I was working on a new variation of our starch paste for our New Fashioned Doughnuts and I wondered why we hadn't made a roux with cornstarch. I melted butter in a pan and added the cornstarch. I cooked the mixture until the butter was absorbed and for a few minutes beyond that, until the mixture had thickened and smoothed.
Then I added a cup of cider to the mix. The cornstarch roux easily dispersed in the cider and as it cooked, the starch hydrated and gelatinized the liquid. It was a simple solution to make a smooth, flavored paste, ideal for adding structure and texture to our doughnuts and for other ideas yet to be explored.
Years Past
November 6, 2010
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