Transcript Chapter10

Chapter 10
Condiments, Crackers and
Pickles
Chapter 10 Objectives
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Identify condiments such as mustard, ketchup,
chutney, relish, and compote
Understand the process of making flavored oils and
vinegars
Explain the role of pickles
Describe the process of making chips and crisps
Condiments
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Condiments are assertive, sauce-like creations,
typically served on the side and added at the diner’s
discretion
Condiments can also be used as dips and spreads to
add extra flavor
Mustard
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Typically served with meats, cheese, and poultry
Used as an emulsifier in vinaigrettes
American-style mustard is made from white
mustard seeds and gets its distinctive yellow color
from turmeric
European mustards are made from brown mustard
seeds and can be grainy or smooth
Ketchup
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Slightly sweet, vinegar-y flavor and thick
consistency
Origins are unknown but can be traced to:
 France in the 17th century
 The British
 East Asia
Chutneys
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Sweet-and-sour condiments
Usually fruit-based
Generally highly spiced
Favored in Indian cuisine
Can be cooked or raw
Relish
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Served cold to act as a foil to hot or spicy foods
May be as simple as a mound of sliced cucumbers
or radishes
May be as complex as a curried onion relish, cooked
in a pickle or brine, highly seasoned, and garnished
with dried fruits
Compote
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Compotes are often made by cooking fruits in
syrup
Savory compotes can be used to accompany
galantines or pâtés in much the same way that a
chutney is used
Flavored Oils and Vinegars
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Good-quality oils and vinegars can be infused with:
 Spices
 Aromatics
 Herbs
 Fruits or vegetables
Flavored Oils and Vinegars
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Methods:
1. Warm infusion
2. Steeping
3. Purées
4. Cold Fusion
Pickles
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Pickles encompass any food that has been brined
The brine often contains vinegar, though a salt
brine can also be used
Pickles are a traditional condiment in India and
Southeast Asia where oil is used as the pickling
agent
Chips and Crisps
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Crackers and other breads may be eaten alone or as
a support item that adds flavor and a textural
counterpoint
Uses:
 With dips
 With spreads
 With salads
 With appetizers
 Add crunch to a plate
Fried and Baked Chips
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Vegetables that can be
sliced thin and fried
until crisp:
 Potatoes
 Sweet potatoes
 Artichokes
 Beets
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Items that can be sliced
thin and baked until
dry and crisp:
 Pears
 Apples
 Bananas
 Other fruit
Crackers
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Can be produced in a number of ways
Icebox-style crackers: A savory dough is
prepared, rolled into a log, chilled, and then sliced
and baked
Other crackers are made from a batter that is baked
Cracker garnishes:
 Sesame seeds
 Poppy seeds
 Coarse sea salt
 Spice blends