"Meryl" > wrote in message
ups.com...
> 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?

I think you have to cook the flour in the fat for at least two minutes
before adding the liquid. Once the liquid is added you can't completely get
rid of the raw flour taste.