Post B67dNoqYJuK9GY8fwm by flyingsaceur@ioc.exchange
(DIR) More posts by flyingsaceur@ioc.exchange
(DIR) Post #B67bBie3Lsc6eHOXya by futurebird@sauropods.win
2026-05-09T13:25:15Z
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All these michelin star chefs in my easy cooking thread talkin' about "white sauce" and "lightly brazen and stuff.
(DIR) Post #B67bJzrbDZGUMqg6oS by wyatt_h_knott@mstdn.social
2026-05-09T13:26:44Z
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@futurebird 🤣 sorry
(DIR) Post #B67bKj8UtaWImHvjto by futurebird@sauropods.win
2026-05-09T13:26:53Z
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We are talking about putting some frozen broccoli in the craft mac level cooking here OK?
(DIR) Post #B67bpNoiD3EbdQIHU8 by bryanredeagle@beige.party
2026-05-09T13:32:19Z
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@futurebird You just gotta yell some French words while you dump in the frozen broccoli. That's how to properly chef."Fromage!""Parapluie!""Maison!"
(DIR) Post #B67dNoqYJuK9GY8fwm by flyingsaceur@ioc.exchange
2026-05-09T13:49:49Z
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@futurebird aioli is just spicy mayo, pass it on
(DIR) Post #B67dSHSLtMYR9hwlBQ by llewelly@sauropods.win
2026-05-09T13:50:39Z
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@futurebird may my coffee forever be as black as ink and my sauce as red as blood.
(DIR) Post #B67ddxk70owtURpANk by australopithecus@mastodon.social
2026-05-09T13:52:45Z
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@futurebird Surprisingly, both a roux and a standard beschamel white sauce is stupidly simple:Roux: cook some flour in butter (or oil) until it just starts to darken in color (this denatures the gluten, making it usable as just a starch). This can be stored in the fridge for later.Beschamel: heat some roux in milk until you like the thickness, and salt enough to taste good
(DIR) Post #B67e7yz0xtdw1a6qTw by epicdemiologist@wandering.shop
2026-05-09T13:58:11Z
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@futurebird Serious recommendation: There's a series of kids' cookbooks called "Easy Menu Ethnic Cookbooks" that have some excellent recipes, and they don't assume you (or the kids) know anything to start with. Some of my favorite go-to recipes came from them. My library had about 20 of them; if your library doesn't, they're also readily available used.
(DIR) Post #B67eRzZOUdWtdUfPLE by donray@mastodon.online
2026-05-09T14:01:44Z
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@futurebird And everyone should really try “flambé.” A truly delightful culinary experience.
(DIR) Post #B67flWKd0eJKhXdUdU by log@mastodon.sdf.org
2026-05-09T14:13:30Z
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@futurebird Okay, but have you tried putting a can of kernel corn into your black beans and rice? And--get this--shredded cheese over the top.
(DIR) Post #B67izoLN8bSqTtUQqW by DavidM_yeg@beige.party
2026-05-09T14:52:42Z
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@futurebird Sometimes we gussy up our KD into a real goor-may creation with some vienna sausage