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Gelatinisation

Gelatinisation 

The understanding of thickening and cooking of starchy foods.

Gelatinisation is key to learning when making sauces. The application of gelatinisation covers many dishes and cuisines.

 

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How to make a white sauce

It is worthwhile learning how to make a home-made white sauce based on a roux. I roux is simply the french derived word for a mixture of melted butter and white flour. It is the roux that thickens the milk. What happens is amazing and very useful.

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Key Words