Make lemon sauce,thck even?
i have some chicken which i will make some batter for,but how would i goa about making lemon sauce,like the takeaway from china shop. cheers
Answers:
The only problem with cornflour is that sometimes you will get a less translucent finish than you might want - in other words it looks more custardy than "see through".
One option if the dish can withstand a little sweetness - is to use glucose syrup (corn syrup) as part of the thickener - and just a little cornflour.
You can often get clues for recipes by looking at the list of ingredients on shop-bought equivalents. Remember they are in order of bulk too :)
thicken it with cornflour or arrowroot
u need to make a "slurry", which is cornstartch and water mixed together and add at the end to thicken ur sauce.
Good question. I've been trying to figure this out myself.
'Why can't it taste/look like the restaurant does?'
I've tried corn starch but I must be getting the measurements wrong.
I think you are supposed to use a number of things:
Corn starch, honey, lemon zest, water.I wish I knew.
Thicken with Arrowroot then it will not be thick like custard but transparant.
Make a white sauce in french its called a bechemal all you need is 25g/1oz flour 25g/1oz butter 100ml milk. (quarter of an onion and some cloves but this is optional. First place your milk and warm in a pan place on a simmering heat, Then melt your butter in another pan and gradually add your flour until it becomes a paste or a roux then slowly when the milk is warm add the milk to the flour and butter a ladle at a time until all the milk is gone if its a little thick at the end a drop more milk. Get one to two lemons grate the zest and squeeze the juice of the lemon into your white sauce add a pinch of salt and pepper and allow to simmer for 3-4mins add some fresh or dried herbs if u like and enjoy.
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Answers:
The only problem with cornflour is that sometimes you will get a less translucent finish than you might want - in other words it looks more custardy than "see through".
One option if the dish can withstand a little sweetness - is to use glucose syrup (corn syrup) as part of the thickener - and just a little cornflour.
You can often get clues for recipes by looking at the list of ingredients on shop-bought equivalents. Remember they are in order of bulk too :)
thicken it with cornflour or arrowroot
u need to make a "slurry", which is cornstartch and water mixed together and add at the end to thicken ur sauce.
Good question. I've been trying to figure this out myself.
'Why can't it taste/look like the restaurant does?'
I've tried corn starch but I must be getting the measurements wrong.
I think you are supposed to use a number of things:
Corn starch, honey, lemon zest, water.I wish I knew.
Thicken with Arrowroot then it will not be thick like custard but transparant.
Make a white sauce in french its called a bechemal all you need is 25g/1oz flour 25g/1oz butter 100ml milk. (quarter of an onion and some cloves but this is optional. First place your milk and warm in a pan place on a simmering heat, Then melt your butter in another pan and gradually add your flour until it becomes a paste or a roux then slowly when the milk is warm add the milk to the flour and butter a ladle at a time until all the milk is gone if its a little thick at the end a drop more milk. Get one to two lemons grate the zest and squeeze the juice of the lemon into your white sauce add a pinch of salt and pepper and allow to simmer for 3-4mins add some fresh or dried herbs if u like and enjoy.
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