Don't forget it also comes into play how you're going to STORE said sauce, etc... (if at all). Flour thickened items will hold up to the fridgerator where corn-starch ones will have a tendency to "weep" and lose alot of their...
You can also replace the glucose with some form of acid solution (cream of tartar solution, etc..). As for adding it after it starts to boil, I find that a wasted step, just throw it all in the pan at the beginning and have at it.
It may seem stupid...but for an event recently we had to shuck, shave, and milk about 6 cases of fresh corn.
From then on I officially hate prepping corn.
We used a bunch of scallions for garnish this semester and the best way I've found (for me at least) was to leave the scallion whole and do paper thin slices at a near parallel angel. That way you get these nice long strips (or smaller...
I've noticed that most people in the culinary business have SOME kind of vice... be it smoking, drinking, some form (or combo) of drugs, etc...
When I move onto opening my place, I won't mind if somebody uses... as long as it doesn't...
The only difference I've noticed on the hollow-grounds is that the food has less tendency to stick, which is the intended purpose. Other than that, everyone I know who has one doesn't have any trouble re-sharpening it or any other problems.
