![]() ![]() The darker the roux, the less thickening power it has. It involves browning flour with butter or another fat to a dark golden color. In French cooking, a roux is the thickener. This particular shortcut is dropping in stale gingersnaps into a sauce, particularly a sweet and sour one, to act as a roux. The German Hausfrau has had a similar shortcut to thicken their sauces and soups since the antebellum period in immigrant America. It’s a similar time saving method that still allows for a home cooked meal. ![]() Who has three hours to make your own stock? My good friend Manolo, from Puerto Rico, makes his own sofrito ahead, which goes in rice and beans, and many other of his family dishes, and puts it in one-use portions in an ice cube tray, which I think is brilliant. They’d get beef bones, feet, maybe even beef heads from the local butcher, and boil them to extract the flavor for soups and sauces. And one perfect example of that shows up in my family’s German recipes.īefore boullion cubes, the Victorian era cook had to make their own beef stock. With German cooking, as with other things German, it’s all about efficiency. But its’ not as if German food is less flavorful, it’s just less fussy. To be a good French saucier, one has to have a deep level of knowledge about the complex French sauces. When you compare German cooking to French cooking, some may say at first glance that French cooking is more sophisticated. ![]()
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