In the vacuum packing topic, Jacob talks about sauces and the incorporation of air into a sauce. He said that sauce can turn opaque, the air will dull the color.
Jacob has a trick where he uses a couple of cycles within the chamber vacuum sealer. This pulls air out of the sauce and gives it a glossy, visual appeal.
I've never heard of the cause or the solution until now.
However, I have found that my gravy can take on a slightly Gray appearance.
@Jacob
You use a blender to thicken sauces which incorporates air into a sauce.
Would whisking have the same effect, would it incorporate air into a sauce?
I make a roux with flour and chicken fat then whisk aggressively to prevent lumps.
I can usually see these suds on the surface during this initial stage.
Is the whisking incorporating air into the sauce and are the suds a sign?
When moisture is evaporated from a sauce, it's flavor improves.
Does the incorporation of air also reduce flavor in the sauce?
Is it similar to water in the sense that it dilutes flavor?