/ck/ - Food & Cooking

>>17275532
Please learn the basics, for all our sakes.

>>10712623
Beschamel sauce
1l full fat milk
50g butter
50g flour
an onion
6 cloves
nutmeg
bay

Simmer the milk with the onion, sliced and studded with cloves,a bay leaf, and a little grated nutmeg until infused
melf the butter, stir in the flour till it smells biscuity
Little by little, pass the milk into this, incorporating all the milk and scraping the edges before adding more
simmer this, stirring often, until thickened to desired consistency
for a sauce mornay, add grated cheese (gruyere)

>>10711043
It is absolutely worth it if you have the time and means to break it down, and the mouths to feed or means to preserve it
I fucking love getting together with friends and breaking down pigs, it gives you a massive appreciation for the animal and what it means to kill, cook, and eat meat. Also offal is wonderful and the fresher the better.

Sauce design basics. Can anyone recommend a book or resource that emphasizes pairing flavors? In art there are color wheels, is there something similar for basic flavors like sweet bitter and so on? I'm well aware of the mother sauces, bases etcetera. Looking for something that edges past that without being too advanced. Some info on flavors that work with different textures would be useful too. I guess like a jumping off point from pic related.