Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring
When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger am
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try se
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
I am looking to make a kosher bechamel made from almond milk. What kind of fat should I use in the roux? Margarine? Regular veggie oil?
Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorpora
I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high
From what I can tell it has something to do with the type of roux and vegetables used and maybe whether it should be considered more of a soup or a main course.
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or j
One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emul
I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominant
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making s
A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it f
I needed to make gumbo for someone with a gluten allergy, so I used glutinous rice flour in the roux instead of wheat flour. At first it looked ok: click any i
Nacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a pro
I love cooking my grandmother's seafood gumbo recipe, and I have done this successfully many times. Recently, my husband suggested we try this in the Instant Po