Sourdough making © Reka Csulak

Bread as it should be

The best point of my week is when I can start to make my own sourdough bread and I think you should try it at least once, to see if is this your thing or not. Before I made a decision about creating a starter then bake a bread I didn’t bake bread regularly, so just to send a bunch of confidence: I’ve started this … Continue reading Bread as it should be

Veloute sauce © Reka Csulak

Sauce of the month – Veloutè

Magyarul  ⇣  Veloutè We discussed how to make roux and bèchamel, so let’s prepare another sauce. Like béchamel, velouté is considered a white sauce and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making other sauces, this is why it’s essential to know the right method of each. Veloutè is made from white roux and … Continue reading Sauce of the month – Veloutè

Bechamel © Reka Csulak

Sauce of the month – Bèchamel

Magyarul  ⇣  Bèchamel After You know how to make a good roux, we can start a discussion about the sauces. Béchamel sauce also known as white sauce, is made from a white roux and dairy (milk or cream), it exists since the sixteenth century and it is one of the 5 mother sauces of classic French cuisine. These sauces are the starting point for making … Continue reading Sauce of the month – Bèchamel

Roux © Reka Csulak

Sauce of the month – Roux

Magyarul  ⇣  Roux Happy New Year! I hope you have some great ideas or new habits for 2018 what you would like to introduce to your everyday life. I will start the year with interesting post series, and in the ‘Sauce of the month‘ posts we will talk about a basic element of cooking a bit more detailed. But what makes a sauce a sauce? … Continue reading Sauce of the month – Roux