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an with the spoon. The whey will have a viscous consistency and a caramelized brown color upon reduction. 4 Remove the saucepan from th e heat and pour the whey on the sheet pan. Allow the whey to cool to room temperature. Peel the parchment paper from the whey and trans fer the whey to another sheet pan lined with parchment paper. 5 Heat the oven to 200 degrees F. Place the sheet pan on the middle rack of the oven, leaving the oven door slightly ajar. 6 Dry the whey in the oven for two hours, or until it develops a powder-like surface beach invitation template free and whitens around the edges. 7 Remove the whey and allow it to cool to room temperature. 8 Break the whey into pieces approximately 1 inch by 1 inch. Uniform pieces arent as important as making them small enough to fit in the food processor. 9 Transfer half of the piec alejandro gonzalez garcia sgs es to the food processor and pulse until pulverized, approximately 30 seconds. Transfer the powdered whey to a fine-mesh sieve and agit .

epeat the pulverizing and sifting process with the other half of the dried whey.Roux A roux is the traditional thickening agent used in a number of classical French sauces, including bechamel sauce. It's made from equal parts flour and fat, usually butter. To make a rou x, melt the butter in a heavy-bottomed saucepan then gradually whisk in the flour. Stir the mixture constantly while it cooks to preven t the flour from clumping. You can control the color of the roux by adjusting the cooking times. A white roux, which is ideal for Alfre 3d model wearing shoes do and other white sauces, only cooks for a few minutes until the butter and flour are evenly mixed and slightly frothy. A blond roux c ooks for a few minutes longer and works best in stock-based sauces. A brown roux, used to make gravy, cooks the longest and develops an alejandro gonzalez garcia sgs enticing nutty aroma. Allow the roux to cool slightly before adding it your sauce. Vigorously whisk the roux into the sauce and allow .

, is an ideal thickener, but you must prepare it before adding it to sauce. Simmer the cream in a heavy-bottomed saucepan over medium h eat. Allow the cream to simmer until its volume is reduced by half, then whisk it in to your sauce during the final moments of cooking. Yogurt will give your sauces a tangy flavor and creamy consistency. Use plain Greek or strained yogurt; it contains less water than tr aditional yogurt and will create a thicker sauce. Corn Starch Corn starch is twice as powerful as flour for thickening sauces, so it's hayabusa motorcycle 3d model a no-brainer for most cooks. You don't have to use very much, and since it turns translucent when dissolved in liquid, it won't impact the color of your sauce. Combine the corn starch with equal parts cold water and whisk the solution thoroughly to prevent the sauce fro alejandro gonzalez garcia sgs m becoming lumpy. You'll need about 2 oz. of corn starch for each quart of sauce, but you can use more or less depending on your prefer .

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