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Help: making a roux

Thank you for taking the time to explain about roux and using cornstarch. I'm going to give it a go again and follow every ones advice. Cheers :-)

Feb 29, 2012
im_with_ana in Home Cooking

Help: making a roux

I added my milk in cold! I didn't do one thing right. So if I'm making cheese sauce, I need to add HOT milk into my roux, then take it of the heat and my cheese sauce!thank you for all tje replies because I get it now. Although out of curiosity say you only had strong white flour or self raising flour, could you use that ? I'm just wondering, becase the day I went to make my roux for a practice, I ended up improvising and using corn starch .. so i was just wondering if u were stuck could you use one of those types of flour?

Feb 29, 2012
im_with_ana in Home Cooking

Help: making a roux

Thank you for this alternative :-)

Feb 29, 2012
im_with_ana in Home Cooking

Help: making a roux

I added in milk and then cheese all at the same temp that had made my (crap/fake/weak attempt of a) roux. So when I'm using corn flour/ starch (I'm irish btw), I need to mix it cold liquid then add it to my hot liquid to create clear sauce? And to make a roux I must use pplain flour and fat! I think I've got it.. I'm going to give it another go asap. Obviously I've messed up from the corn starch right to when I put the cheese in ..
Ahhhh

Feb 29, 2012
im_with_ana in Home Cooking

Help: making a roux

So I know that fat amount=flour amount, I.e when I'm making a roux I have to use equal amounts of fat and flour. I tried making a roux to make a cheese sauce and completely messed it up. First of all I didn't have any butter so I used lard (its fat, isn't it?) And then when I added in my cornflour (i improvised as i had ran out of plain flour) then added my cheese and it just turned intto a lumpy mess.
My first question is, when making a roux I have to use plain flour amd either butter or oil, no alternatives?
And my second question is how do I know when to use a roux when making a sauce?
And lastly are there any alternatives to making cheesey sauces or is making a roux better?

All help is greatly appricated! And hopefully some day when I understand all the "sciencey" bits of cooking, I can maybe help some one aswell :-)
Brooke.

Feb 29, 2012
im_with_ana in Home Cooking

HOW TO PICK a starter and main course [moved from UK]

This was another thing I was thinking, about contrast vs carraying another flavour into the next course, and which was the correct or better option. So either way is fine? As long as when carrying a flavour over, its done subtly?

Feb 25, 2012
im_with_ana in General Topics

HOW TO PICK a starter and main course [moved from UK]

Thank you everybody this has been very helpful! I am really grateful for all the replies! I really love cooking.but I'm not very experienced with the "science behind food" just yet. I've decided on a prawn starter and duck for a main course. :-) I'm going to use asian inspired flavours and hopefully it will turn out beautifully! Brooke.

Feb 25, 2012
im_with_ana in General Topics

HOW TO PICK a starter and main course [moved from UK]

Thank you for the quick reply and the help! I'm trying to plan a dinner to cook for my boyfriend next week. When I'm making dinner I usually only make a main course and desert, so I wasn't sure if making prawns for a starter and then following that with maybe a chicken or beef main would work.

Feb 25, 2012
im_with_ana in General Topics

HOW TO PICK a starter and main course [moved from UK]

Is there any basic rules to follow when choosing a starter that will compliment the main course I cook. For example, if I was having prawns for a starter should I opt for a meatless main course, or what kind of meat should I use to follow up on a shell fish/ fish starter? Like wise if I had a chicken starter, should I skip the meat on the main? Any help is much appresiated. Brooke :-)

Feb 25, 2012
im_with_ana in General Topics