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And the Sauce Thickens…

Hello fellow foodies, 

I promised you another trick to thicken sauces so here it is. You can take some cooked rice, a stock of your choice and puree it. Let it simmer for a while. Add it to any stew for a nice texture. For seafood bisques or stews, use the shells of the seafood and simmer in butter and herbs. U will notice the sauce get a nice silky texture. Drain the shells and use as the base for dish. Can use for rice too. Thanks for checking me out. Have questions. Dont hesitate. Gn.