Q & A
firstname.lastname@example.org and submit your questions. I will review all submissions every Sunday evening and post them Monday mornings. Please include your first name, last initial, and city where you're located. I received several emails with your questions this past week and hope to receive a lot more in the coming weeks. Here are the answers to your questions for this week:
NonChef, I'm confused about making sauces from roux. I hear about adding hot liquid to the roux and adding cold liquid. Which is the correct way? (Sharon C., Salem, OR.)
Sharon, I have noticed that as well and it can be confusing to say the least. What I can tell you is what I know and have read from famous Chefs. One of the greatest is Robuchon and he says if you have hot roux, use cold or room temperature liquid and if you use cold roux, use hot liquid. That's the way I do it and I have no problems. So that's what I recommend. Feel free to try it the other way; my experience has been that it's clumpy and is hard to get the clumps smoothed out. One thing is certain, always add the liquid to the roux and not the other way around.
I want to know when you are going to post your Paella? (Monique, S., Tempe, AZ.)
Very soon. I know I have been saying that; however, it will post within the next 2 weeks and that is a promise.
I would like to know which Chefs have most influenced you? (C.K., Denver, CO.)
Well, I would be remiss if I didn't first and foremost say my Mom. She's the one that I physically watched and got advice from. As far as well known Chefs go, Robuchon, because he has taken the classic Grande Cuisine de France and adapted it to today's living. Ina Garten (Barefoot Contessa) has influenced me in that she is able to create wonderful dishes while explaining each step in a way we can easily understand. I am a fan of hers. And who doesn't love Paula Dean!
I'm confused about which wines go with what meats and foods. Can you explain? (Laura M., Vancouver, BC)
When it comes to wine and food, I'm old fashion and traditional. A rule of thumb usually reads red wine with red meat, white wine with white meat. And then there are the exceptions as there always is. While a nice Chardonnay goes well with a roasted chicken, Coq au Vin demands a nice full bodied red like Merlot or Cotes du Rhone. Another rule of thumb which I go by (I don't know if it's an official rule) is that if you use a red wine for cooking, drink a red wine with your meal. If you use white wine, then drink white wine. The same probably goes for anything cooked with beer, one would want to drink beer with that meal. The sweeter wines are for the most part drunk with dessert as are the champagnes and sparkling wines. Are you confused even more?
I want to thank those of you who sent in questions. I hope that I have helped in any small way. I look forward to your next series of questions for our next Q & A Monday. Until then, have fun in the kitchen, enjoy what you make, and keep following.