Topic: Demystifying Stocks & Sauces
Talking about some of the basics in cooking, we try to take the mystery and confusion out of making stocks and sauces. We cover the types and principles of stock, the mother sauces and how to make them, as well as some of the derivative sauces.
Our “Word of the Day” was Mirepoix (19:17).
The listener question this time was about alternatives to pasta, especially if you have a gluten allergy or intolerance. It’s another nice touch about cooking for allergies (22:31).
Keep sending in those questions and feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel.
Thanks for tuning in and we'll see you next month.
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