Matthew Givens wrote:

>Okay, I'm an amateur cook, trying to expand my horizons. Recently
>discovered gravies and sauces. Tried a Veloute' tonight, just the basic
>version (make a roux from butter and flour, and chicken stock and simmer,
>salt and pepper to taste), and it goes good with a pan fried chicken and
>rice. But I'm interested in experimenting.
>
>Can I take the same base, except instead of adding chicken stock add a 25/75
>blend of lemon juice and water, to be used on a fish, tilapia?
>
>How about a the basic roux mixed with melted chocolate and simmered to form
>a chocolate sauce? Maybe with some rapsberries for bonus?
>
>Where else can I take this basic recipe? My wife wants a moroccan style
>sauce with paprika, cumin, and so forth.
>
>Any comments or suggestions are welcome. I'm just trying to figure things
>out, here...
>
>
>
>
>
I say go for it....experiment....push the envelope. Some might say my
kitchen is a constant experiment. Despite my mother's warnings, I've
been "playing with my food" for 30+ years. I've had some disasters, but
have learned more from experimenting than from all the reading,
watching, and listening combined.

Bubba

--
You wanna measure, or you wanna cook?