At this tip, I have never had lumps in sauce or pudding. I stir the flour with a little cold water, milk or broth in a large beaker. When everything is stirred smoothly, a little cold liquid is...
Who does not know: fat (margarine or butter) for the Dutch sauce or others, melt in the pot, the exact time to watch, dust over flour, stir quickly, deglaze with broth or vegetable water in the right...
In order to always have a tasty basis for sauces and soups, I set up a small pot of water while preparing the ingredients (for each dish). Then all "waste" of vegetables and meat come in. Of...
When I touch some flour or starch to tie a sauce or other dish, I use a smaller jar for it. First add the liquid and then the starch, the glass is screwed on and then only shaken. In this way,...
I like to use hollandaise sauce, but only the homemade ones. It happens to me here and there that the sauce clots when it hits, mostly because the liquid butter - hopplahopp - is taken too fast. You...
Bechamel Sauce: Honestly, who has never burnt a roux or had problems with the lumps? Here's my superlight, unerring recipe for a béchamel sauce: about 500 ml of milk 1 egg 2-3 tablespoons of flour...
Mayonnaise can be prepared salmonella safe when using boiled egg yolk. In one of my previous tips, concerns were raised that when using mayonnaise, there is a residual risk to salmonella. For very...
Here's my suggestion for a "low-fat" or better digestible pesto: Because now in the summer, where you can make so many, even fresh pesto, of course, the problem comes on that you take a lot of...
Sauce can be kept warm in a thermos and served. Especially with delicate sauces such as Sauce Hollandaise or Sauce Bernaise, it is not so easy to keep them warm until the rest of the food is also...
If it has to go fast again, there is hardly any time for rinsing and the pasta sauce from the day before / finished sauce is still in the fridge, here is a little tip for child-friendly heating -...
