Posted by EXECT.CHEF PASQUALE ROCCO on September 09, 2000 at 14:39:31:
In Reply to: corn starch posted by vanessa on January 10, 19100 at 15:00:39:
: I recently started a new job at what aspires to be a five star five diamond hotel.
: The chef spent years at another very famous southern hotel where he learned many of his tricks.
: I am very surprised to see the dependancy on cornstarch to stabilize and thicken many of the
: sauces. I'm wondering if any other professional cooks out there see the same thing in their
: kitchens and if so how do they feel about it. I'm having a hard time accepting it
MOSTLY DONE IN CREAM SOUPS. ANY CREAM SAUCES MADE IN QUANTITY TO SAVE FROM SEPERATEING.THAT IS OLD SCHOOL.AND THINGS LIKE PUDDINGS ETC. BUT NOT IN GRAVIES OR ORNATE SAUCES,
Post a Followup