抄録
To prepare white sauce easily at home,4 cooking methods, namely,1) cook it from roux,2)mix flour and butter well and add it to the mixture of milk and soup stock, then cook,3) mix all ingredients at once and then cook,4) microwave oven cooking, were compared from the point of their flavor, cooking time and easiness.
The sensory evaluation on flavor found no significant differences between these methods. Nevertheless, up to 30 minutes boiling, the method 1), which requires the preheating, got slightly higher marks than those of the other 3 methods. Even though cases of methods 2) to 4), which require no pre-heating, the evaluation values approached to the same one as that of method I as the boiling time was elongated to 20-30 minutes.
The ideal heating time was searched with these methods, and 20-30 minutes' heating was found to be excellent, in the cases of over 30 or below 20 minutes' heating, the evaluation was less favorable. With more than 30 minutes' heating, the sauce was thickened and its taste improved, but as its stickiness and the dark color, it resulted in less evaluation.
Actually sauces prepared with these methods were applied to several dishes and the evaluation was gathered. In case of the dish evaluating the taste of sause itself, the method 1) receied the highest marks. Yet, when sauce was cooked with other ingredients for more 5 minutes, as in the case of gratin, no differences were found among these 4 methods.
From the viewpoint of cooking time and easiness, the method 3) of mixing all ingredients beforehand needs less time and works well.
As a conclusion, our collective studies on taste, cooking time and easiness proved the nethod 3)was the most efficient way of making white sauce.
