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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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I hate metric system.
Oh that ... American system Trust me, The metric system is easier. All scientists including American scientists know that. America has doggged its feet for decades trying to convert. America is still failing even its young students (not yet currupted by that US system) into understanding...- ChefMeryl
- Post #39
- Forum: Terms & Techniques
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Starchy Cream Sauce
I guess it would help if I knew what was causing the starch flavor. I just assumed it was the starch in the flour but is it something else like proteins or something else? Meryl -
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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...