Label
All
0
Clear all filters

Starches

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About
Starches derived from roots and grains are among the oldest and most versatile thickeners for sauces. They are inexpensive and efficient in small amounts, so they can be used without imparting a flavor of their own.
Starch thickens sauces because its large molecules (made up of bush-like rows of sugar molecules) unravel in the liquid medium and bond into larger groupings with the water molecules. The efficiency of a particular starch as a thickener depends on the shape and size of its molecules and how they disperse in the liquid medium.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title