You Have Just Prepared A Suprême Sauce, But Your Supervisor Says It's Too Thin. It Must Be Served In Five Minutes. What Can You Do To Correct The Sauce?

[kayla675]

Professional Cooking Chapter 8 stock and sauces.

[237SJ]

Chuck in some cornflour

[Captain2]

Is that the technical term 237?

[kayla675]

hey 237sJ can you explain more.please

[237SJ]

Yep

[pastafreak]

If you know what chapter it's in...have a read. Refresh your memory.

[kayla675]

pastafreak i for got my book at home at my friends house she dose not take the class with me and i need help with the answer.please

[pastafreak]

Kayla...have you done any of your own coursework?
If you keep asking for help you'll never learn...and you won't succeed in finding employment.
Ok...that's my lecture over.

[Buenchico]

With five minutes to spare, I'd opt to reduce the sauce by heating. (It avoids the problems of lumps or 'slurry' that it's all too easy to get when using flour or cornflour).

Alternatives here:
https://www.wikihow.com/Thicken-Sauce

[kayla675]

237SJ then explain it more why do you chuck in some cornflour.

[DTCwordfan]

Ask Eccles again.....

[Mamyalynne]

You'll not get lumps with cornflour if you slake it in a little water first and add gradually whilst stirring.

[Mamyalynne]

DTC, you are becoming tedious now.

[DTCwordfan]

and, to be fair to her, she probably does know.

[kayla675]

hey DTCwordfan who is Eccles?

[Jackdaw33]

Cornflour is a traditional thickener for soups, gravies, sauces &c.

[237SJ]

Because it acts as a thickening agent when mixed with water

[DTCwordfan]

I'll let Mamya answer that, seeing she made the comment as she and I both hit the answer button at the same time.

[Jackdaw33]

Brown & Polson's was what my mother used if I can remember that far back.

[Mamyalynne]

Eccles is another AB member, good luck.

[yogi-bear]

By putting in flour or cornflour into a thin sauce, (and you only have five mins)...it thickens the sauce up....reduce heat if needed.