Informational (7)
Sauce has the ability to impact any meal. The main difference between a $20 meal and a $60 meal is typically the quality (and flavor) of the sauce. The major distinction between various sauces is the base and the thickening agent. There are many different kinds of sauces. Learning to master each of them will transform your ability to cook.
Autolyse (it rhymes with "auto-cheese") is a relatively new theory that was introduced into bread-making in the 1970's. The purpose of autolyse is to allow the flour to absorb the water and begin to form gluten strands and mature without any foreign components.
Although eggplant is not an overly nutritious fruit, eggplant can be useful in a variety of cuisines.
Here is basic information for selecting and using eggplant.
Sous Vide (pronounced /Soo·Vee/) is a cooking process that involves placing the food in a hermetically sealed bag and submersing it in water. The water can be heated to a specific temperature for long periods, resulting in a final product that is juicy and tender. This article provides general guidelines on using a Sous Vide to prepare various cuts of meat. The Cooking Temperature will determine the "doneness" of the meat. To ensure food safety, never use a cooking time/temperature that is lower than the value on the Pasteurization Chart listed below. Any whole fowl should be spatchcocked or quartered before cooking by Sous Vide. The recommendations listed here are based on my own experiences. Your mileage may vary.
Making cheeses or yogurts requires sterile tools. Your Instant Pot can be easily sterilized to limit the "bad" bacteria so that the "good" bacteria, which produces the desired flavors, can flourish and grow and will not be overrun by colonies of "bad" bacteria.
Always use unspoiled milk products when making yogurts and cheeses.
Roux (pronounced: /roo/ like in "Kangaroo" in English, or in French: /rahoe/ where "ra" is like the vowel sound in "rough" and "ho" sounds like "hoe". The emphasis is on the first syllable) is a standard sauce of French Cuisine and is a base for 3 of the 5 French Mother Sauces. It is made with butter and flour, allowing the gluten to thicken your dish.
Measuring flour by volume can produce a wide range of results, depending on how tightly or loosely the flour is packed in the measuring container. A more consistent method for measuring flour is by weight. However, this becomes even more complicated because the weight of the flour will vary by brand and by type of flour.
