The reason is over time while you cook the flour keeps absorbing moisture and getting that part thicker and dryer but the cornstarch breaks down a bit while baked and releases moisture and helps balance things out. Mixing it wetter would help some too.(don't make it to thick) To get a smoother texture yet use partially corn starch thickeners and partially flour thickeners to make the sauce base. It gives it a more creamy texture without changing ingredients. White sauce gravy mix type sauces are hard to do well.(basically what you are doing) If you are going to do them get an little electric hand blender and work a lot of air into the sauce while it cooks and thickens. So the best answer is to use enough cheeses and milk and skip the thickener. The cheese sauce should be pure cheese and milk without anything messing it up.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |