October 16, 2008
How To Make A Roux Video
Roux is a thickening agent made of equal parts flour and fat that is used in classical French cooking. Roux is fairly simple to make, as long as you follow a couple of guidelines.
Guidelines for Roux
Don’t use margarine or shortening. Yes they’re cheap, but margerine tastes horrible and shortening adds [...]
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October 11, 2008
In the context of the culinary arena, an emulsion is simply the combining of oil and water, two elements that naturally don’t mix. But to make a good, stable, emulsion, one must first understand its underlying properties.
Classically speaking, most sauces are commonly thickened with some sort of starch, whether it be cornstarch, flower or arrowroot. [...]
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