[Sca-cooks] flour
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Feb 12 02:46:26 PST 2007
On Feb 11, 2007, at 11:05 PM, April Page wrote:
>> Wayne Gisslen writes in "Professional Cooking" that a heavily browned
>> roux has about one-third the thickening power of a white roux.
>
>> Adamantius
>
> Ah, but but it doesn't have that lovely flavor a roux browned to
> the color of a lightly creamed cup of coffee does.
>
> Elizabeth Seale
> (A little ole gal from New Orleans)
True, but there's no value judgement being made here. It's just a
matter of being aware of what you can and cannot do with a
technology, and when you come across a "cannot", how to get around it.
Adamantius
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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