Cooking

  • Cooking

Stainless steel pots and pans

Roux.. Through thick and thin

Roux (pronounced Rou) is used as a thickening agent for soups and sauces. Don’t be intimidated by its name, it’s really quite simple. What you need: • Butter or lard or other fat (choose one)


eggs1

Egg-stasy

Aaaa… Eggs, a star of its own show alone and many times a staple or binding agent in cooking most foods… Who knew that there was so much stuff to know about this once so