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Oil= 14 grams
Xanthan= 2.12.2g x .004= 0.85 grams
Stock= 222grams, ended with 212.2 grams

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Upon adding the slurry into the stock, the two did no mix well. I mixed for about 10 minutes trying to incorporate the two, it ended in a very watered down stock mixture. I added a bit more corn starch to the stock and that seemed to thicken up the sauce to a pleasing consistency.

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Oil= 14 grams
Cornstarch= 1 tbsp = 9.2 grams
Cold water= 1 tbsp
Stock= 8 oz. = 222 grams

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What improvements would you make to each technique? 

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What improvements would you make to each technique? 

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a. Roux
This technique worked the best during this experiment, however, one thing I would improve on is the thickness. Possibly cooking it before it is at the desired consistency because it continued to thicken while it was on the plate being served.

b. Slurry
The largest improvement I would make to this technique would be to eliminate the chunks and clumps that form. Possibly finding a better tool to mix the cornstarch and water together.

c. Xanthan
There are endless possibilities to why the sauce did not thicken, however, if I could make one improvement to this technique it would be to find an easier way to gauge  how long to blend the stock and xanthan together. It is possible that I over blended the sauce creating a bubbly mess.

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Which technique worked best for the desired sauce? 

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Which technique worked best for the desired sauce? 

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The roux worked the best for the desired sauce. The flavor, texture, mouthfeel, and overall appearance of the first sauce were  appealing. It looked and tasted like a true gravy. The cooking process was straightforward, the ingredients were simple, and the browning was the best with the flour and butter.

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Overall, which techniques and sauce worked the best? Why? 

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Overall, which techniques and sauce worked the best? Why? 

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Overall, the xanthan gun technique was the easiest and most time efficient out of the three. The roux and slurry took about the same time to make, both having similar steps. If I was making sauce in a larger quantity, I would choose the roux because it browned the best and created the smoothest mouthfeel. If I were to make a smaller quantity of sauce, I would choose the slurry because it has a nicer taste although it was harder to mix. In conclusion, the roux was the best technique and the sauce that worked the best.

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a. Color - which had better color, why?
The roux gave the best color because it was the one with the most brown pigment. The flour and butter in the roux helped give the golden color.  The slurry was close in comparison, however, the xanthan sauce had the least amount of color and had a transparency to it. This was not appealing.

b. Look - smooth, free of lumps
The roux and xanthan were smooth and free of clumps during the process and once the sauce was completed. The slurry was the most difficult to work with and get to a smooth consistency without clumps. In the end, the sauce did feel smooth in the mouth.

c. Shine - does each sauce shine?
Each sauce had a nice sheen to it, however, if let to sit for a few minutes, a film would form on the slurry. This film did take away from the shine until the film was disrupted and the sauce was mixed again.

d. Viscosity - compare viscosity, are the similar or different, is one better
The roux had the thickest consistency and was the most viscous. The slurry is the second most viscous. The xanthan sauce never truly set and was very runny.

e. Taste - which one tasted better
The slurry tasted the best in my opinion, however the roux tasted the best to my partner, Ricky. I have attached a rating scale to show our feelings on each sauce in detail.

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The finished product of sauce #3 (xanthan) 

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The finished product of sauce #3 (xanthan) 

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This was the most transparent sauce with the lightest color. It was very runny, not as viscous as the other two previous sauces. It also had a slightly off putting aftertaste.

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Blending the stock and xanthan together 

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Blending the stock and xanthan together 

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The blender made the total time to complete this sauce very short. I noticed air bubbles in the sauce after blending.

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Adding the xanthan to the simmered stock 

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Adding the xanthan to the simmered stock 

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This sauce was very easy to make, only a few ingredients and steps.

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The finished product of sauce #2 (slurry) 

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The finished product of sauce #2 (slurry) 

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Overall, although it was difficult to incorporate the slurry, the sauce did end up smooth and free of clumps.

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The slurry went from being very thick to very thin very quickly. I tried to mix another set of ingredients and it resulted in the same outcome. Adding a very small amount of water helped create a paste consistency.

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Showing the viscosity of the sauce; flows well after a few seconds after swipe with wooden spoon.

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The roux browned quickly, the stock went in with a very low resistance to flow. It thickened quickly and gained a pale brown color within minutes.

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Below are all of my ingredients displayed for easy access during the lab experience at home.

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All of the ingredients were measured using the scale.

Oil= 14 grams
Flour= 14 grams
Butter= 14 grams
Stock= 222 grams

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Had a sweet taste with a smooth and creamy mouthfeel.