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Thickening sauces
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02-11-2005, 07:17 AM
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appleseed
Tilted
Location: Wisconsin
I was taught by a former chef that all sauces that are thickened with starch need to be cooked for at least 15 minutes after the starch is added in order to get rid of the "raw flour" flavor. Anyone know if that is true?
appleseed
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