Perhaps you have already read the verb "singer" in a cookbook.

If this is the case, be aware that this is by no means an imitation, but indeed a technique for successful sauces, as Laurent Mariotte and his chroniclers explain in "La Table des bons vivant" . 

Now is the time to start school, and to revise definitions.

In cooking, many terms seem enigmatic and even sometimes can be misleading.

This is the case, for example, with the verb "singer" which in no way means to imitate, as Laurent Mariotte and his chroniclers explain in

La Table des bons vivant

>> Find all of Laurent Mariotte's shows in podcast and replay here 

Give the sauce its consistency

Singer, this simply means adding flour when preparing a recipe such as beef bourguignon, for example.

It looks like roux, a mixture of flour and fat returned over medium heat: we brown the meat, then we sprinkle it with flour, and we continue to cook it because this flour must be cooked a little. in the fat.

This is what will allow, when we put the liquid, to bind the sauce, to thicken.

In other words, this is what will give the sauce its consistency. 

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Where does this term come from?

From the history of cooking.

In the past, sauces were often colored with caramel.

So, the cooks, they called it "monkey juice".

An abandoned expression, while the term "singer" stuck.