Home > Term: liaison
liaison
In cooking, a liaison is a thickening agent for soups, sauces and other mixtures. beurre manié, roux, egg yolks or starches such as flour, cornstarch and arrowroot are among those agents used for thickening. A liaison is sometimes also referred to as a binder.
- Jenis Kata: noun
- Industri / Domain: Seni Kuliner
- Kategori: Memasak
- Company: Barrons Educational Series
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Penulis
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