Though I've been cooking a long time, I try new recipes, particularly from different cuisines, all the time. One thing I've noticed is the times given for thickening sauces frequently seem to be too low. This is across all different types of recipes. I often wind up using a slurry (cornstarch/water) or beurre manié (butter/flour) to thicken the sauce. I don't have this when it calls for a roux at the beginning.
I have a 21k BTU burner and it is boiling, and I use the pan they call for (typically wide base). Today it said 10-15 minutes until it was "almost evaporated" and the sauce was still like water.
Does anyone else find this?
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