|Swap Coordinator:||StagKing (contact)|
|Swap categories:||Challenges Email Food|
|Number of people in swap:||3|
|Type:||Type 1: Electronic|
|Last day to signup/drop:||February 16, 2019|
|Date items must be sent by:||March 9, 2019|
|Number of swap partners:||3|
Kitchen Challenge Swap Series
For this swap series each swap will address a different food, cooking/baking technique, or style of food/cooking. This series is for kitchen nerds who enjoy to experiment in the kitchen, try new things, and don’t mind if a recipe fails a time or two. So get out your pots, pans, trusty spoon, a kitchen scale (if you have it), and an open mind. Lets have some fun!
This series is also a great way to start a cooking and/or baking journal. I use my baking journal as a way to track recipes I’ve tried, how the recipe turned out, what I’d try next time, and any substitutes or conversions I made. It’s a great tool for food nerds who love to spend time in the kitchen.
This swap’s challenge is: Roux
For this swap we will be exploring recipes that utilize a “roux” in it. A roux is made by cooking flour in a fat such as butter, lard, pan drippings, or ghee. By cooking the flour and fat together it creates a thickening and flavoring agent that is the base for gravies, gumbo, bechamel (white) sauces, stews, and more. It’s even possible to make vegan roux, so don’t be discouraged if you are! I personally use roux to make gravy for pot pies, pasta sauces, and cheese sauces. For this challenge find a recipe that utilizes a roux, make it, document it, and share it as outlined in the swap details below.
Lets get cookin’!
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