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BEST USED FOR

QUALITIES

PROBLEMS

CORRECTIONS

End cuts; odd shaped portions, small pieces.

Large volume production for buffets

Adds greater finesse to previously unusable cuts.

Adds flavour, texture and moisture by the addition of the sauce.

Excellent for large volume.

  1. Sauce to thin
  2. Emincé cooked too much (to tough).
  3. Sauce lacking in taste.
  1. Sauce can be thin because it was inadequately thickened or the emincé was not drained of juices before adding it to the sauce. Add the juices from the sauté of the emincé and finish the sauce before adding the emincé
  2. Emincé can be overcooked if it is added to an unfinished sauce and boiled continuously. Add the emincé after the sauce is finished
  3. To give the sauce an added boost in taste collect the juices in a perforated insert when sautéing the emincé and adding it to the sauce before finishing it.

PROCEDURE

  1. Assemble equipment needed; rondo, full 8" pan, 2" perforated slotted pan, sauté pans
  2. An emincé is done in 2 stages; 1 is the sautéing of the food, 2 is the making of the sauce.
  3. The sauce can be started at the same time as the sautéing of the food as the juices from the emincé will be added in at the end of the reduction for the sauce
  4. When sautéing the emincé do it in small batches to sear the food and not boil it.
  5. Place the emincé after searing it in the perforated 2" pan that sits over the 8" pan to collect its juices.
  6. After finishing, to sauté all of the foods add the juices collected to the sauce and reduce and finish.
  7. At the time to serve the food combine the two and adjust the seasoning and consistency.
  8. Keep in a sufficiently hot steam table.