Hello! I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?
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?