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Condiments: Mustard, Ketchup, Chutney, Relish, and More

Learn about the different types of condiments including mustard, ketchup, chutney, relish, and compote. Discover how to make flavored oils and vinegars and the role of pickles. Explore the process of making chips and crisps.

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Condiments: Mustard, Ketchup, Chutney, Relish, and More

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  1. Chapter 10 Condiments, Crackers and Pickles

  2. Chapter 10 Objectives • 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

  3. Condiments • 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.

  4. Mustard • 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.

  5. Ketchup • 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

  6. Chutneys • Sweet-and-sour condiments • Usually fruit-based • Generally highly spiced • Favored in Indian cuisine • Can be cooked or raw

  7. Relish • Served cold to act as a foil for 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

  8. Compote • 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

  9. Flavored Oils and Vinegars • Good-quality oils and vinegars can be infused with: • Spices • Aromatics • Herbs • Fruits or vegetables

  10. Flavored Oils and Vinegars • Methods: • Warm infusion • Steeping • Purées • Cold Fusion

  11. Pickles • 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

  12. Chips and Crisps • 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

  13. Vegetables that can be sliced thin and fried until crisp: Potatoes Sweet potatoes Artichokes Beets Items that can be sliced thin and baked until dry and crisp: Pears Apples Bananas Other fruit Fried and Baked Chips

  14. Crackers • 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

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