Binding base for a culinary preparation and method of preparing said base
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United States of America Patent
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Oct 21, 2003
Grant Date -
Jan 17, 2002
app pub date -
Apr 10, 2001
filing date -
Apr 18, 2000
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by weight of stearin playing the role of thickening agent to give the base a viscous and stable texture. To prepare the base, a principal fat and flour are mixed, the mixture is heated and a liquid phase is obtained, and then the liquid mixture is cooled. Before cooling the mixture, a thickening agent is added thereto in order to obtain a viscous phase after cooling, and the mixture is stirred while it is being cooled in order to maintain the solid particles in suspension in the viscous phase after cooling.
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