Liaison: nf A liaison is an operation intended to give consistency to a liquid (cream, soup, sauce). There are various types of bonding, depending on the ingredient used and the temperature at which it is working.
– Bonds with starch (arrowroot, flour, corn or potato starch, cream of rice, corn or barley) lead to the formation of a starch which is stable when hot. The binding product, diluted cold, is poured into the boiling liquid, which is stirred constantly on the...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.