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I have a recipe that calls for flour and butter and then says to combine them to make a "beurre manié" but it doesn't explain what that is or how it is made. Can you please explain. - Josh Beurre manié (pronounced Burr mahn-ee-AY) is a common way of using flour to thicken sauces, stews or soups. The term means kneaded or rubbed... Read more →
Mar 13, 2016 in Ingredients , Kitchen Basics , Methods and Techniques | Permalink | Comments (1)
I have an electronic scale that has fluid ounces as one of its measurement capabilities. How is it possible that a scale can measure fluid ounces , being a volumetric measurement? I see plenty of other electronic scales for sale that say the same thing, so there must be some conversion factor that can be programmed into a scale. I can... Read more →