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smooth and creamy but not gooey) and flavor (you can taste hints of the flour in the finished product) A purer starch like cornstarch is a definite step in the right direction, while replacing the regular milk (or heavy cream) with evaporated milk seals the deal Check out the difference between a béchamel-based sauce and one made with pure starch and evaporated milk: See, as the evaporated milk and starch mixture cooks, the starch molecules swell up, thickening the sauce, while the evaporated milk adds a concentrated source of milk proteins This helps the entire mixture stay smooth and emulsified, resulting in a creamy sauce The easiest way to incorporate the cornstarch is to toss it with the grated cheese That way, when you add the cheese to the pot, the cornstarch is already dispersed enough that the cheese can’t form annoying clumps Want to get your sauce even shinier? Cutting your flavorful cheese with just a bit of American will introduce some full-strength emulsifying agents that’ll get the sauce shiny enough to see your reflection in The sauce was great on its own, but when added to pasta, it didn’t quite cling to the noodles the way I wanted it to To fix this, I added a couple of eggs Now, as the sauce cooks, the long, twisted proteins from the egg white begin to denature, unraveling and interconnecting with each other, thickening the sauce into what is essentially a very loose custard The difference the eggs make in the sauce’s coating ability is quite astonishing The best part? You don’t even have to make a separate cheese sauce Once the pasta is cooked, you can add all of your other ingredients directly to the pot and just stir over the burner until the sauce comes together on its own What we’ve got here is a stovetop mac and cheese recipe that’s only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better ... easiest way to incorporate the cornstarch is to toss it with the grated cheese That way, when you add the cheese to the pot, the cornstarch is already dispersed enough that the cheese can’t form annoying... fix this, I added a couple of eggs Now, as the sauce cooks, the long, twisted proteins from the egg white begin to denature, unraveling and interconnecting with each other, thickening the sauce into what is essentially... very loose custard The difference the eggs make in the sauce’s coating ability is quite astonishing The best part? You don’t even have to make a separate cheese sauce Once the pasta is cooked, you can add all of
Ngày đăng: 25/10/2022, 23:19
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