progressively thicker. If the amylose
molecules are concentrated enough, and the
temperature falls far enough, the liquid
mixture congeals into a solid gel, just as a
gelatin solution settles into a jelly. (Bushy
amylopectin molecules take much longer to
bond to each other, so low-amylose starches
are slow to congeal.) This is the way in which
pie fillings, puddings, and similar solid but
moist starch concoctions are made.
Judge Sauce Consistency at Serving
Temperatures It’s important for the cook to
anticipate this cooling and thickening. We
create and evaluate most sauces on the stove
at high temperatures, around 200ºF/93ºC, but
when they’re poured in a thin layer onto food
and served, they immediately begin to cool
and thicken. However thick a sauce is in the
pan, it’s going to be thicker when the diner
actually tastes it, and it may even congeal on
the plate. So sauces should be thinner at the