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feeling
saucy?
simple equations for flav-o-rific food
| 1 2
3
continued from page 1 |
béchamel (milk sauce)
the basic equation |
(1˝ tbsp. butter) + (1˝ tbsp. flour) + (1˝ cups warmed milk)
technique |
melt butter, stir in flour and cook for 2 minutes; stir in milk and cook
until thick and smooth
pairs best with |
blanched/steamed veggies, pasta
simple variations on the equation |
1 (basic) + (grated
cheese) = Mornay/cheese
sauce
2
(basic) – (milk) + (chicken, veggie, or beef
stock)
= brown sauce
dark stir-fry sauce
the basic equation |
(1 tbsp. soy sauce) + (1 tbsp. wine) + (1 tsp. cornstarch)
+ (1 tsp. water)
technique |
combine all ingredients in a bowl and stir well; pour mixture into
pan/wok along during final minute or two of cooking
pairs best with |
stir-fried veggies and meats
simple variations on the equation |
1
(basic) + (˝ tsp. sesame oil)
2
(basic) + (1 tsp. mild vinegar)
3
(basic) + (1 tsp. sugar)
4
(basic) + (1 tbsp. chili bean
paste)
5
(basic) – (˝ tbsp. soy sauce) + (1
tbsp. oyster sauce) + (1. tsp water)
6
(basic) – (˝ tbsp. soy sauce) + (2
tsp. fish sauce) + (1 tbsp. brown sugar) = Thai
stir-fry sauce
light stir-fry sauce
the basic equation |
(˝ c. stock -- chicken, fish, or veggie) + (1 tbsp. cornstarch) + (1
tbsp. water)
technique |
combine all ingredients in a bowl and stir well; pour mixture into
pan/wok along during final minute or two of cooking
pairs best with |
stir-fried veggies, tofu, and seafood
simple variations on the equation |
1
(basic) + (1 tbsp. white wine/sherry)
2
(basic) + (˝ tsp. sesame oil)
3
(basic) + (ground white pepper)
walk
this way ... more great sauces!
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