"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 07-19-2007, 04:11 PM   #11
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Originally Posted by ironchef
LOL, didn't have any on hand. I did have some nice thick-cut applewood smoked bacon though so I used that.
OK, you are forgiven (I love it when I get to do that to ic).

Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-19-2007, 04:30 PM   #12
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Originally Posted by skilletlicker
Thanks ic, for answering the Marcel avatar question. I wanted to ask but not bad enough to risk insulting you. Thanks also for the buerre manie explanation. I had to google the term to have any sense at all of it. Would I be correct to assume that the amount you would use would be roughly the same as the amount of butter and flour to make a roux on the front end for the same volume of stew?
I guess it would depend on how thick you want it. For the amount in the pic, I used about 2 Tbsp. butter/2 Tbsp. Flour. I guess that would be roughly the same amount if I had used a roux. I guess out of habit and out of personal preference, I like to get the flavor of something to how I want it before I thicken it. Then I don't have to adjust the thickening if the flavor is off had it already been thickened before.

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:57 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.