Paul Cantrell (inthehands@hachyderm.io)'s status on Saturday, 01-Jun-2024 05:21:36 JST

@nopatience @tdp_org @Brad_Rosenheim
Yes, that is the old-fashioned method. The newer in-sauce technique produces superior results, but relies on the glue floating to the top during baking. That is why experience chefs froth the glue with helium before adding to the sauce.