too many times their size. Acids inhibit gelatinization. Do not add acids until the sauce is fully gelatinized. Starch granules must be separated before heating into liquid Lumps occur because the outside of the starch molecule quickly gelatinizes into a coating that prevents the liquid from reaching starch inside. Starch granules are separated by: Mixing with fat Roux, beurre manie Mixing with cold liquid Cornstarch slurry. hod 1 – adding liquid to roux Add fat to sauce pan, heat through. Add starch to fat, stir to make a paste. Cook until white and bubbly, with a nutty smell Pour cold liquid to roux in three stages, beating to prevent lumps Bring liquid to boil, reduce to simmer, continue to beat well. Liquid won’t thicken fully until it reaches boil. Simmer, stirring occasionally, to desired thickness. Cover and keep warm, or cool for future use. Cover with melted butter to prevent skin. Jamell You're enrolled 0 % Responsible Jamell Last Update 07/06/2022 Members 1 Course Reviews wine,bones.vegs. Add Tag Chicken Stock, Béchamel, Wine Sauce, and Mayonnaise. Basic Bone Stock. (empty)
