My most useful cooking skill is the plain white sauce, which is endlessly variable.
1 tablespoon butter (margarine/oil) 1 flat tablespoon flour 1 cup milk (or other liquid) Spices to taste
In a small saucepan, melt the butter or margarine or heat the oil. When it's sizzling, throw in the flour and stir, stir, stir a minute to cook the flour. I prefer a whisk but you could use a wooden spoon. Then pour in the cup of milk and stir, heating to a boil. Then lower to medium and stir, stir, stir until it thickens. Add salt and pepper to taste.
Now come the variables. Add a handful of grated cheese for cheese sauce. Pour over pasta or veggies. Add a couple heaping spoons of mustard for a mustard sauce. Add lots of dill and a squeeze of lemon and you have dill sauce for fish. Use the liquid from a can of mushrooms and add half-n-half to make a cup of liquid and you've got mushroom sauce. Add curry spices for an Indian style meal.
Then you can vary the liquid. Skim milk to full cream, including buttermilk. Use chicken or beef broth to add flavor and throw in a couple spoons of sour cream or yogurt once it's thickened. Use leftover strained soup. Whatever's in the fridge that might taste good.
If you fry meat in a pan, take the meat out and set aside. Eyeball the amount of oil left and pour off until you've got a tablespoon. Deglaze the bottom of the pan with as little liquid as possible (water or wine rather than milk). Add the flour and stir. Then a cup of meat broth. When it's thickened, add some sour cream if you like creamy gravies. Season to taste.
I've even made rice pudding this way when I had a late night desert craving. Using half-and-half with a little rum added. Then sugar, vanilla and cinnamon and leftover rice. It wasn't bad.
I mostly think of cooking as a) getting everything cooked and non-toxic (hello, meat thermometer). b) Then it's all about how do I flavor it? A tasty sauce is the easiest way to accomplish that.
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branchandroot
no subject
Date: 2011-05-09 06:08 pm (UTC)1 tablespoon butter (margarine/oil)
1 flat tablespoon flour
1 cup milk (or other liquid)
Spices to taste
In a small saucepan, melt the butter or margarine or heat the oil. When it's sizzling, throw in the flour and stir, stir, stir a minute to cook the flour. I prefer a whisk but you could use a wooden spoon. Then pour in the cup of milk and stir, heating to a boil. Then lower to medium and stir, stir, stir until it thickens. Add salt and pepper to taste.
Now come the variables. Add a handful of grated cheese for cheese sauce. Pour over pasta or veggies. Add a couple heaping spoons of mustard for a mustard sauce. Add lots of dill and a squeeze of lemon and you have dill sauce for fish. Use the liquid from a can of mushrooms and add half-n-half to make a cup of liquid and you've got mushroom sauce. Add curry spices for an Indian style meal.
Then you can vary the liquid. Skim milk to full cream, including buttermilk. Use chicken or beef broth to add flavor and throw in a couple spoons of sour cream or yogurt once it's thickened. Use leftover strained soup. Whatever's in the fridge that might taste good.
If you fry meat in a pan, take the meat out and set aside. Eyeball the amount of oil left and pour off until you've got a tablespoon. Deglaze the bottom of the pan with as little liquid as possible (water or wine rather than milk). Add the flour and stir. Then a cup of meat broth. When it's thickened, add some sour cream if you like creamy gravies. Season to taste.
I've even made rice pudding this way when I had a late night desert craving. Using half-and-half with a little rum added. Then sugar, vanilla and cinnamon and leftover rice. It wasn't bad.
I mostly think of cooking as a) getting everything cooked and non-toxic (hello, meat thermometer). b) Then it's all about how do I flavor it? A tasty sauce is the easiest way to accomplish that.