I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...
After reading up on the proper books, I started adding some acid when beating meringues. At home, I use cream of tartar, but when I am baking at somebody else's kitchen, I am lucky if they have at ...