is a risk that the components will separate again after a short time. Also, a sauce that is bound in this way must not be reheated, otherwise the emulsion will “break” and separate again.
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 ).