The understanding of thickening and cooking of starchy foods.
Gelatinisation is key to learning when making sauces. The application of gelatinisation covers many dishes and cuisines.
It is worthwhile learning how to make a home-made white sauce based on a roux. I roux is simply the french derived word for a mixture of melted butter and white flour. It is the roux that thickens the milk. What happens is amazing and very useful.
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