White Sauce - Revision history

Tzane at 04:27, 20 December 2021

2021-12-20T04:27:10Z

← Older revision		Revision as of 22:27, 19 December 2021
Line 17:		Line 17:
	longer cooking than flour. A quickly cooked cornstarch mixture will have a raw taste.		longer cooking than flour. A quickly cooked cornstarch mixture will have a raw taste.

	<u>THIN</u> <u>MEDIUM</u> <u>THICK</u>		<u>THIN</u>           <u>MEDIUM</u>           <u>THICK</u>

	Cream soups Creamed meats or ~~Creamed~~ meats or vegetables		Cream soups Creamed meats or     Creamed meats or vegetables
	~~Vegetables~~		Vegetables
			Scalloped dishes
	~~Scalloped~~ dishes		Scalloped dishes
			Gravies or sauces where thick
	~~Scalloped~~ dishes		Gravies or Sauces       sauce is desired.

	~~Gravies~~ or sauces where thick

	~~Gravies~~ or Sauces sauce is desired.

	~~(About the thickness (Has considerable body and spreads~~
	~~of heavy cream) rather than runs.)~~

			(About the thickness      (Has considerable body and spreads
			of heavy cream)      rather than runs.)


	<u>EXTRA THIN</u> <u>EXTRA THICK</u>		<u>EXTRA THIN</u> <u>EXTRA THICK</u>
	1/2 tbsp. flour 4 tbsp. flour		1/2 tbsp. flour 4 tbsp. flour
	or or		or        or
	1/2 tsp. cornstarch 4 tsp. cornstarch		1/2 tsp. cornstarch 4 tsp. cornstarch
	1 tbsp. butter 1 tbsp. butter		1 tbsp. butter 1 tbsp. butter
	1 c. milk or liquid 1 c. milk or liquid		1 c. milk or liquid 1 c. milk or liquid

	Cook as above. Cook as above.		Cook as above. Cook as above.
	For thin cream soups. ~~Use~~ for:		For thin cream soups. Use for:
	~~croquettes~~		croquettes
	soufflés		soufflés
	blanc mange & similar puddings		blanc mange & similar puddings

	(Makes a paste when cold.)		(Makes a paste when cold.)
	</poem>		</poem>

Tzane at 04:11, 20 December 2021

2021-12-20T04:11:19Z

← Older revision		Revision as of 22:11, 19 December 2021
Line 1:		Line 1:
			<poem>
			<u>Milk</u> <u>Butter</u> <u>Flour</u>

			THIN  1 c. 1 tbsp. 1 tbsp.
	~~<u>Milk</u> <u>Butter</u> <u>Flour</u>~~		MEDIUM 1 c. 2 tbsp. 2 tbsp.


	~~THIN 1~~ c. 1 tbsp. 1 tbsp.

	MEDIUM 1 c. 2 tbsp. 2 tbsp.

	THICK 1 c. 3 tbsp. 3 tbsp.		THICK 1 c. 3 tbsp. 3 tbsp.


	Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)		Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)


	THIN ~~Use~~ as base for soups.		THIN    Use as base for soups.

	MEDIUM Use for creaming vegetables, meat or fish.		MEDIUM Use for creaming vegetables, meat or fish.
			THICK   Use as base for croquettes.

	~~THICK Use as base for croquettes.~~		<u>NOTE</u>:    When using cornstarch instead of flour, use in the ratio of 1/3. That is,
			use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires
			longer cooking than flour. A quickly cooked cornstarch mixture will have a raw taste.
	<u>NOTE</u>: When using cornstarch instead of flour, use in the ratio of 1/3. That is,

	use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires

	~~longer cooking than flour. A quickly cooked cornstarch mixture will have a~~		<u>THIN</u> <u>MEDIUM</u> <u>THICK</u>

	~~raw taste.~~		Cream soups Creamed meats or Creamed meats or vegetables
			Vegetables

	~~<u>THIN</u> <u>MEDIUM</u> <u>THICK</u>~~

	Cream soups Creamed meats or Creamed meats or vegetables

	Vegetables

	Scalloped dishes		Scalloped dishes
Line 43:		Line 29:

	Gravies or Sauces sauce is desired.		Gravies or Sauces sauce is desired.


	(About the thickness (Has considerable body and spreads		(About the thickness (Has considerable body and spreads

	of heavy cream) rather than runs.)		of heavy cream) rather than runs.)

Line 52:		Line 36:

	<u>EXTRA THIN</u> <u>EXTRA THICK</u>		<u>EXTRA THIN</u> <u>EXTRA THICK</u>

	1/2 tbsp. flour 4 tbsp. flour		1/2 tbsp. flour 4 tbsp. flour

	or or		or or

	1/2 tsp. cornstarch 4 tsp. cornstarch		1/2 tsp. cornstarch 4 tsp. cornstarch

	1 tbsp. butter 1 tbsp. butter		1 tbsp. butter 1 tbsp. butter

	1 c. milk or liquid 1 c. milk or liquid		1 c. milk or liquid 1 c. milk or liquid


	Cook as above. Cook as above.		Cook as above. Cook as above.

	For thin cream soups. Use for:		For thin cream soups. Use for:
			croquettes
			soufflés
			blanc mange & similar puddings

	~~croquettes~~		(Makes a paste when cold.)
			</poem>
	~~soufflés~~

	~~blanc mange & similar puddings~~



	(Makes a paste when cold.)

Tzane: Created page with " Milk Butter Flour THIN 1 c. 1..."

2021-12-20T04:04:07Z

Created page with " Milk Butter Flour THIN 1 c. 1..."

New page

Milk Butter Flour

THIN 1 c. 1 tbsp. 1 tbsp.

MEDIUM 1 c. 2 tbsp. 2 tbsp.

THICK 1 c. 3 tbsp. 3 tbsp.

Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)

THIN Use as base for soups.

MEDIUM Use for creaming vegetables, meat or fish.

THICK Use as base for croquettes.

NOTE: When using cornstarch instead of flour, use in the ratio of 1/3. That is,

use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires

longer cooking than flour. A quickly cooked cornstarch mixture will have a

raw taste.

THIN MEDIUM THICK

Cream soups Creamed meats or Creamed meats or vegetables

Vegetables

Scalloped dishes

Scalloped dishes

Gravies or sauces where thick

Gravies or Sauces sauce is desired.

(About the thickness (Has considerable body and spreads

of heavy cream) rather than runs.)

EXTRA THIN EXTRA THICK

1/2 tbsp. flour 4 tbsp. flour

or or

1/2 tsp. cornstarch 4 tsp. cornstarch

1 tbsp. butter 1 tbsp. butter

1 c. milk or liquid 1 c. milk or liquid

Cook as above. Cook as above.

For thin cream soups. Use for:

croquettes

soufflés

blanc mange & similar puddings

(Makes a paste when cold.)