Re: corn starch


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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
: myself!

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,


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