Monthly Archives: November 2011

More about thickening agents

It takes about one pound of roux to thicken a gallon of sauce.If a sauce is too thin it will slide off the food, and if it is too thick it will mask the product.The best way is to keeping … Continue reading

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Thickening Agents

The most widely used thickening agent in the commercial kitchen is roux. In fact, most chef’s in large establishments make roux in large batches, so that they have a good supply for the entire week. The principle reason to make … Continue reading

Posted in Stocks, Soups, Sauces, and Thickening Agents | Leave a comment