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Of the five French mother sauces, which is your favorite and why?

I use Bechamel often and Espagnole based on demi glace instead of brown stock. Hollandaise and Red Sauce not very often. Veloute practically never and I would replace this French classic with Japanese Teriyaki sauce if I...
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I use Bechamel often and Espagnole based on demi glace instead of brown stock. Hollandaise and Red Sauce not very often. Veloute practically never and I would replace this French Show More
Bechamel. white roux (butter and wheat flour) and cream or milk
Espagnole, reduced brown beef stock thickened with brown roux (butter and roeasted wheat of rye flour)
Hollandaise, emulsion based on butter and thickened with egg yolk under stirring and slow increase of temperature
Red Sauce, reduced tomato base thickened with gold roux (lard of butter and golden roasted wheat flour)
Veloute, white stock (slow cooked bird meat with veggies) thickened with egg yolk and cream
I put ketchup on my eggs and industrial Ranch sauce on my steaks
I'm an energy being I don't need food
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I Received A Message From The Staff Here On GaG Informing Me That Yesterday, June 16th Is My 5th Year Anniversary On GaG. Should I Go For 5 More?

When I joined GaG 5 years ago, it was my intention to be able to help people and to spread my lifelong experiences along the way. It's been a great experience for me and I have made some friends along the way....
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Girls/women - how many squares of toilet paper 🧻 do you use when you just go pee?

I know that I use way too many, at least 8-10 maybe. I'm just curious how much others use. Sorry 😐 for a kinda gross question.
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