Sauce is Key
Deliciousness is a state of pleasure feeling when eating food.
To achieve deliciousness, the eating-chewing process is also a very important part, this is the initial engagement the food and taste buds interacting with each other to initiate your sensors.
To optimise this chewing sensation, the food needs moisture or else the mouth chewing food experience will be similar to a tumble dryer, which is not so pleasant when eating and chewing.
let's give you a sample, when eating a 250g steak, a small piece of 20g steak takes 50 chew repetitions to break down and swallow, with 12 small pieces of the steak meat to chew and swallow the total is 480 chews to eat a whole steak.
The sauce plays a pretty important role when eating a whole steak for the moisture of the 600 chews, in most cases the sauce also adds another flavour to elevate and optimise the steak to another height for more pleasure and deliciousness, without the sauce this high level of deliciousness is pretty hard to achieve.
Most people who buys steaks from supermarket and eat without a sauce is really not a delicious meal.
From this portal, your every dish can come with a sauce to complement and elevate the dish to a better height of deliciousness, there are 2 main category of hot or cold sauces, hot is mostly for savoury meat meals, cold is mostly for salads and sandwiches.
The Hot Sauces
- Brown sauces, Supreme Beef-Glaze is made from a bone stock or our very own Mary Sauce is made from onions, brown sauces are hot sauces, it goes well with roast meats, steaks, generally red meats, pork, chicken and duck dishes.
- Red sauces, like tomato sauce are generally made from tomatoes, other red sauces can be made from bell peppers/capsicums or red chillies, red sauces can be eaten hot or cold, depending on the dish.
The Cold Sauces
- White sauces, are generally cold emulsion-style sauces like mayonnaise for salads and sandwiches. Supreme white sauces are original innovations made from tofu and yogurt for lesser oil and calorie intake.
- Green sauces are made from herbs or leafy greens like arugula or spinach goes well with salads and white meat seafood type of dishes.
Supreme Asian Cookery Sauces
In our Asian Cookery, in general many dishes will be evolved with a sauce such as Soy Sauce, Fish Sauce, or Oyster Sauce which can be easily bought in local supermarkets, in many Asian dishes, recipe oftern start with an aromatic root vegetable or paste as a base, and then use soy or fish sauce for seasoning instead of salt.
In Supreme’s Western recipes, we often also use sauces for seasoning instead of salt, like Worcestershire sauce and soy sauce does go with some Western dishes.
Soy, Fish and Oyster sauce is the common flavour profiles of Asian cuisine they all contain food glutamate.
Using flavour sauces for seasoning instead of salt, creates more depth and glutamate into dish, glutamate is also umami, a savoury delicious note or sense of glow to the dish.
A great cook can make dishes that present depth of flavours and glow, expressing food's deliciousness.