FoodReference.com (since 1999)
Home | Food Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Food_Poems | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Free_Magazines | Food_Festivals
FOOD QUOTES SECTION
Over 4,600 Quotes About Food, Beverages, Agriculture and the Pleasures of the Table
"The assistant of the stock, the roux, brings to the brown sauce only a flavor note of little importance, beyond its thickening principle, and it has the disadvantage of requiring, in order that the sauce be perfect, an almost absolute elimination of its components. Only the starchy principle remains in a sauce properly skimmed. Indeed, if this element is absolutely necessary to give mellowness and velvetiness to the sauce; it is much simpler to give it pure, which permits one to bring it to the point in as little time as possible, and to avoid a too prolonged sojourn on the fire. It is therefore infinitely probable that before long starch, fecula, or arrowroot obtained in a state of absolute purity will replace flour in the roux."
Quotes about food and.....
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.