- Irresistibly bright pieces to embrace now
- Essential dos and don'ts when making pancakes
- Alessandra Ambrosio strips down for a Victoria's Secret shoot in Miami
- Easy tips to help you fix hat hair for good
- Obama and Biden unveil gun control plan as NRA goes after the president's daughters
- Must-see spots for an unforgettable babymoon
- The best vintage barware from Etsy
- Jennifer Lawrence shows off her archery skills for SNL
- Video: Give your button-down some sparkle with this crystal-collar tutorial
- Easy ways to expand your vocabulary
- Look and feel stronger with 5 moves
- Video editing apps worthy of an Oscar
- Financial tips to take away from Clueless
Posts for January 16th 2013
- Béchamel. This classic milk-based white sauce was named after Louis de Béchamel, chief steward to Louis XIV. It's composed of three main ingredients: flour, butter, and milk. The thickness of this cream sauce depends on the ratio of flour and butter to milk: the more milk, the thinner the sauce. It's usually served with eggs, fish, steamed veggies or poultry, or pastas, like macaroni and cheese.
- Velouté. This sauce is made just like béchamel, only milk is swapped for stock. Whether it's made from chicken, veal, or fish stock, velouté is typically not flavored with extra seasonings, and it's regularly used on veal, eggs, fish, steamed vegetables, poultry, or pastas.
- Espagnole. A brown stock-based sauce that may sound Spanish but is actually French in origin. Espagnole includes rich meat stock, browned vegetables, browned roux (a butter and flour mix), plus herbs and tomato paste. Unlike velouté, though, it's served mainly with roasted meats.
- Hollandaise. Egg yolks and fat, usually butter, are the basic ingredients for this yellow emulsified sauce. Like mayonnaise, this rich, creamy sauce tends to top eggs, vegetables, light poultry, or fish.
- Tomato. Whether it's made with raw, stewed tomatoes or a tomato paste, tomato-based sauce is generally used on pasta, fish, vegetables, veal, poultry, breads, and dumplings.
This list is still up for contention today, as still others believe that different sauces (like allemande, the egg-enriched velouté sauce, and vinaigrette) belong in the category of "mother sauce." How many of these have you made at home or sampled at a French restaurant?
- 16 must-try tasting menus across America — Zagat
- The 75 best quotes about food — HuffPost Taste
- A stylish way to control portions — Tasting Table
- A new site alerts you to open tables at hot restaurants — Eater
- Cold weather's endangering a quarter of this year's mandarins — Grub Street Los Angeles
- Great weeknight chicken dinners — Chow
- When restaurants are so dirty they lead to jail time — Delish
Every baker must begin somewhere, yet the calculated science behind baking is not always simple and intuitive for some, especially cooks who prefer to improvise in the kitchen instead of following a recipe verbatim. If you're new to baking or have had rough (aka messy or burnt) experience in the past, here are 10 tips every beginner baker should know going into a recipe.
- Don't try to wing the recipe without reading it several times. Do follow the recipe exactly to avoid making careless mistakes.
- Don't overmix the batter or else the pancakes can end up flat and dense. Do combine the wet and dry ingredients until they are just mixed. There should be some lumps.
- Don't attempt to cook large pancakes at first, because they are harder to flip and cook thoroughly. Do stick to four- to six-inch pancakes, measuring and dolloping out the batter using a trigger ice-cream scoop.
See four more dos and don'ts of making pancakes when you keep reading.
Before going to culinary school, I had no idea when to use the smaller skillet versus the larger one or how big a four-quart saucepan really is. For those who can relate to not having a clue what to do with that eight-, 10-, or 12-piece stovetop cookware set, this guide will take you through the most common pieces of cookware and how best to apply them.
Looking to introduce a new grain in your life? kitchenwlittleb cooks farro in a warm prosciutto and spinach salad.This salad combines farro, a less-used but nutrient-packed grain, with salty prosciutto, savory, sun-dried tomatoes, and spinach for a great, warm weeknight salad. It also makes for excellent leftovers as a cold salad.
For more — including the recipe — check out her blog, and then be sure to share your food photos in the YumSugar Community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.