Meh that’s an entire internet thing. Plus no one knows how to use who or whom yet there isn’t one complaint.
I do concede to the metrics point. In our medicine, and most culinary/pastry chefs all use metric measurements. It’s more accurate and easier to convert as it’s the decimal system.
The mother sauce bechamel is a white sauce made from roux and milk, however there is also velouté which is also white in color.
No we have many different types of cheese. One example would be Maytag Blue.
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