That’s why the ability to make a good roux is important. Starch molecules must be separated with the introduction of fat. You cannot combine flour and liquid because starch molecules will gelatinize on the outside of a group of them stuck together. However, it’s the PROCESS that’s most important in making a basic white sauce. It’s the best way to make a high quality sauce quickly. This process turns milk or any other liquid into a thickened sauce that will stick to food. At 150F (65C), starches absorb liquids and swell. The science behind thickening liquids with a flour and fat mixture is called Gelatinization of Starches. I don’t measure the roux, I don’t measure the milk, but I DO watch closely for the changes in my sauce. This is a No-Recipe method to making all great sauces that start with roux. Then, milk is added to the hot roux in small increments to observe the thickening power of the roux. It’s most simply defined as milk thickened with roux.īasic White Sauce calls for equal amounts of butter and flour to create a roux. If you can make a Bechamel sauce, you can make ANY and EVERY homemade sauce like the pros.īechamel sauce is one of the 5 Mother Sauces I teach in culinary college, but it’s not difficult nor complicated, and anyone can master the few simple steps. Their question often begins with, “the recipe said to ……”īefore anyone else spends their valuable time looking for a cheese sauce recipe or an Alfredo sauce recipe and trying to follow confusing instructions, I’d like to make it simple for you by demonstrating what professional chefs know. Home cooks often want to know how to make a cheese sauce for Macaroni and Cheese or an Alfredo Sauce for pasta. One of the queries I get most often is about making white sauces. I know how frustrating trying to follow someone else’s written directions can be, that’s why I often say “ Recipes Don’t Work“! I have a compassion for people that send me their cooking challenges like they were trying to assemble a piece of Scandinavian furniture from the box. Most people are not taught HOW food cooks, they’re just told to follow a set of written instructions. There’s never a stupid question and I never blame the questioner for asking.
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