[faustalive]

I am a culinary student and was recently re-reading Escoffiers thoughts on thickneres for sauce. He says that he looks forward to the time when pure starch will replace flour in roux as a thickner. Hav I missed the boat here? did someone try this and have it fall flat.

ANy one tried this and even if you just use a slurry does a veloute thickned with arrowroot then constitute a classical preperation?

what do you think?

[miahoyhoy]

I interpreted that to mean, corn starch-arrow root-and potato starch will be used to make many sauces. Not nessesarily "classic" sauces. Back when he wrote that flour roux was pretty much all that was used for any sauce.

[Anneke]

This raises some interesting questions. It makes you wonder what Escoffier would and would not approve of in today's culinary landscape. He might tell some 'food snobs' to lighten up!

[faustalive]

i spoke with one of the master chefs that teach here to tyr and get some answeres. His thought was that "classical" means roux, and that the reference was an acurate prediction of reductions and less fatty sauces, not a new way to work traditional sauce. SO I guess that one is still up to inerpretation, but i wouldnt call an arrowroot and stock mixture a veloute.

As to the roux made with butter and a pure starch I've yet to find an answer, time to go shopping

[kuan]

If you use some other starch then it would be modern French wouldn't it?

There's veloute soup and veloute sauce. Soup is cohered with eggs, sauce with roux.