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If it's a light glaze, you can probably do it before you freeze it. My concern about doing it afterwards is whether it would stick properly.
Many car batteries only have a 3 year warranty and even then it's pro-rated. And when they fail, they're usually goners. My wife's Honda Fit, purchased in 2014, had the battery fail over the winter.
My car is a Toyota Avalon Hybrid, so it's got multiple batteries.
I think people use more of the mother sauces than they realize.
Thickening a roux with milk (béchamel) is a pretty common practice, to make macaroni and cheese, potatoes au gratin, creamed tuna, etc.
Most of us use tomato sauce frequently, though we may not make it from scratch. It wouldn't be out of line to suggest that ketchup is similar to a tomato sauce these days, though ketchup has an interesting lineage--it actually started out as a fish sauce, tomatoes weren't included until around 1800.
And as I wrote some months ago, using a roux to thicken a stock (velouté) is basically the same process as making gravy.
Hollandaise and mayonnaise are similar, both are an egg and oil suspension (and both can be easily broken.)
Brown sauce (espagnole) is probably the least commonly used mother sauce at home, and not all that common in commercial kitchens, though demi-glace concentrate shows up in many high end restaurants. Demi-glace is a secondary sauce that starts with Espagnole. I've made Sauce Robert a couple of times (demi-glace, mustard, onions and white wine), it's excellent with pork dishes.
We had popovers, Veal Zurich (veal in a white wine cream sauce) and a trifle.
And there are other sources that include several other ingredients. But 3 of them appear to be constants.
I'm not sure why having oil on the rolling pin would make a difference. Dough that is high in glutenin has high elasticity so it stretches well, but that also means it snaps back, so you have to give the dough time to relax before stretching it a second time.
I buy the 33 ounce jar at Sams for under $7, you want ones that haven't been marinated in oil (too greasy) or spices (you don't want the artichoke flavor drowned out.) Our Costco only carries ones marinated in oil.
DO NOT BUY THEM IN CANS, they'll taste tinny! You can find small jars of them, but the cost of the big jar at Sams is a MUCH better buy, even if you throw half of it out!
The jar only lasts 2-3 weeks after it has been opened, so once we open a jar we have to find things to do with them. We put them on salads and use them in recipes. Artichokes stimulate your taste buds, so they make everything taste more flavorful.
I thought this would be an easy quiz because mother sauces have been discussed several times and shown up in other quizzes.
I've never used this spice blend, I may have to try it.
My wife is making a batch of pastry cream this evening that will go in a trifle for tomorrow's supper. She's using her mother's recipe since tomorrow is Mother's Day. (Recently we've been using the KAF recipe, although I've been known to make a classic creme patisserie recipe too.)
Yesterday I baked a batch of Vienna Bread using the Clonmel Double Crusty recipe.
We're having lavash pizza again tonight, that uses up the last of this set of 3 lavash.
Traditionally, asparagus is steamed. I don't make asparagus very often, because my wife hates the smell and doesn't like Hollandaise, either, but when I do make it I just do it in the microwave these days. Don't overcook it.
Hollandaise is surprisingly good on strawberries.
We had tuna melts for supper. The last time I made rye bread I sliced it all up to send it to a pot luck and froze what came back, that turns out to be very convenient for things like this, I'll probably do that again. Might even give me an excuse to make rye bread a little more often.
I can't get all the BRM products here, either, though we've got a dozen or so grocery stores in town.
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