Delicious Liasons – the Science and Art of Thickening

Liason. The very word conjures up images of entanglements, and well it should, since it comes from the French verb lier, to bind. In cooking, a liason is something added to a liquid, like a sauce or a soup, to bind or thicken it. There are two basic kinds of liasons–starches, like flour, and proteins,…

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Published:July 3, 2016 View Post

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