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Old 02-28-2012, 09:26 PM   #61
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The little bit of starch in the pasta water hardly equates making a roux with equal parts of flour and fat.
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Old 02-28-2012, 09:36 PM   #62
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The little bit of starch in the pasta water hardly equates making a roux with equal parts of flour and fat.
So you're saying it's chemically impossible for the starch in the pasta water to combine with the fat in the butter present in the sauce.
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Old 02-28-2012, 09:48 PM   #63
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No, he's saying the ratio of flour to fat is not the same as a roux.
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Old 02-28-2012, 09:52 PM   #64
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where is lucas when you need him? we have an historically-minded italian chef in this forum who could add a definitive stamp to the traditionalist views expressed here....

wait, did i just jump ship?.... :)
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Old 02-28-2012, 09:54 PM   #65
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So you're saying it's chemically impossible for the starch in the pasta water to combine with the fat in the butter present in the sauce.
No, I'm not saying that at all.

What I'm saying, and what I said is, "The little bit of starch in the pasta water hardly equates making a roux with equal parts of flour and fat."

The splash of pasta water added to the cheese and butter helps to homogenize the components of the sauce and give it a creamy texture.
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Old 02-28-2012, 09:58 PM   #66
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But have you ever had mole sauce?

No, the thought of it makes my stomach turn.
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Old 02-28-2012, 10:02 PM   #67
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No, the thought of it makes my stomach turn.
Because of the chocolate? There are many different moles and most do not have it. But those that do, the chocolate used tastes nothing like chocolate you would eat on its own. If someone put a piece in your mouth and asked you what it was you would have no idea.
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Old 02-28-2012, 10:41 PM   #68
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Because of the chocolate? There are many different moles and most do not have it. But those that do, the chocolate used tastes nothing like chocolate you would eat on its own. If someone put a piece in your mouth and asked you what it was you would have no idea.
perhaps best suited to the mole thread, but people fail to realize that there are hundreds of types if mole.

Guacamole, IS a mole.
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Old 02-28-2012, 10:45 PM   #69
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...Guacamole, IS a mole...
...a molé made with guaca
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Old 02-28-2012, 10:47 PM   #70
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...a molé made with guaca
The word guacamole (avocado sauce) is derived from "guaca" (from “aguacate” or avocado) and the word mole.[22]

http://en.wikipedia.org/wiki/Mole_(sauce)
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