Hi all,

I made my first own broccoli with cream sauce using flour, butter and
milk to make a white sauce but it came out ... too starchy tasting.

I tried to understand what happened (thanks to the many good posts here
about this) but I have a question. Many posts on RFC say to cook the
flour and butter for a short time "to remove the starch taste" but some
others say cook the white sauce for a long time ... "to remove the
starch taste".

So I was cureous, what is it that gets rid of the starch taste, cooking
the flour or the white sauce? I was cureous too, how does the starch
manage to provide thickness but no starch flavor once its cooked
properly?

Kind regards,

Meryl