Question
What difference does it make to use a roux or a beurre manié ?
Are there any rules about their usage, or are they both interchangeable?
Answer
There's a great overview of the differences here, including a taste-test experiment at the end.
Broadly: beurre manié started off as a "lazy" roux; some people claim that the cooking of the roux reduces any "floury" taste; the experiment did not find any discernible difference between the two options for either a bechamel sauce or a velouté.
Check more discussion of this question.
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