- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Shortcuts in the kitchen?
Posted on 8/27/17 at 7:46 pm to GEAUXT
Posted on 8/27/17 at 7:46 pm to GEAUXT
When making a roux, heat your oil to 350 before adding the flour. Will save you a shitload of stirring.
Tony's Brown Gravy Mix in the yellow can is a really good product for adding to your cooking liquids (pot roasts, etc.) also, makes a good gravy for Hamburger Steaks when you add to beef stock with smothered onions and mushrooms.
Tony's Brown Gravy Mix in the yellow can is a really good product for adding to your cooking liquids (pot roasts, etc.) also, makes a good gravy for Hamburger Steaks when you add to beef stock with smothered onions and mushrooms.
1
Posted on 8/28/17 at 7:27 am to dpd901
I read in America's Test Kitchen where he would start the roux with no oil, stirring the dry flour before adding oil once you start seeing some color. I tried it and it seemed to save a lot of time.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News