Print Page - I'm a little embarassed.

Title: I'm a little embarassed.
Post by: tim on March 17, 2009, 18:54:40

1. Because my name is appearing disproportionally often. Apologies - but I have to keep mind alive.

2. Was just going to put in a thing about Beurre Manié - ( Manier, Maniere) asking if, like so many other additives, you freeze portions - because I was just using some to thicken a lash-up soup. Checked for correctness on Wiki & was told I may have spoiled things. But, on second thoughts, it must surely cook properly given time? After all, what else do you use it in apart from wet dishes?

But on 3rd houghts, looked this up - http://ph.answers.yahoo.com/question/index?qid=20080418160652AADJvF1

Interesting to save Roux instead?

Title: Re: I'm a little embarassed.
Post by: littlebabybird on March 17, 2009, 19:55:06

tim i have butter flour mix in my freezer (never knew it had a name)
i just chuck some in to anything that needs thickening
I would have to disagree with them that the flour doesnt cook though
if the flour didnt cook it would taste floury and it wouldnt thicken

lbb

Title: Re: I'm a little embarassed.
Post by: Hyacinth on March 17, 2009, 20:31:28

I've just looked at the link & although the chefs say roux is best (because the flour is cooked), if both you and lbb have used frozen butter flour mix & the taste is fine, then either will do?

Have I ever frozen portions of either? No! Never given it a thought...

What a Good Idea 8) ;D

..and no more apols from you, Timbo, please! for posting such interesting posts and delish pictures, or we'll think you're fishing for compliments ;) ;D)..

Title: Re: I'm a little embarassed.
Post by: littlebabybird on March 17, 2009, 22:56:02

my great nan had a pot of butter flour mix in her larder when i was little, mines in the freezer because it seems easy.
lbb

Title: Re: I'm a little embarassed.
Post by: tim on March 18, 2009, 08:09:32

More aplogies - forgot the picture!!!

Rather like refridgerator cookie mix?

Couldn't find much wrong with our Turkey (more Xmas left-overs) soup last evening.

Title: Re: I'm a little embarassed.
Post by: tim on March 18, 2009, 18:05:27

Reminds me that we have Basil in the freezer - ready for breaking off bits.

Title: Re: I'm a little embarassed.
Post by: Barnowl on March 19, 2009, 10:48:36

I have coriander in ice cubes

Title: Re: I'm a little embarassed.
Post by: PurpleHeather on March 24, 2009, 08:22:36

Instant mash works well as a thickener, healthier too.

Title: Re: I'm a little embarassed.
Post by: tim on March 24, 2009, 17:11:46

Now that's a new one to me.

Title: Re: I'm a little embarassed.
Post by: reddyreddy on March 24, 2009, 17:35:25

I love your posts Tim, have read quite a few but never replied but would hate the thought of them stopping!! ;D

Title: Re: I'm a little embarassed.
Post by: tim on March 24, 2009, 18:40:44

How kind. I love Surrey too.

I almost married her in 1941. I didn't because I went to India for 3 years. The 'cooling off period'?

In the event, I think I did right!!

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Produce => Recipes => Topic started by: tim on March 17, 2009, 18:54:40