I've decided that I need a bit of structure and purpose to my cooking/baking, so I've decided to be more systematic, as inspired by Julie Powell. I want to master the basic types of sauces, which I should have already done, but there hasn't been much call for thickened sauces when I usually cook. In fact, I was trying to make a sauce from the left over juice in the pan of the pot roast, and it was totally hopeless. I realized that I really have no clue how to thicken sauces, make sauces, add depth to sauces, etc. So next it's all about tackling sauces. Speaking of, here's a pic of my lovely new Dutch oven.

So I'm not sure what else to tackle besides sauces, so if anyone even reads this, a few suggestions would be nice. There are definitely a few recipes from Mastering the Art of French Cooking that I want to try, mainly due to the descriptions given in Julie's blog.
Plus, every Tuesday I'll be going to a Breadmaking class given by the local continuing education center. Tomorrow's my first class, hopefully enough people will register so the class can be continued and not cancelled. I think another bit of a project, mainly because of the class, will also be breadbaking and possible basic pastry/baking techniques, like making pasta or souffles.
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