By: DataJack
I agree almost entirely, except about the tasting. Tasting is one of the reasons we cook Wine is an excellent taste bud resetter,too.
View ArticleBy: Art
America’s Test Kitchen, PBS, suggested a much easier way to a successful and tasty roux. They literally toasted the flour in a dry fry pan until browned, added butter off the heat, stir, and put the...
View ArticleBy: Doug Alder
I’ve been making roux Greg’s way since cooking school back in the late sixties – it’s the best way to do it. One point – if you brine your fowl then don’t use the drippings – far too salty
View ArticleBy: Sharon
I always reserve the right to taste. Although I do reset my taste buds frequently with wine while cooking.
View ArticleBy: khan
Mother always started with the pan drippings and threw in a splash of sherry at the end.
View ArticleBy: Stephanie Zvan
Hee. No, if you’re making the gravy for Ben, you can always add more pepper. If you’re making the gravy and you are Ben you have probably added enough.
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