1 octobre 2019
Joshua Schlachet, « Observing Textures in Recipes », The Recipes Project, ID : 10670/1.1aq3pp
By Elaine Leong I have held a long fascination with how textures are represented in recipes. As we all know, then as now, producing medicines and food often involves a multi-step process, and careful observation of changes in textures is often the key to success. Classic White Sauce Take, for example, the classic white sauce. It all seems simple enough – we mix and heat together butter and flour and then add milk (hot or cold, depending on where you stand on this issue), simmer and wh...