Tip/ guidance to the young chef – Sauce’s Texture “Nape”

Young chefs have definitely heard of the concept of “nape,” but the matter is not always clear—the word’s origin and loose translation is to wrap or cover.

In a classic kitchen, a sauce that has a good texture is usually described as—nape.

How to check:

Simply dip a spoon into the sauce and if the sauce wraps or covers the back of the spoon well, it is at its ideal texture.

Of course, anyone can set for his/her own favorite consistency, either thicker or thinner.

But at least at the start of your journey, strive for “nape.”

img_4731

here are some photos of classic approach that will show you a sauces that “seats” well on the plate – they were all cooked to a “nape” consistence.

IMG_4001 IMG_4122 IMG_4138 IMG_5292 IMG_5529 IMG_5547 IMG_5711 IMG_5825 IMG_5839 IMG_5950

Thanks for reading,

Michael

About chefmichaelkatz

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר בימים אלו נשלמת הקמת בית הספר שלי לבישול על של "אטיליו" www.attilio.com
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