[Sca-cooks] flour

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Feb 12 02:46:26 PST 2007


On Feb 11, 2007, at 11:05 PM, April Page wrote:

>> Wayne Gisslen writes in "Professional Cooking" that a heavily browned
>> roux has about one-third the thickening power of a white roux.
>
>> Adamantius
>
>   Ah, but but it doesn't have that lovely flavor a roux browned to  
> the color of a lightly creamed cup of coffee does.
>
>   Elizabeth Seale
>   (A little ole gal from New Orleans)

True, but there's no value judgement being made here. It's just a  
matter of being aware of what you can and cannot do with a  
technology, and when you come across a "cannot", how to get around it.

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





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