/ck/ - Food & Cooking

>>13647854
i make a lot of queso and alfredo sauce.
i always do a 3:3:1 mornay sauce. as in 3tbs fat 3tbs flour 1cup milk.
don't do equal mass ratios of fat/flour because the flour is so fuckin light, you'll get a heavy flour flavor even if you cook the roux brown.

with alfredo, since parmigiano reggiano is so expensive, i cut it 50/50 with parmesan, without sacrificing the rich flavor.

you're getting some acidity from the worcestershire, but adding vinegar can really improve the flavor. i like smoked paprika as well.
i'm mad into hot peppers. the brand "kiva smoked ghost pepper" is a very nice one. it's hot but the flavor is really exceptional. comes in a little shaker for like 10$ online. can't recommend enough.
if you have a trader joes near you, they make one of the best habanero sauces i've come across. i've tried so many and i can't find a brand like theirs. absolutely give it a shot if you've got one nearby.

about the spices and herbs thing, i don't know if this is common knowledge but i'll tell you the way i do it:
i sprinkle like a small pile of the spice on the surface, and taste that "high spice" region. then i sort of mentally imagine if i want it closer to that or not. it's hard to ruin food doing it this way, and you can experiment with flavors that you might not otherwise.

Unironically this. Their sriracha is garbage but this habanero sauce is fucking good and actually hot.