The Most Irritating Woman In The World

Cooking is an art form. And I have made a few masterpieces and a few more, let’s just say mistakes

If you know what a result is likely to be it's best not to mess around with baking. But I have done it quite a bit with good results. A recipe is just a guide in my opinion.

Rules to baking are there because it has to be. I love cooking as I get to experiment. Just wish once in a while that I actually recorded what I did because it was so good

Easy to mess it up.
I love it when I accidentally stumble across something delicious when I thought I was screwing up.

*I* don't burn the stuff. Just saying how Old Rachel rolls. LOL. She always puts Extra Virgin Olive Oil in a "screaming hot" pan.

I usually put it in and warm it up with the pan

I will use virgin or just regular since they have a higher smoking point. Mostly though I use grapeseed oil or butter.

I'll use avocado oil if I'm out of olive oil

Man... I know some folks use canola oil in their roux. Does that not just make you gaga? It's freaking butter or i'm not making it! And I prefer it to be actual butter, not some nast Land o lakes butter.

Gag. Geesh... I have some serious dry eye so my vision is worse than usual. I just can't see the small print.

Yeah, no, canloa oil in a roux is weird...it's definietly butter cut from a stick of butter, usually equal parts butter and flour. The other thing I'll use to thicken is a little bit of corn starch mixed with a little bit of water (i don't measure that). We have arrowroot as well, but I never use it

I wouldn't have known it was a mistake if you hadn't pointed it out

You know me. Always ready to point out my own mistakes! LOL!

One thing I do right is make everyone in the house take "roux stirring" shifts when I make a dark roux. That way no one has to stand there for an hour stirring. That's about the extent of my intelligence lately. LOL

I don't usually do any kinds of dark roux or something that takes longer than a few minutes to thicken.

Most of the time I'll just go for a blond or a white.

Yet another variation I use; I go for the old milk and flour to thicken gravy

This didn't really happen. I'm just picturing the FIRST WORLD PROBLEMS lady saying it

LOL! That's about right though!

Does that answer your question, Monica?