[Sca-cooks] flour

[Phil Troy / G. Tacitus Adamantius]

On Feb 11, 2007, at 7:44 PM, Terry Decker wrote:

> I did a little checking in McGee.  Carbohydrates are broken down in  
> the
> brown process.  Since thickening depends on the carbohydrates, the  
> darker
> the brown the more carbohydates are transformed the less the  
> thickening
> power.

Wayne Gisslen writes in "Professional Cooking" that a heavily browned  
roux has about one-third the thickening power of a white roux.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04