so the starch granules dont stick to the bottom
The reason you have to stir the white sauce continually is so it doesn't get lumps through it and so it gets thicker :)
keep stirring
Its basically telling that you are stirring (stir).
To cook your fresh tomatoes into a sauce or a paste, chop and blend them. Cook in a wide pan on medium low until the tomatoes have reduced to a sauce or paste according to your liking stirring constantly Season with salt and a bit of sugar if necessary. Careful to not burn.
A roux sauce thickens when heated due to the interaction between the starches in the flour and the liquid added to it. As the roux cooks, the heat causes the starch granules to absorb moisture and swell, which thickens the mixture. This process is enhanced by continuous stirring, ensuring an even distribution of heat and preventing lumps. The result is a smooth, thickened sauce.
Crystallization of the molecules. The substance is beginning to freeze.
To melt Parmesan cheese for pasta sauce, first, grate the cheese finely to ensure even melting. Add it to your sauce over low heat, stirring constantly to prevent clumping and burning. If the sauce is too thick, you can add a splash of pasta cooking water or cream to help it melt smoothly. Continue stirring until the cheese is fully integrated and the sauce is creamy.
To thin a cheese sauce, you can gradually add more liquid, such as milk or broth, while stirring constantly until you reach your desired consistency.
Spaghetti and sauce, but Charlie cooks it the wrong way by not stirring the noodles and microwaving the sauce with the jar top on. :)
To thin caramel sauce, you can add a small amount of liquid such as water or cream and gently heat it while stirring until it reaches your desired consistency.
French Sauces are usually stock or wine reductions with a little cream or butter added at the end.There is also the béchamel sauce, this basic French white sauce is made by stirring milk into a butter-flour roux.
The best sauce to use for making chicken fried rice is soy sauce.