Matthew Givens said:Okay, I'm an amateur cook, trying to expand my horizons. Recently
discovered gravies and sauces. Tried a Veloute' tonight, just the basic
version (make a roux from butter and flour, and chicken stock and simmer,
salt and pepper to taste), and it goes good with a pan fried chicken and
rice. But I'm interested in experimenting.Can I take the same base, except instead of adding chicken stock add a 25/75
blend of lemon juice and water, to be used on a fish, tilapia?How about a the basic roux mixed with melted chocolate and simmered to form
a chocolate sauce? Maybe with some rapsberries for bonus?Where else can I take this basic recipe? My wife wants a moroccan style
sauce with paprika, cumin, and so forth.Any comments or suggestions are welcome. I'm just trying to figure things
out, here...
I say go for it....experiment....push the envelope. Some might say my
kitchen is a constant experiment. Despite my mother's warnings, I've
been "playing with my food" for 30+ years. I've had some disasters, but
have learned more from experimenting than from all the reading,
watching, and listening combined.
Bubba
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You wanna measure, or you wanna cook?