Simmering Sauce

The kitchen air fills with the sweet fragrance of a specially prepared sauce. Secret ingredients simmer in a bubbling mass of steam and heat, and additives known only to the smugly smiling chef that prepared it quickly congeal into something amazing and new. Your mouth waters like a melting iceberg caught in the rays of an ever-present sun, inescapable and all consuming. In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world. Salsas ("sauces" in Spanish) are a crucial part of many Latino cuisines in the Americas and Europe. Typical ingredients include tomato, onion, and spices; thicker sauces often contain avocado. Mexican cuisine uses a sauce based on chocolate and chillies known as mole. Sauces in French cuisine date back to the Middle Ages. There were hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine. This sound uses the following file from Freesound: http://www.freesound.org/samplesViewSingle.php?id=124584