I love new ideas!When I was first learning to cook and figuring out the boundaries of what I could and couldn't do, I made this sauce that involved adding vinegar to a bechamel. The result was something both creamy and tangy and went really well with chicken and noodles. I haven't been able to find a "real" recipe with the same flavor profile. I might try to make it this week to get some pictures and try to write up the recipe for it.
Sounds interesting - I can imagine lemon juice would work too. In my experience, acids should be added at the end of cooking a sauce. They 'brighten' the flavour.When I was first learning to cook and figuring out the boundaries of what I could and couldn't do, I made this sauce that involved adding vinegar to a bechamel. The result was something both creamy and tangy and went really well with chicken and noodles. I haven't been able to find a "real" recipe with the same flavor profile. I might try to make it this week to get some pictures and try to write up the recipe for it.
I look forward to this! (I am a big fan of tangy food.)When I was first learning to cook and figuring out the boundaries of what I could and couldn't do, I made this sauce that involved adding vinegar to a bechamel. The result was something both creamy and tangy and went really well with chicken and noodles. I haven't been able to find a "real" recipe with the same flavor profile. I might try to make it this week to get some pictures and try to write up the recipe for it.
Are giblets allowed (aka considered "poultry" in this challenge), JAS_OH1? I have a pack of chicken liver in the freezer...
Yes.Since everyone said it would be ok to include it, I made a thread for the Smoked Turkey Legs: Recipe & Video - Festival-style Smoked Turkey Legs
This weekend I made a roast chicken and figured why not enter it into the challenge too:
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Recipe - Fowler's Roast Chicken
Sorry no video this time, but do you think it would be worth its own video?