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wmccchef rated and reviewed the recipe New England Pot Roast
New England Pot Roast
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" this recipe seams sound except i would never use a water slurry containing flour to thicken a sauce. instead you should make a roux which is a combination of flour and some sort of fat. using a roux will prevent the flour from giving the sauce a pasty texture. another simple thickening technique would be simply replacing the flour slurry with corn starch slurry witch works quite well and leaves no pasty flavor. "
Posted on 4/12/2011
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Posted 4/12/2011 9:48:37 AM REPORT ABUSE
New England Pot Roast
New England Pot Roast
Rating:
this recipe seams sound except i would never use a water slurry containing flour to thicken a sauce. instead you should make a roux which is a combination of flour and some sort of fat. using a roux will prevent the flour from giving the sauce a pasty texture. another simple thickening technique would be simply replacing the flour slurry with corn starch slurry witch works quite well and leaves no pasty flavor.
This reply was: Helpful  Inspiring
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