Hi all,
Is the starch flavor from the starch or from something else like
proteins (or something) in the flour?
Meryl
Meryl said:Hi all,
I made my first own broccoli with cream sauce using flour, butter and
milk to make a white sauce but it came out ... too starchy tasting.I tried to understand what happened (thanks to the many good posts
here
Quoted message said:about this) but I have a question. Many posts on RFC say to cook the
flour and butter for a short time "to remove the starch taste" but
some
Quoted message said:others say cook the white sauce for a long time ... "to remove the
starch taste".So I was cureous, what is it that gets rid of the starch taste,
cooking
Quoted message said:the flour or the white sauce? I was cureous too, how does the starch
manage to provide thickness but no starch flavor once its cooked
properly?Kind regards,
Meryl