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 ...
Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
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 ...