Five-Step Method for Making Sauces
January 20, 2012 | Posted in Food & Recipes | Post a comment | Share Article |
As a home cook, one of the hardest things for me to accomplish when first starting out was making a rich velvety brown sauce to serve on steak, lamb, veal, pork, or even chicken. I could put together a pretty good pan sauce using the dripping after sautéing or roasting a piece of meat but it never quite had that incredible intensity that I experience when dining out at a great restaurant. Photo credit: Carlos Porto (http://www.freedigitalphotos.net/images/view_photog.php?photogid=345)
Want to bake cheesecake successfully?
This is a very fast and simple recipe for ice-cream, which I invented when I misread an old Mary Berry recipe – I accidentally missed out the egg yolks, but the end result still tasted good. The reason why it’s so easy is that it doesn’t involve making a custard, as most ice-creams do.
