Cucumbers a LA Roulette
Ingredients
Directions
Cook the cucumbers
Peel and slice the cucumbers.
In a saucepan, combine cucumbers with 2 cups of broth.
Simmer gently for about 1 hour until tender.
Remove cucumbers to a serving dish.
Make the sauce and serve
Add 2 more cups of broth to the saucepan and boil briskly for a few minutes.
Mix cornstarch with a little cold water, then stir into the broth.
Boil for 2 minutes, then pour the sauce around the cucumbers and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cucumbers
- Form the main body of the dish and soften into tender pieces during simmering.
- Broth
- Cooks the cucumbers and, once thickened, becomes the sauce that coats them.
- Cornstarch
- Thickens the boiled broth into a smooth sauce as its starch swells with heat.
The step that matters
Boil the cornstarch sauce for 2 minutes. Cornstarch only thickens fully when heated to a boil, and it must be stirred in smoothly to avoid lumps. Boiling long enough lets the starch swell and set the sauce before serving.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.