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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
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Dextrinizatin and Gelatinization in Sauce Making
Hello, I hope someone can answer some questions I have had regarding the technical details of roux and white sauces made from them. Before writing, I have consulted a lot of books including Culinary Institute of American and Cordon Bleu books. 1. Regarding the dextrinization of the flour... -
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Starchy Cream Sauce
Hi all, I need some help with a cream sauce I made for broccoli. It is a roux / bechamel type, flour, butter and milk. the problem is it was starchy. Actually I have never been lucky with bechamels.... I think it would help if someone could help me understant what removes the starchy taste...