Hi All...I'm looking to buy a Chinois and am overwhelmed with the choices. Good quality is most important. Will be for home use and a low volume catering business.
Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process?