Denise
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Is that 102 pixels high or wide? Mine is currently 120 pixels wide, which is the largest that the program will allow. I don’t know how the larger ones are being put up. They must be going about it some way other than putting it up as an avatar at the bottoms of their profiles. Do you want me to reduce mine, or is it okay?
Another method (but it requires preparation beforehand) is to make up a regular roux, however you use it most often, but don’t add the liquid. Instead, remove it from the heat and let it cool until it mounds when dropped from a spoon. Put a sheet of waxed paper on a cookie sheet. Drop the roux by spoonfuls onto the waxed paper, far enough apart that they don’t touch. Freeze until solid. Remove the “roux wafers” from the waxed paper and pack in bags. Keep in the freezer. For emergency thickening, just open the bag and add as many wafers as you need to a hot liquid. Stir constantly until the roux melts and thickens the liquid.
This method can be used in cases where instant mashed potatoes would interfere with the taste or texture of the recipe, or if you’re out of the potatoes.
Oh– I forgot– my arm feels much better (at least so far today). I hope the medication the doctor gave me takes care of it. It never rains, but it pours!
Both methods need to be posted. That way anyone who is inexperienced and doesn’t already have a preference can try both and decide which they like better. I think that we will have a lot of conflicting information posted on this particular section, but that is not necessarily a bad thing. Cooking is as much an art as it is a science.
Hey– I’m not down on myself! He wasn’t my type anyway. Besides, Stephanie, you already know who I’ve got my eye on! Does that sound like bad self-esteem to you? (I’m only 20 years older than he is– it’s not too bad!)
Yes, I know guests never come by when the house is clean. That’s the story of my life here in Missouri.
I don’t think there is a difference. Salsa is Spanish for “sauce.” Picante sauce is just the way we say the same thing in English mixed with Spanish. Picante means “hot” or ” spicy.” There may be some slight difference, but I don’t think it really matters. They are very similar, at least as far as the commercial versions go.
A roux is a mixture of fat and flour that is the base for many sauces. It can be browned or not, depending on the recipe and personal preference.
By the way, I strongly disagree with the idea that you shouldn’t add cold liquid. I’ve been doing it for years. I always get a very smooth sauce. If you add hot liquid the roux will thicken too fast and you will get lumps. Adding cold or cool liquid keeps that from happening. It cools it just enough to give it time to incorporate into the liquid. Just keep stirring and it will melt.
Also, you should avoid adding all the liquid at once. It’s better to add it slowly at the beginning, stirring constantly, and speed up when you get about 1/4 of the way through. This also helps prevent lumps.
For a basic medium sauce (such as gravy or white sauce) the recommended proportions are 2 tablespoons of fat (butter if making a white sauce) and 2 tablespoons of flour per cup of liquid. A thinner sauce can be obtained by using 1 tablespoon of fat and 1 tablespoon of flour. A very thick sauce is produced by 3 tablespoons of each per cup of liquid.
Browning the roux adds flavor, but it reduces the thickening ability somewhat. This should be expected.
Many sauces are further thickened by reducing after the roux has been incorporated. This is done by simmering while stirring constantly. If you don’t stir constantly some of the flour may sink to the bottom and burn.
Anyway, I just assumed that everyone here knew what a roux is. Goes to show what happens when we assume, doesn’t it? You have probably made a roux on numerous occasions. You just didn’t know what it was called! Now you know.
Actually, the fat wasn’t very hot yet. It happened very fast. I did get scalded a bit, but it wasn’t too bad. I think most of the fat melted in mid-air from the friction of moving so fast! It was funny, but that delivery guy was cute, so it was pretty embarassing, too. Of course, a cute man can’t ever come by when my house is clean and I look okay. No wonder I’ve been all alone for 8 years!
Well the site’s only been up for a few days! I’m sure it is fine, it just needs the fine tuning you’d expect for a new message board! No need to apologise. Thanks for letting us know, though. It’s nice to be kept updated.
Situations like that can be so stressful. Be sure you don’t get too overwhelmed– and take time for yourself to keep from getting too discouraged. Even just a minimal amount of care can really drain you if you don’t take steps to prevent it (and sometimes even if you do). I’m so glad your mother is doing better, though.
