Liaison: nf A liason is an operation intended to give consistency to a liquid (cream, soup, sauce, etc.). There are various types of bonding, depending on the ingredient used and the temperature at which one works:
- Starch bonds (arrowroot, flour, corn or potato starch, cream of rice, corn or barley).
- Links to egg yolk, blood, cream or liver come under the emulsion.
- Roux-based links (flour or starch cooked in butter).
- I...
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