Chemistry of the Kitchen: Sauces
IX. Sauces
A. Starch-thickened sauces
1. The nature of starch
a.
b.
c.
2. gelatinization and thickening
a. in cold water:
b. in hot water:
c.
d.
e.
f.
g.
3. thinning of sauces
a. three reasons:
b. one cause:
4. cooling and congealing
a.
b.
c.
5. flour and cornstarch
a.
b.
6. root starches:
B. Emulsified sauces
1. Intro:
a.
b.
c.
2. the nature of emulsions
a. colloidal system:
b. two phases:
c. fighting surface tension
d. emulsifiers
e. the breakdown of emulsions