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Results tagged with Search options user 40386

Questions with this tag should be about traditional ingredients, preparations or dishes from France - such as macarons, cordon bleu or foie gras. Questions about ingredients common to French-style cooking, but which aren't about a specific French dish, should not use this tag.

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Scald the milk. When you add cold milk to a hot roux it takes more time to reaheat the mixture and cook out the startches. It is unrealated to the lumpy mixture result. Lumps are caused when you add t …
answered Oct 29 '15 by Mélissa