Hi all,

Is the starch flavor from the starch or from something else like
proteins (or something) in the flour?

Meryl


Meryl wrote:
> 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