Thickening Agents

INTRODUCTION

Thickening agents are divided into roux and liaisons.

Roux

There are 2 types of roux:

                         a. Uncooked - Beurre Manie

                         b. Cooked - white, blond and brown.

  1. Beurre Manie is an uncooked roux; a mixture of butter and flour kneaded together and added to boiling liquid to thicken it just prior to serving.
  2. A cooked roux is a combination of fat, oil, butter or margarine and flour cooked together. 
  3. It is used in the making of sauces and soups.  
  4. Care must be taken during the cooking process to ensure that the flour does not burn.  
  5. If the roux burns it will impart a bitter taste and discolour the sauce.     
  6. A roux must be allowed to cool before any liquid is added.

Liaisons

  1.  The required thickening of the basic liquid by a liaison is obtained by the addition of uncooked starches, yolks of egg, cream and blood. 
  2.  The 2 main sources of starch for thickening are grains eg corn or roots eg arrowroot, potato and cassava.

 

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