French · IV The Method
Roux and starch thickening
I
Origin
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II
Description
Using flour, cornstarch, or other starches to give body to sauces, soups, and gravies. A roux (equal parts fat and flour cooked together) is the French approach. A slurry (starch in cold liquid stirred into hot) is the Asian and quick-sauce approach. Both work through starch granules absorbing water and swelling.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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