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. Some recipes say to cook the roux, others cook the white sauce. And another question I have is how the starch can thicken but not provide starch flavor (if its there to thicken, won't it be there to give starch flavor?) once its cooked correctly?
Kind regards,
Meryl
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. Some recipes say to cook the roux, others cook the white sauce. And another question I have is how the starch can thicken but not provide starch flavor (if its there to thicken, won't it be there to give starch flavor?) once its cooked correctly?
Kind regards,
Meryl