I generally deglaze my cooking sediment and reduce, then to thicken add some butter BUT when I add a little flour, it ends up blotching the flour and needs sifting which pisses me off.
What's your secret to a good sauce be it white meat or red?
I generally deglaze my cooking sediment and reduce, then to thicken add some butter BUT when I add a little flour, it ends up blotching the flour and needs sifting which pisses me off.
What's your secret to a good sauce be it white meat or red?
"An evil exists that threatens every man, woman, and child of this great nation. We must take steps to ensure our domestic security and protect our homeland." - Adolf Hitler, 1933
Are you putting flour straight into your sauce? If your going to add flour whisk it up in a little water to a paste / dissolve it before adding to your sauce then whisk that into your sauce
is that sauce in your avatar prezzy
I allways use cornflour to thicken sauce's, gravy and casarols. mix cornflour with Cold water, before adding.
Having thought about it I usually use flour when making a roux as a base for a sauce not to actually thicken summat up. As marksup says cornflower mixed into water or I also use arrowroot which does an excellent job for me.
Sieve the cornflour slowly while mixing.
Then again my bird eats loads of my man sauce and she is thick as fook so perhaps that is the way forward.
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