Thickening and Stock for Casseroles
Casseroles are both simple and versatile; making them some of the
greatest dishes for you to make at home. While there are endless
variations on this dish, most contain these basic ingredients: meat,
vegetables, herbs, seasoning, and stock. They usually also contain a
thickening agent, to make the dish a casserole as opposed to a soup or
stew. The thickness of the casserole is decided by the chef to suit
personal tastes.
One way to create a thicker casserole is to use beurre manie. This is
a blend of butter and flour mixed and kneaded together. Generally, this
mixture is made from 2 parts butter and 1 part flour in whatever
quantity is necessary. This pasty substance should be added in small
chunks to the casserole and well stirred. Beurre manie creates a clean,
glossy sauce without affecting the casserole’s rich flavor. Plus, this
method works well with broth options, which generally include chicken,
beef, or fish stock made fresh or from bouillon cubes. However, if using
bouillon, remember that the casserole may be saltier.
You can also thicken casseroles with roux. Roux is made by combining
flour with melted butter in a saucepan. There are three kinds of roux
used in most dishes. The first is “white roux.” White roux is more
popular in dishes made with veal, poultry, and fish. Then there is
“blond roux,” which, like whit roux, can be used with chicken and fish.
Finally, red meat dishes prefer “brown roux.” The difference between
these three kinds of roux is the amount of time the flour is cooked. The
longer it fries in the fat, the darker its color will become.
Sometimes in a casserole recipe, you may see terms you are unfamiliar
with. One of these is “baste”, which means to spoon fat or liquid over
food. This helps lock in moisture. You may also be asked to “marinade”
your protein choice prior to cooking. These helps seal in flavors and
tenderize meat products. Generally, a marinade is made with wine,
vinegar, and/or citrus juice. Then there is the term “blanche”, this is
generally used with reference to vegetables. To blanch a food, quickly
alternate between boiling and cold water to whiten the food. You can
also “sweat” vegetables, as well as meat, by cooking it in a small
amount of fat (like butter or oil) without actually browning. In
contrast, to “sauté” this instruction requires higher heat and should
brown the ingredients to a golden color. |
