A marinade is made from vinegar, wine and onion. The German Sauerbraten dish is traditionally based around marinated and braised short-ribs. Classic Gourmet Cooking Examples Sauerbraten What was once days or hours standing over stockpots, reducing ingredients to the smallest molecules of flavor, no longer needs to take hours of one’s time. Fortunately, home chefs do not have to prepare these stocks and sauces from the animal bones themselves in modern kitchens. The Wagyu beef would be served with a delicious sauce, drizzled just so, with a wealth of flavor in each bite. This beef must then be prepared in such a way worthy of a chef instead of a line cook and then presented with flourish. To be gourmet is to have a combination of a special or rare ingredient, to have it prepared to the utmost culinary standards, and to be presented on the plate in a beautiful offering to the diner.Ī gourmet meal in the United States would not be prepared from ground Angus beef, for example, but perhaps from the finest Wagyu beef imported from Japan. These stocks, used as the base of nearly every gourmet sauce, are at the core of what elevates a common meal to gourmet status. The marrow in the bones create a richness of flavor with which a boneless bouillon simply cannot compete. Stock is a broth made with the bones of an animal as well as the traditional herbs and vegetables that are used to make a bouillon or broth. No sauce or dish could be made gourmet with a poorly flavored stock. The French Chef Master August Escoffier believed that the stock used to flavor sauces and glazes was the cornerstone of gourmet food preparation. Ten years ago, quinoa was considered a gourmet food in North America, and home chefs all over the country relished the opportunity to prepare it for their guests. Grains like quinoa, for example – common in South Africa – have begun to grace dinner plates all over the United States and Canada. Ingredients that are rare or hard to cultivate on one continent, thus considered gourmet, can be common on another. Gourmet food is any food of high quality and/or rarity, crafted to deliver exquisite taste and presented in a pleasing fashion. There are external factors that influence whether a dish is gourmet. There is not an exact gourmet food definition. Home chefs are realizing that the barriers between them and gourmet cooked home meals are minimal. Gourmet food is more accessible than ever. Ingredients that were once extremely rare in certain regions of the globe are now commonplace. Gourmet cooking is more and more accessible to home chefs with the advent of refrigeration and expansion of global commerce. It is no wonder that in today’s global tasting market we are obsessed with flavor. In the 18th century, wine merchants would require the gourmont to have a refined palette and be able to detect high-quality, delicious wines using only their senses. The word gourmet descends from the French word “gourmont” – meaning wine-taster or broker. The presentation of the food is to be as pleasing to the eye as it is to the taste buds. To appreciate the scent as it rises from the fork and wafts into the senses, to delight in the temperature and texture of the morsel as it first brushes your tongue.

Sauerbraten definition