Quote:
|
Originally Posted by Greg This is still going on? I've been cooking professionally for 20 years, as have many of the other chefs who have replied on this topic. Like them, I simmer any sauce thickened with a starch for a minimum of 20 minutes. If I don't, I can taste said starch. My palate does not lie, certainly not day after day after day, ad nauseum that I've made bechamel. Even if the result would be a white sauce that was a shade darker (and it is not), I would still do so because my priority is to make food that tastes good. We can argue the science behind it and throw around terms like "maillard reaction" and "gelatinization", but the truth of the matter is that experience gives you the correct answer. The science is interesting and important, but it's not the be all, end all. |
Greg, are you implying that I have not be cooking professionally for 20 years? That my palate lies? That my priority is to make food that tastes bad?
My experience has shown me day after day, year after year, that a bechamel simmered 5 minutes and whisked vigorously has exactly the same texture as one that is simmered 20 or more.
I don't know about you, but when my experience and someone else's experience fail to coincide, I turn to science for answers.