A Meal For Pennies -- Flour Soup | HARD TIMES

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Let's try making flour soup. 👩🏻‍🍳 New videos every Thursday & Saturday, 8:00 PM EST! 🥳
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I adapted the recipe Toast Flour Soup from 'The Mennonite Community Cookbook' by Mary Emma Showater.
Chapters:
00:00 Intro
0:19 Introducing the recipe.
0:38 Mennonite Community Cookbook.
1:17 Speculating on the recipe's origins.
2:26 Toasting the flour.
3:06 Adding butter.
4:30 Roux not roo.
5:21 Adding milk.
5:44 Making lumps.
6:24 S & P.
7:24 Mushroom soup confession.
8:17 Tasting.
Mennonite Community Cookbook by Mary Emma Showater (Amazon affiliate link): amzn.to/3naSLXc
Le Creuset (Amazon affiliate link): amzn.to/3b7FaNl
This video was made in partnership with GlassesUSA.com. #ad #sponsored
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Pink pickled peppers plop perfectly."

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Опубликовано:

26 июн 2024

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Комментарии : 2,7 тыс.

@dustbitten 2 года назад

She’s really out here preparing us for the 2nd Great Depression 😭

@aroad2788 Год назад

Depending on where you live, it's already here.

@samieparadise9316 Год назад

Facts

@beaniesatthebeach8457 Год назад

😐😐😭

@kayakMike1000 Год назад

Well, it makes a great base for all the crickets and grubs.

@Keig0.mp4 Год назад

Some people already dont have money for big meals

@ruthbradley68 2 года назад

When I was at my poorest (I had no money whatsoever for 13 weeks with a flat and 2 little dogs, was also pregnant so the savings I had for baby things had to go on rent and utilities😞plus needed dog food so I went without) I had bought the cheapest self raising flour and out of desperation, I used to just add water to make a thick batter, fry it in a pan and it made a fluffy kind of pancake. Bit of salt and pepper on top and a small amount of Chop Brown sauce (similar to HP brown sauce) and it was filling and tasty! Bag of flour lasted ages and cost about 30-40p (was over 35 years ago) Had no vitamins and minerals in but it was filling and tasted lovely! You do what you do to live! It's amazing what you can live through lol Fortunately, baby was a beautiful, healthy baby girl Bet the soup is nice too, just didnt think of a soup at the time, just the eggless, milkless pancake! It kept me and the baby alive and all that matters! xoxoxoxoxoxoxox

@saint2600 Год назад

Strong and clever🙌

@thaliacrafts407 Год назад

Flour is actually pretty nutritious and the sausage have B12 in it. Maybe not the best diet for a pregnant woman, but i don't think your baby was deprived as many nutrients as you worried about. ❤️

@SpiritsAndDemons Год назад

A full belly is better then an empty belly. I have learned this lesson years ago. My parent's alway had no money and didn't know what to do with the food they had on hand. I was 10yo. Cooking a meal for my family. My mom, dad, grandparent's, my little sister... My parents and grandparents could NOT cook for the life of them. They stopped cooking all together when they realized I could cook better then them. 🤣 I don't know where I got it. They have all passed on now. Now I feed 6 children under 12yo and 3 adults daily "husband, his 22yo son, and me". Give me $5 and I can cook a meal for more then 10 people.

@ScutoidStudios Год назад

oh i wish i could get flour for 40p....

@dustbitten Год назад

Praying you don’t have physical ailments later in life since baby will take from your body what it needs if you’re not supplementing

@pikaw3475 Год назад

In Taiwan we have a sweet version of this soup called Mian Cha (麵茶). It's a cheap/comfort food belong to older generation: a hot soup made by pouring hot water into toasted flour and sugar with a bits of nuts such as sesame or peanuts powder. Sometimes there's a crunchy balloon-like flatbread (椪餅) on top. The pre-made powder is also sold in the supermarket.

@mich3281 Год назад

happy to see a fellow taiwanese mention this! :)

@ickleronny Год назад

My Hokkien ancestors passed this recipe down as well! I love how my grandma and 3rd aunt made it. They stir fry the powder so perfectly.

@thejasminedragonmerchant6843 Год назад

Ooooh, I've never tried that, but it sounds tasty 😋

@patrykskuba893 Год назад

Where?

@spacehuntress Год назад

@@patrykskuba893 ask ur mom

@sunchips18 Год назад

As Chef John always says, “Cold milk, warm roux, no lumps.” My experience has always taught this to be true.

@tjbuttsful Год назад

YEs and he adds it all at once. Always works for me.

@junebugtea6654 Год назад

I was wondering about the hot milk. I always add it in cold, and voila! No lumps!

@britbrat1127 Год назад

She was moving around cold flour too in the beginning like as soon as she turned the flame on, it was driving me crazy. Let the pan warm, Emmy lol. But I love her!

@imperialdelights1123 Год назад

Oh thank you I was wondering how to fix that before I gave it a go

@Joe-nu4rm Год назад

Yes, love chef John. Not a recipe I have tried and not liked

@g3naV 2 года назад

We fry up a bit of russet potatoes and onion, move them over to one side of the pan, use the oil from it to toast the flour, add boiling water. We call it gravy or bi-oo-eł in our Navajo language. We make frybread and warm up some Navajo tea, it’s comfort food meal.

@xbrandi12345x 2 года назад

what is the Navajo tea made of?? I am off to look for a Navajo cooking channel here on RU-vid. You made me curious to know more about all of it.

@michellespencer8838 2 года назад

Sounds delicious

@Mark0o0Polo 2 года назад

Whoaa, that sounds GOOD!

@hellooutthere8956 2 года назад

I want to try making Fry Bread.

@marcypoe8552 2 года назад

That sounds yummy!

@jenniferwintz2514 2 года назад

We learned yesterday that my husband is being laid off (as is the entire locale) after 21+ years. I've always been a thrifty cook, but your recipes and soothing voice are a balm in times of need. Blessings to all.

@sharonn9991 2 года назад

So sorry to hear that. I pray another door opens up soon for you guys, and that you are able to lean on each other for support and encouragement ❤️

@ifyouknowyouknow6964 2 года назад

Only going up from there ! Last year me and my bf had nothing, no jobs, were lost , we risked everything and moved across the us, lived in the car for two weeks , and we are now doing great. Your only going up from there

@jenniferwintz2514 2 года назад

@@ifyouknowyouknow6964 I will keep you in my thoughts, internet friend. Wishing you well. 💘

@jenniferwintz2514 2 года назад

@@sharonn9991 I hope so as well. I wish you all the best. 🙏

@Seriously_Nina 2 года назад

Sending prayers 🙏

@StreyMe95 Год назад

My 95yo grandma often cooks this soup, and I always looooooved it! She cooks it a bit differently though, and there are no lumps if you cook it her way. She first boils the milk and then gradually adds the flour, and stirrs for a few minutes. Sometimes she cracks an egg in it, but I prefer it without the egg. Also, she calles it "Skrob", which in serbian simply means starch. 😄😃 Greetings from Bosnia! ❤

@theguiltypaytheprice.4899 Год назад

Škrob*

@StreyMe95 Год назад

@@theguiltypaytheprice.4899 Haha mi ovdje kažemo "skrob". 😄😊

@candiceholland8684 Год назад

I can remember being broke enough where we would just put flour with water and salt and frying it in a pan with some veg oil. Stuff like this can really get you through those tough times

@jellybean1528 Год назад

Reminds me of recipe my mom makes, it has flour, water, eggs, salt and sometimes I'd sneak in 1 slice worth of cheese. Sometimes we still eat it.

@sototallycrissy Год назад

we did this growing up in 🇯🇲 jamaica sometimes we would add chopped onions or dried fish…. we call them fritters

@heathergoertzenloewen6506 2 года назад

Hello Emmy!!! I made your flour soup the next day after I watched the video. I’m quite poor and eat from the food bank whatever I receive. I had some flour, lard and some stock from an old hambone. I doubled your recipe. I then followed your instructions and then added some onions, cooked split peas and Lima beans. For spices I added sriracha sauce, curry, parsley and a little fennel. I will serve it over rice. Thank you for your tremendous instruction, your accurate evaluation of flavour and your brilliant suggestions on how to modify the recipe. I found it encouraging, and uplifting to have something of quality to eat from lean pickings. Love your blog and find you to be eternally charming. I wish all even greater joy and success in your kitchen and blog journey!!

@joltjolt5060 Год назад

Try homemade biscuits using milk, flour, vinegar (splash) and baking soda, and oil. Mix them up and cook in oven. Then pour this "soup" over them w black pepper. Biscuits and gravy.

@HarryCopperPot Год назад

Your version of this soup sounds amazing!

@camillegrinnaux879 Год назад

@@joltjolt5060 I was thinking that! Very similar to my gravy recipe.

@borahaeist3215 Год назад

if in the us use butter, lard is more expensive usually

@kli9005 Год назад

You just made country gravy.

@ikaruseijin01 2 года назад

A mennonite friend was visiting a sick friend of theirs who was struggling and they had virtually nothing in the cupboards but he made a tomato soup out of some roux and tomato juice and some herbs, and a few other items too... all because he had been raised with a grandmother who lived through the great depression and had taught him. He went and bought food for him too afterwards but he was able to "make a meal from nothing" by knowing some of these hard times recipes. The guy is a food genius, he has Sunday brunches that are legendary.

@louisejohnson6057 2 года назад

I haven't been to a good Sunday brunch for too many years! I've had a couple of mediocre brunches, but they were all in restaurants. Why would a restaurant think that leaving a tray of eggs Benedict to congeal under a heat lamp, for who knows how long, was a good idea? And then, to have the nerve to expect people to pay $15 per person🤯. We didn't stay. My best friend of the past 50 years is, like your friend, a gourmet cook. She's never made me brunch, but she has made me some amazing breakfasts. Her lemon poppy seed pancakes, with homemade fruit compote, are so good. And her cheesecake is so light and fluffy, it's unbelievable. And now I'm hungry, lol!

@robins_corner 2 года назад

My mother taught me how to "make something from nothing" and it made me a better cook. Using this roux recipe, I once made a sort of nacho cheese with 3 slices of sandwich cheese (which is all we had) and some seasoning. With a can of pinto beans and half a bag of tortilla chips. We had nachos and it was great. You can also use ketchup and seasonings to make a tomato bisque.

@lovescoffee9780 2 года назад

@@robins_corner m

@scruffy281 2 года назад

wow....great story. I love to hear about such creative people. That is what true cooking is all about IMO. You do with what you have. Thanks for sharing this.

@mintyyyj9632 2 года назад

I was raised by my great grandmother and she was born in 1933, she taught me the ways as well. It’s a blessing bc I’m broke asf now x_x

@goeatsanta5600 Год назад

I love how you don't judge the meal too much! I feel like with this type of recipe would be portrayed like it's wacky and crazy, but I like your more understanding approach to it!

@nooodisaster Год назад

This series was how I got into you. Your dignity towards these humble recipes is admirable.

@NeelTheSphynx 2 года назад

So me making a big bowl of white gravy and just eating it straight is totally fine. Understood.

@TwixTwins2 Год назад

😂😂 love this! S much as I LOVE gravy, I thought this my be a bit crazy. Guess not

@taylorbritt499 Год назад

My thoughts exactly 😂 This is how I've always made my white gravy for salmon patties, potatoes, and if you add cheese it's how I make my scratch Mac n cheese sauce. But now I wanna try it with mushrooms! Edit: oh duh, and sausage gravy! And if you use self rising flour or add some baking powder to the regular flour, milk, fat mix, roll it out, cut into circles and bake at 350F, you get easy peasy homemade biscuits! I do mine in the air fryer (4 minutes on each side) and it makes them wonderfully crispy on the outside and soft on the inside. So much you can do with just milk flour and fat!

@pgtrish Год назад

This is how my mom makes milk gravy to go over biscuits. You can also brown ground sausage and use that grease to make the gravy, mix the browned sausage back into the gravey serve over hot buttered biscuits. Soooo good

@MrJohneblaze822 Год назад

It would be better with some biscuits, sausage, and eggs lol 😆

@junebugtea6654 Год назад

I'm very excited about this permission to eat my gravy as straight up soup!

@itssunnyinmymind 2 года назад

There’s Flour Soup in Switzerland too, but the flour is roasted to a brown colour before making the soup with a bit of onion, butter and beef stock. And then we top it with a bit of Gruyere cheese!

@barbhayes5613 2 года назад

Yes! This is the one I remember my Grandma making! In her accent, it came out like ‘mow soup’ which as a child, I heard as ‘mouse soup’. It took my mother a little time to get THAT image out of my head, but when she did, I really loved that soup.

@cathyfield4765 Год назад

Now I want to make gravy your way. It sounds delicious and I just happened to have gruyere today.

@saint2600 Год назад

@@cathyfield4765 y'all are so cultured , i wish i got to try stuff like that 😮

@BijinMCMXC Год назад

She literally toasted the flour beforehand.

@lordnessa5893 Год назад

Yep, she said at 1:36 that there is Mehlsuppe in Switzerland :)

@windmaze8735 Год назад

In the old days in Norway, this was very typical everyday food! Vassgraut, literally "water porridge", consists of basically just two simple ingredients, water and flour, and can be worked and prepared in many different ways. As Ruth Bradley has already said, using old porridge sort of like pan cake batter was very common, and depending on what you added it could be sweet, savory, sour or whatever you wanted. :) I think this is one of those foods that are so simple practically every culture with access to grains has a version of it.

@KayOticOne Год назад

Such a versatile recipe! My mother often used this as a base for soups during the cold months, and also used it as gravy over our potatoes - it can be changed up so much by the addition of fats, meats, vegetables and spices etc., and we ate every bite - we lovingly referred to it as her 'poverty slop' 😂

@anarudiaz Год назад

Would you add the meat/veggies before the milk or after?

@KayOticOne Год назад

@@anarudiaz If it was a fresh batch, she would season and cook the meat first to brown it so it would give the dish more flavor, and then add the vegetables after so they won't be too mushy. If you are wanting to use leftovers, make the flour 'soup' first and add spices and the leftover meat/veggies, and let it simmer until the flavors infuse. At least that is the way she always did it :) (Also a splash of lemon juice mixed in at the end makes it very yummy!)

@anarudiaz Год назад

@@KayOticOne thank you! I love learning recipes that can be done when things are tight at home.

@Melly_6 Год назад

I was gonna say, this sounds like an awesome base for an even heartier soup ❤️

@peggyreid6836 2 года назад

Hi Emmy, down South we call that breakfast gravy. Served with warm biscuits and either sausage or bacon. Greetings from North Carolina.

@jennytaylor4968 2 года назад

Yes, but it’s a must to use bacon or sausage grease to fry the flour

@samanthaoverlock7552 2 года назад

@@jennytaylor4968 I use butter when I make mine. Still comes out delicious 😋.

@connieb4372 2 года назад

YES YES YES.. my favorite breakfast!

@jennytaylor4968 2 года назад

@@samanthaoverlock7552 no doubt , ,Everyone has their own special recipes, I’ve never tried the butter method ,but sounds like it would be good over rice ,

@asugarholicslife 2 года назад

Yes definitely the white gravy with some sausage in it. Yum yum yum!!

@Mary-eo6rg 2 года назад

LOL. Here in the Appalachians area that's called country gravy, and it goes over biscuits, toast, or even fried potatoes. It's also the base to a roux, especially for cheddar soups, or baked Mac & cheese. I frequently use it to make sausage gravy over homemade biscuits. To have heard my mother, it was a welcome added flavor during the Great Depression. She raised nine children with such basics.

@LaineyBug2020 2 года назад

Mmm, we put paprika on ours, topped over our country fried steak of course!

@amandahawkins87 2 года назад

My family is from West Virginia originally and my grandpa this is how he has taught all of us how to make gravy and when we're making gravy though you add flour into the fat not fat into the flower so that kind of threw me off when she was making the soup you always take your grease from your sausage or whatever and you add flour to the grease gradually until it becomes a thick paste and you want to keep stirring it because if you don't it'll start to stick but the flower toes up a little bit we don't toast the flour that much though just a tiny bit and then at our milk and sausage and salt and pepper and put it over biscuits! When we're making gravy for Thanksgiving it's the same thing but we use the turkey fat or the juice from the turkey and we take that and add flour to it and we cook it a little bit longer so it's a little bit darker but that's the gravy we eat with our turkey for Thanksgiving and it is amazing if you haven't tried making gravy for Thanksgiving like that which it's a West Virginia / Appalachian mountains thing so I'm sure you have but if you haven't you have to try it it is the best gravy for Thanksgiving we eat it on our sweet potatoes and our turkey and stuffing pretty much everything that is on the plate is covered with gravy LOL

@Mary-eo6rg 2 года назад

@@amandahawkins87 , I know you're right! You add that flour to those drippings, not the other way around. And you brown that mixture just enough to take the raw taste out of the flour. Momma used to sometimes add dried, chipped beef in, but I'm thinking that was a Navy thing, (where my Dad had served when Pearl Harbor was attacked), to please my Dad. Mom would make creamed turkey with Thanksgiving leftovers, but never used milk in her turkey gravy for our Thanksgiving meal. Sometimes she used flour in our holiday meal, other times she thickened the gravy with cornstarch, but always made her gravy with the turkey broth and water. I'm guessing that was the method she picked up from my Dad's family. Still, my siblings and I loved that gravy over mashed potatoes, stuffing (especially), and the turkey - you bet!

@kimharrington4231 2 года назад

My Appalachian daddy taught me how to make it. He learned from my grandma.

@Mary-eo6rg 2 года назад

@@LaineyBug2020 , Absolutely!

@lordkrishnastolemyheart5485 Год назад

Emmy, if you want lumps out of your gravy and soup, please don't use straight up milk. Mix it 50/50 with water or broth. It takes a little time more to thicken but worth it. That's how they do it in the Appalachian Mountains where I'm from!

@ConstantChaos1 Год назад

@@dg594 I'm a trained chef and yeah my roux is a paste not a crumble and I also usually use hot fats not cold fats, for this specific recipe I would have actually browned the butter first

@kiraflo98 Год назад

@@ConstantChaos1 same, i think a brown roux would work best here. Use more butter, let it brown first, then add the flour, let it toast a bit more and then slowly mix in the mix. Would get rid of all the lumps.

@ConstantChaos1 Год назад

@@kiraflo98 yeah I mean you have so few ingredients you have to really make them give up all the flavour you can

@oAgL214 Год назад

The issue wasn't the milk. Those lumps formed and cooked with that butter. You should toast that flour by itself UNLESS you use equal amounts of butter and flour while toasting. Melt the butter then add flour and you'll get a nice roux. She should use more butter or omit it while toasting the flour. I've made enough recipes involving roasting flour and roux that I know milk wasn't the issue but the process.

@terracruz9722 Год назад

Your username is so endearing 🥰

@yuripetrovic7606 Год назад

This reminds me of Papas. You fill a pot with milk, add sugar and stir in flour. Stir and stir and stir on medium-low heat until it thickens. Sprinkle some cinnamon over it (if you have it) and eat. A childhood staple. We were also quite poor. Edit: For anyone else unaware, or for those who remember this dish but not the spelling, it's pronounced: "Pah-Pehzh"

@cdean4990 Год назад

I’m so glad I found this comment! I had forgotten the name. My grandmother would make it for me when I was really little and she was looking after me. It was always so comforting. I’ve been trying to recreate it for years. Thank you!

@tantrums Год назад

In Portugal we have something with the same name, however we use cornmeal instead of flour.

@yuripetrovic7606 Год назад

@@tantrums My Vavo was Ciganos in Ponta Delgada.

@lisapop5219 2 года назад

I always heard hot roux, cold milk, no lumps. I don't make gravy much so I can't say it's foolproof. It does work for me when I do make it. I think it came from chef John. This looks interesting. When the hard times hit soon, I will have to give it a try

@jennytaylor4968 2 года назад

I agree, I’ve always used cold milk , and never had lumps in my gravies

@helpfulnatural 2 года назад

Yes, this is true. I do this all the time and no lumps.

@happycamper4thewin 2 года назад

I always use cold milk-no lumps!

@LikeAStone1016 2 года назад

My mama told me a long time ago to never add hot milk to a roux unless you want lumpy gravy. Cold milk only. I also think a couple of extra tablespoons of butter could have helped smooth everything out.

@JenaAnnissa 2 года назад

I learned in a culinary class you either add cold liquid to hot roux, or cold roux to hot liquid.

@Thistastesbad 2 года назад

Hi Emmy, I am a Danish Canadian and I have a "hard times" meal for you. Its called Øllebrød. Its a porridge made with rye bread, water, sugar and beer 🍺 ! Back in the day, one would save the butt ends and close to butt ends of the rye bread loaf. As either they were stale ( or no one would eat them) once enough were saved, into a pot they would go with a beer and water to just cover the bread. It would get cooked down until it was a lumpy porridge consistency. At this point I would cool slightly then blend, as I don't like lumps! Lol Back in the pot it would go, and sugar would be added. Sugar to your preference but at least a half to a full cup. Cook until sugar is dissolved and serve in a bowl with cold non whipped cream dashed on top! As a kid I always liked making a pattern. I Dont always wait for the butt ends of bread and will take a half loaf of rye and make it. Careful not to use a Russian rye that has caraway in it! Give it a try! Breakfast with beer 🍺 lol 😂

@sarah2.017 2 года назад

Ever seen the wonderful movie "Babette's Feast"? Yeah, she's a gourmet cook from Paris, and she has to learn how to prepare that.

@Crosshill Год назад

we also got the rye bread crumbs we put on yoghurt, and the porridge version retains some of that deep rich almost savory flavor that comes from ryebread and sugar,i think its disgusting now texture-wise but it was my go-to breakfast for a long time when i was a kid

@confuseacat4451 Год назад

I haven’t had it in a while, thanks for reminding me. I think I’ll make some for breakfast soon ♥️

@alanedgarfillinpillin8880 Год назад

It's not caraway, it's coriander))

@Thistastesbad Год назад

@@alanedgarfillinpillin8880 actually its both! Coriander with caraway seeds- and molasses.... yum 🤤

@merb457 Год назад

You are like the Bob Ross of cooking and I'm here for it

@MarieJcan 2 года назад

My grandmother used the exact same recipe ! She used some cauliflower, put it in a oven safe container add that “sauce/soup) and add some old cheddar on top. She broiled the whole thing in the oven and voila! All my family eats that we are originally from the bas saint-Laurent in Quebec. ⚜️🇨🇦

@Albinojackrussel Год назад

This is very similar to cauliflower cheese which is very common and popular in the UK. But cauliflower cheese usually involves a cheese sauce as well as the cheese on top.

@terryclement4626 2 года назад

Emmy, congratulations!! You made FLOUR soup while wearing a dark blue top and not a speck of flour on it!!

@sgtfifilarue8957 2 года назад

I could not have pulled it off! My hubby always asks if I was going for a speckled shirt or redecorating the kitchen when I make gravy! 😂

@paulabroadway1697 2 года назад

Very impressive!!!

@z6886 2 года назад

Flour soup. My first thought is.... gravy? Second thought is ... finally a recipe I have all the ingredients for. 😂

@raimohoft1236 Год назад

The recipe usually starts with... "Take a clean bowl...". You're screwed! 😜

@tailorforeman7082 Год назад

I literally don’t even have flour. I had pepper and butter though. What can I make with that?

@SamanDroid Год назад

@@tailorforeman7082 mmm peppered butter! Lol

@tailorforeman7082 Год назад

@@SamanDroid I actually forgot I do have rice, rice with some butter and pepper actually isn't half bad

@Gigi_Ouija Год назад

@@tailorforeman7082 Do as I do with my Chilean mom! Use the butter to fry your rice and infuse the flavour into before you boil it and you'll get a deliciously rich rice. We usually fry garlic with the rice too.

@blitheapathy3552 Год назад

I've had this as a kid. When I younger we had a version of this called "toasted four an bacon soup". It was common when we were homeless for two years as we lived in a 13 passenger van. We would also get free bacon chunks with the bacon lard trimmings from the local butcher. A good batch could feed all of us for allmost two days. It's funny, to this day when me an my siblings reflect on that time it was all mostly halarious fun. My Mom made it feel like one long camping trip instead of calling us "homeless" cuz technically we had the car. But yah, good memories of hard times.

@viniceiacarter461 Год назад

This definitely is the base for cream of mushroom, chicken, etc. my boyfriend can’t have dairy so when I need cream of whatever, I make my own with dairy free milk and this is the base! I also enjoy eating it plain because when seasoned it’s actually quite tasty!

@t.hansen8162 2 года назад

My mom used to make this when i was young and we were poor. She added a bit of ground beef and served it over toast. I loved it and only now realize it was truly a hard-times meal.

@sgtfifilarue8957 2 года назад

Aren’t those comfort foods amazing. We never knew that it was a struggle bc we were to little.

@gail7384 2 года назад

That sounds kinda like chipped beef. In my house, we add tuna and peas and put it on toast (“creamed tuna on toast”) and it’s a quick, simple, and filling staple for me (and cheap!). I don’t like tuna or peas normally, but damn do I like creamed tuna on toast.

@84rinne_moo 2 года назад

Yea that’s sh*t on a shingle as it’s sometimes called haha!

@asugarholicslife 2 года назад

We had that before! We also did "pizza" toast. Bread, pizza sauce and a slice of canned pineapple and American cheese. If we were lucky we got lunch meat ham on it. Anyone else have that?

@marlenewalker3489 2 года назад

@@sgtfifilarue8957 isn't that the truth, at our house it was rice with milk, a little sugar and cinnamon, thought I was the luckiest kid to get that for dinner

@meema1264 2 года назад

isn't this just béchamel sauce?! that's how we always make it. also, we use cold milk for a lump free sauce. love you and your videos 😊💕

@shitalya1 2 года назад

totally agree. we use more butter but beside that, we make bechamel the same way (with cold milk for preventing lumps)

@SaturdaySportsman 2 года назад

Looks a bit like Southern white gravy. hot roux+cold milk=no lumps

@roxannel5730 2 года назад

YES!!! i use cold milk right out of the refrigerator and it comes out completely lump free

@jessdoes1444 2 года назад

I agree.. my Basler Mehlsuppe is way darker and is made with cold stock. Béchamel has different ratio.. more Butter and less Flour. 🤗 And waaaaay more nutmeg.. 🤪👌🏻

@charliewilde8250 2 года назад

I came here to say the fluid needs to be cold to avoid lumps. ❤️

@carrievaught9972 Год назад

Dear Emmy, Chef John from Food Wishes here on RU-vid says to keep the soup from getting lumpy, add cold liquid to hot roux. He adds the cold liquid all at once and whisks it in and it blends in smoothly. This goes against my early training, but it works 🤗

@KaeButKindaGae Год назад

When I was younger I didn't realize that canned soups were typically concentrated and would always just eat them straight from the can LOL

@AlexBenji Год назад

Ummm I’m 23 and just learned this.

@nicholelarue2499 Год назад

@@AlexBenji depends on the soup and brand. Some are concentrate and some not. Just read the label.😊

@Keith_KC8TCQ 2 года назад

it's basically a bechamel one of the "mother sauces" I make this quite often, and add diced ham, browned sausage, or browned ground beef. I's very hearty and filling.

@bitchenboutique6953 2 года назад

That’s what I was thinking, especially when she mentioned the Swiss version adding cheese… it clicked in my head that it reminded me of a bechamel!

@maxpowers9129 2 года назад

It's so strange to me that a recipe with a fancy sounding name like bechamel, got renamed to something like, burnt flour soup in a different culture. 😆 I guess it depends on who makes it, and how they view their options at the time, but it's still amusing to think about how different the names are.

@foodgeek320 2 года назад

It's literally bechamel sauce, yes. I don't really understand the point in calling it a soup? Lol...

@bubblegumplastic 2 года назад

@@bitchenboutique6953 when you add cheese to a béchamel, it becomes sauce mornay! :) always think that's a neat little bit of info. I usually use it to make macaroni and cheese

@Silentgrace11 2 года назад

I would say keep in mind that the context is relatively different. We see it as a bechamel and as a component in other dishes, but for other people it’s making due with what they had. It’s very possible that, depending on when this soup originated, the soup may have come first and someone said “hey, let’s use this in other dishes” or alternately it was used as a culinary premise and then in times of need it was repurposed as a base means of nutrition. Or they could be unrelated - it’s amazing how different people in different parts of the world come up with what essentially amounts to the same dish just within different contexts without it otherwise being communicated.

@larainneestell700 2 года назад

I love sneezing lol 😆 Emmy's so pure & real love her

@wyvernofred Год назад

I literally made something a lot like this recently when I was recovering from having my wisdom teeth removed. I'd been drinking a lot of meal replacement drinks and was getting sick of their sweetness, so I made something savoury.

@tedgottinger121 Год назад

FYI. The reason you have the lumps is because you didn’t add enough liquid initially. It is good to add it a bit at a time, but you need to add enough liquid to make it thin, and allow it to thicken up.

@danielpedigo72 2 года назад

I expect this to taste like the gravy for "biscuits & gravy". That's really how you make that gravy lol.

@burn_learnearn_welding7101 Год назад

Yes I saw this on my recommendation tab and went oh she's making gravy

@heatherroberts-vansickle8940 Год назад

@@burn_learnearn_welding7101 me too. I just keep shouting "that's gravy!"

@alexiabeatriz00 2 года назад

this series reminds me of my childhood and adolescence. me and my dad loved loved loved going to the movies and i always liked movie popcorn but as times started to get tough we started to bring popcorn from home into backpacks and stuff and so my dad in an effort to make things better learned how to make a sweet caramelized popcorn that he tossed in milk powder after it was done. we still eat it in movie nights to this day. love you, dad ❤️

@alicewonderland7527 Год назад

For some reason I loved the sneeze 😆 you're just so real and it's appreciated. Thank you for this soup reminder!

@sevenjets 2 года назад

I love this soup! My Mom always made it for me when I had stomach problems but she did it with water instead of milk. It's still one of my go-to quick soups that I eat even when I'm feeling great! Sometimes I add Italian spices or just parsley and a tiny bit of cumin. Even paprika tastes great in this soup. Whatever spices you like. Edited to add: my Mom always used COLD water to prevent clumps.

@VictheChick 2 года назад

It DOES look like an awesome base for a cream of mushroom or cream of chicken soup! Meantime, anyone else find Emmy's voice to have a particularly pleasant ASMR quality? Very pleasant, very soothing.

@cassyjensen3156 Год назад

I’m not a fan of asmr but I totally agree with you about Emmy’s voice. It’s wonderfully soothing

@targetedplantsguy9481 2 года назад

It's white gravy. Pour that over some toast or biscuits. 😋

@asheradensein 2 года назад

Exactly what I was thinking. Some mashed potatoes and you're golden :)

@liwiathan 2 года назад

White gravy has extra stuff in it that makes it extremely icky

@lauriebennett6257 2 года назад

Break up some cooked sausage in it and you have sausage gravy.

@lauriebennett6257 2 года назад

@@liwiathan This is the same as the milk gravy I grew up eating with fried chicken and mashed potatoes. Yum! 😋

@cardcaptorsnaruto Год назад

I have actually made this by accident once! I was trying to make cream of chicken soup from scratch and I ended up adding too much milk so I just went with it. It was really yummy and I've made it on purpose a couple of times since. It can also make a really nice cheesy cream sauce if you add a lot of cheese, I usually add about a bag of the shredded stuff. I have never had it get that lumpy, I usually add the butter first though until it's completely melted than I add the flour and make sure to whisk the flour in slowly to make sure the flour doesn't lump. The paste should be smooth with the butter and flour. At least it was when I made it again my accident. Instead of as much milk I usually do half milk half chicken broth and add freshly cooked chicken to make cream of chicken soup. It's amazing how versatile this recipe is and its one step from a whole bunch of other soups! It's pretty cool!

@Grumpy_Crumpet Год назад

You mentioned a Swiss version having cheese, and I just realised I’ve made at least one variation of flour soup! Cheese soup was a staple for me as a student; an easy, cheap meal.

@LilRoseMadder 2 года назад

Emmy, you just made my Mom’s “scorched gravy,” although her flour was toasted much darker. It is also the base for my version of French Onion soup.

@Drawing4Anime 2 года назад

I've never seen anyone heat up milk to add to a roux. I've always heard cold milk to a hot roux means no lumps.

@meaganwalter8656 2 года назад

This is how I make my cream gravy and I have always added cold milk and never had lumps. Minus the sausage :)

@MicukoFelton 2 года назад

This recipe is supposed to have lumps.

@TedInATL 2 года назад

@@MicukoFelton Lumps of uncooked flour? No thanks.

@seanminer8183 2 года назад

It's been boiling in the soup for some time so I don't see how it could be raw. They've been whisked around pretty thoroughly too, so they're quite small, no way they're going to still be dry. Effect should be like tiny dumplings.

@cassiechew2404 Год назад

Finally someone who really appreciates their sneeze and don't hold back. Me too emme

@classycassie1118 Год назад

I grew up eating a sweet version of this. We call it flour porridge. My mom would add sugar, cinnamon and cloves. I never thought it was weird because we ate all forms of porridge from cornmeal to oatmeal. We are Caribbean by the way. We also had bread soup which is soup made with old bread with bits of random vegetables.

@oshahott2532 2 года назад

Wait, this is called flour soup!? This is literally exactly how my family has always made country gravy for breakfast. Like, exactly the same. Huh.

@ryno4ever433 Год назад

It's the same thing.

@hrothgarsdotter Год назад

Yep, or use bacon fat and add a little rubbed sage to get something close to Cracker Barrel's "sawmill gravy". (Add diced leftover chicken and serve over rice...yum!)

@kathrynlawson3683 Год назад

I was coming here to see if anyone else called this gravy! That’s how my mom does it too.

@betha8761 Год назад

Yes, this is how I was taught to cook white gravy. All good no matter what you call it. Too bad I’m carnivorish now🙁 but can still cheat!!🤪

@derekpayneszubliminals7723 Год назад

I think this soup would be good if you had either chicken tenders made in country fried style or better yet, steak tenders to use as dipping food.

@lisasinift8179 2 года назад

Isn't that basically sawmill gravy. It is where I'm from. But still sounds tasty.

@cherismith5481 2 года назад

@Lisa Sinift Sure sounds like sawmill gravy to me, as well. 😁

@JohnMiller-te4ov 2 года назад

Exactly

@MaLi-re6re Год назад

My Dad use to boil water & stir in Flour then a can of Coconut Milk. No Lie, it was Amazingly Delicious. I think the name was HeuHeu, means Stir in Tongan, which now makes sense🥰 Rest In Love Dad!

@sallys-stories Год назад

Thanks for sharing❤

@steviegreen504 Год назад

bless you this seems like something ill try, as well as adding whatever is around for fun, thank you for putting this out to the world!

@maebn 2 года назад

more hard times videos pleeease! i love them

@shellyt556 2 года назад

Same.I also like the prison recipes

@DC-vw7yf 2 года назад

We call it "flour porridge". Hot and filling. Condensed and / or evaporated milk is added along with bay leaves, cinnamon and nutmeg.

@CFord-wu3in Год назад

Love it! Thanks for getting us ready for potential hard times! This is an invaluable recipe!

@nikruff7036 Год назад

If this is flour, butter, milk we called it “milk Brye” growing up I never knew it was a poor man’s meal…. This adds sugar and butter even brown sugar. It’s delicious you can have fruit with it too

@AlexiasPlaylist 2 года назад

Thank you for giving me this idea. I've had a really hard month financially so I've only been having one or two meals every couple of days. This will be a very cheap meal

@ninababy8 2 года назад

I hope you reach out to your local food banks. Saying a quick prayer 🙏🏼.

@cuddle2451 2 года назад

Would be really easy to throw in anything extra to mix up the meals since it’s such a good base

@bubblegumplastic 2 года назад

Hi Alec. The youtube channel "the Quaint Housewife" might be of use to you, she places a heavy focus on making a variety of tasty meals with the lowest possible cost. I'm worried about your wellbeing, I hope your hard times come to an end soon.

@bubblegumplastic 2 года назад

Another channel that might be informative for you is called Frugal Fit Mom. She also places a focus on groceries while on a very tight budget.

@theartistcherrypi6454 2 года назад

A local food bank near you should be able to help. Also, do you have a local Dollar Store near you? TheWolfePit RU-vid channel has a lot of really good homemade recipes you can make for pennies a serving. Check out his channel. Praying things get better for you!

@evan4905 2 года назад

This is essentially a ‘toasted’ bechamel. To prevent lumping, the fat & flour amount should be the same. Cook the fat & flour, turn off heat, add a little bit of liquid, mix. You want it to congeal/lump up at this point. Whisk well (1-2 mins), return to heat, then add all of the remaining liquid. No lumps!

@kaychapparo5347 2 года назад

You are suppose to have lumps in this. It's meant to act as another texture kind of like dumplings.

@cookbook800 Год назад

I LOVE YOU! My family picks on me for nibbling on the cream of mushroom soup, now I’m not the only one! Thank you for sharing and justifying how yummy it is! 🥰

@Aylali Год назад

I would be super interested in a cookbook by you with all the recipes from your Hard Times Series and maybe even more!

@brionybristow7660 2 года назад

In South Africa there is something similar called Melk kos. It’s usually eaten sweet with cinnamon sugar like an oatmeal alternative.

@GaySatanicClowns Год назад

That sounds good! It seems that there's a variation of this soup from a lot of different countries and cultures, I've seen Taiwanese, Navajo, Polish, etc in the comments section.

@coolbeans5911 Год назад

omg yes, it's so delicious!!!

@cherylasmith1975 2 года назад

Using colder liquid can help you avoid lumps when making roux, as it gives time for lumps to dissolve before the flour reacts and thickens once the liquid boils.

@1jugglethis Год назад

When I discovered this recipe about 35 years ago, it was in an Italian cookbook, and attributed to the herders of the Tuscany region, made especially during Winter. I fell in love with it immediately, and to this day I make it regularly every Winter here in southern California....I use chicken stock, and dried thyme, and that's it.

@UberStarFkr Год назад

Looks like classic gravy to go with buscuits. And yes Ive definitely made gravy just to eat by itself. Usually use milk myself but during hard times ive used straight water. Thank you for these videos.

@isisamun-ra2479 2 года назад

Reminds me of the base my mom used to make that ended up being biscuits and gravy or sausage gravy to go over biscuits. She would sometimes use ground beef. Whatever fat she had on hand typically saved bacon grease.

@stacithompson5016 2 года назад

Milk toast for me we used to get this gravy with broken up toast in it

@amyschneidhorst1384 2 года назад

A comfort food for my depression era Dad.

@isisamun-ra2479 2 года назад

@@amyschneidhorst1384 yes for my parents also. Exactly what that was.

@isisamun-ra2479 2 года назад

@@stacithompson5016 yes my dad would use toast too sometimes. He was ex military and called it 💩 on a shingle. Always grossed me out but he said it was the slang for it in his service days😂

@intensityintencities 2 года назад

My mom added ground beef. Served it on toast and called it SOS.

@AllenMartin 2 года назад

I like the lumps. It makes it look like there's more to it than just flour.

@MicukoFelton 2 года назад

Exactly. If there's no lumps you've got nothing to chew.

@MAGGIE_CHI Год назад

Loved the video and today's outfit looks extremely cute! Keep it up Emmy! 😊💕

@chasepierce0919 Год назад

I love you, Emmy! Emmy needs an Emmy!🏆

@mhurgle 2 года назад

Makes me think of another RU-vidr, an old lady whom survived the Great Depression which made videos about making food during that time period. Very good to see Emmy keeping the memory alive.

@xobls Год назад

Clara ♥️♥️ loved her so much.

@emarewhy3150 Год назад

clara! she was so lovely. I still enjoy her videos!

@rachelfretz4372 2 года назад

We toast flour when making Filipino polvoron (no bake shortbread cookies). So I love that flavor. I can imagine it goes well in a soup. You can also use toasted flour to make scrumptious edible cookie dough. Fun fact: I used browned flour as a diaper powder for all my kiddos. Browning it helps remove moisture, and it's great for preventing diaper rash...and cheap.

@NatreWitch Год назад

This is spot on how my grandma would make breakfast gravy for gravy biscuits. I'm curious to try to cheese or onion variations. Will definitely be trying this as the weather cools down!

@raeskorner Год назад

You're so fun and relaxing to watch~

@tbird9696 2 года назад

so humble and non-judgmental, love you Emmy!!!!!

@crashmolloy3235 2 года назад

This is something I wouldn't of thought of. It's so simple! 😊 Oh also, whenever I make a roux, I use room temp stock or cold milk from the fridge and I've never had lumps. I also let it get almost into a paste so it smells like pie crust, then add the rest of liquid....but I'm definitely going to try this. Thanks Emmy!

@MicukoFelton 2 года назад

This should have lumps so she did it right.

@sgtfifilarue8957 2 года назад

Thank you for the hints on roux! I will definitely try these tips!

@calherrington5310 2 года назад

In culinary school I was taught to add cold liquid to hot rue

@sarahbethw8050 2 года назад

I always use cold milk too. And just a little at a time, whisking it completely in until it’s smooth before adding more.

@megzzzz1077 2 года назад

Definitely cold milk works best!

@SammiTheSweetheart327 Год назад

I really enjoyed this video 💜 Your voice is soooo soothing.

@neve4672 Год назад

I tried this but I made mine with a lot more milk and water to make it more of a runny type of soup and it came out so so good!! I'm very low on food right now and honestly I can see myself making this even when I am good on food again! I did what she did, toasted the flour w/ butter, add hot milk then water once it all mixes well with the milk, once it became the same consistency as in the video, I added more water to stretch it little by little. Then I began adding seasonings after getting rid of most of the clumps (I also had to strain some clumps out because I'm not much of a fan of the clump's texture) I added sea salt, black pepper, cayenne pepper (for just a bit of spiciness, but not too much, i just kept tasting it and adding until I liked the amount of spice), some chives because that's all I had like that (wish I had some green onions! I'm sure that would've been really good), some potatoes and then most importantly for my soup at least, I added some Lipton onion and mushroom soup mix!! This made it almost taste like french onion soup, super good!! This with some toast dipped in it was so damn good, next time if i have the ingredients I'd love to add some smoked tasso or some kind of meat to it 😋

@jenniferwinsor7740 2 года назад

Your sneezing and then quick proclaination of your enjoying the sneeze made me laugh out loud.

@withencroftindustries3626 2 года назад

The soup reminds me of making sausage gravy. Very similar looking, and sounds like it tastes similar too. The only difference is you usually start with the fat and frond from cooking sausage already in the pan.

@alliebagwell9653 2 года назад

I thought the same thing about gravy, as soon as she read the ingredients. I though, so we're making gravy....

@rebeccadawn8212 2 года назад

Yes... sausage gravy and buttermilk biscuits. 🤤

@xchasingthefallx 2 года назад

Same! But I'm from PA so we also do sweet Lebanon bologna gravy as well. Same recipe as sausage gravy just a different meat, it's sweet and smokey in taste, similar to "sh*t on a shingle" lol absolute favorite 😋

@withencroftindustries3626 2 года назад

@@xchasingthefallx sounds yummy! I'm a sucker for any open face gravy sandwich concoction lmao.

@grimmmetals5290 Год назад

What you made is pretty much what we call country gravy or peppercorn gravy down South. We pour it over buttermilk biscuits. It's amazing.

@nicholelarue2499 Год назад

Thank you! I was sitting here trying to figure out if my homeade gravy was soup now😅

@downtime86stars17 Год назад

My mom would add some sliced hard-boiled eggs and serve it over toast. Good stuff!

@jkthebabystarcandy97 Год назад

Its great to see that yall are making this *flour boiled in water* dish into fancy italian dish *flour soup* My father is 'a 71 liner and he survived a famine. he would always mention us how his family survived eating *rice gruel* or *steamed flour mixed with water* without salt..

@Jiuhuashan 2 года назад

Maybe I'm watching Townsends too much but I can imagine a few grinds of nutmeg would be a nice addition.

@williamsample2631 2 года назад

He's single-handedly has tripled nutmeg sales in the United States. Nutmeg it's not just for eggnog!

@heatherknits124 2 года назад

We need more in this series, please! My favorite is Mrs. Beaton’s Bread Soup. It requires stale bread and broth. Nothing else, but suggestions are milk or butter, “if it’s affordable “!

@moyetlicious 2 года назад

Emmy actually did a video on that soup, she has Mrs Beaton's book!

@robertkeable1627 2 года назад

500 grams of spreadable from fridge butter is £5.00 in tescos. UK. I find this rather worrying.

@ivypark1828 Год назад

I’ve made a similar recipe called white sauce in the recipe book. I think it called for slightly more butter in the browning phase which helped keep it from clumping (or maybe I’m misremembered and it was just the liquid being added earlier), we’d use it to substitute for cream of mushroom soup

@greenmacaroni8872 2 года назад

I know that we’re always told to add the liquid a little at a time. I used to try that and always had lumps. I started adding most of or all of the liquid and just stirring it until it thickens. This way has always given me nice smooth gravy.

@deathsecretary2055 Год назад

I'm going to try that next time.

@JeffVanRooy Год назад

Yep add all the liquid at once and if you're using milk you want it to be cold never warmed up or you'll always get lumps.

@tommyegirl 2 года назад

This is basically the base to my family's cream of asparagus soup! And we pour it over toast! So yummo!

@helpfulnatural 2 года назад

It's also the base for cheese sauce when making mac and cheese. :)

@jenduck5520 2 года назад

I picked up a “convict cookbook” in Australia that has loads of these sorts of dishes - highly recommend!

@sgtfifilarue8957 2 года назад

Now I’m going to have to research! Thank you for sharing this!

@MyFriendsKitchen 2 года назад

The Australian Convict Recipe Book?

@jenduck5520 2 года назад

@@MyFriendsKitchen yep! It’s stapled and like a pamphlet but it’s really great and inexpensive. Nice bit of local history too

@MyFriendsKitchen 2 года назад

@@jenduck5520 £156.00 on amazon in the UK

@VeryCherryCherry 2 года назад

There's a few American "convict cookbooks" too. Emmy has one but I can't remember the name of it right now. She's done at least two recipes from it as far as I remember. I think if you look for "prison recipes" or something similar in her videos you will find it. Edit: Here's her playlist of prison recipes: ru-vid.com/group/PLkUFQm9t2lDVIvPpqI8VX8FEIjS1hXMkS

@travisfox5034 Год назад

Pink pickled peppers plop perfectly. There, Emmy, you asked for it. Love the show and thanks for all the great content!

@mrswendyrob Год назад

I just made this and it’s delicious! I used just 1 qt of milk instead of 1 1/2 because I wanted it a little thicker. I’m using it as a drizzle/gravy for fried potatoes in an attempt to copycat a favorite recipe from a local restaurant and it’s going to be lovely for that. But I would absolutely eat it as a soup. So good!

@JavaMama1970 2 года назад

In Oklahoma we call that white gravy! You can add sausage and pour it over biscuits. It's a common breakfast food I've eaten my whole life. I will say we don't toast the flour or heat the milk so...

@djvelocity 2 года назад

*This is going to help so many people who are going through a difficult financial time right now trying to make ends meet this month!* You always produce such amazing content Emmy. Another home run! 😊🙌🤩

@ximonwhhatt3796 2 года назад

I agreed! I've been eating flour soup for the past week. Adding Vienna sausage and peas .

@TheDutchessOfCornville 2 года назад

This would be awesome with some inexpensive shredded cheddar (it’s usually on sale for 1.77 for 8oz) then, throw in some chopped broccoli (usually on sale for 99 close cents/pound). For just a bit more, you can add some great flavors!

@vukkulvar9769 Год назад

To avoid lump, add only a little bit of liquid first, stir until there is no lump, repeat until runny, then add the remaining liquid. Basically, it's runny bechamel sauce.

@pennydreadfull Год назад

You basically made my mom's country gravy... Which I would eat by the bowl full any day! I would eat cream of mushroom soup straight from the can in college. Love it! I know I'm weird..

@breathe.8072 Год назад

Haha, reminded me of gravy too 😁 add a little ground sausage

@downtime86stars17 Год назад

@@breathe.8072 Or slice some hard-boiled eggs into it and serve it over toast. Soooo good!

@elizabethdavis1696 2 года назад

More fruity fruits please!

@IsinMoon 2 года назад

A trick to speed up the process is to toast your flour in the oven! You can toast a large batch of flour in the oven ahead of time, cool it, and store it for months, and then use it anytime you want to make a roux without having to stand and watch over it at the stove for as long. It honestly is very hard to tell the difference in flavor between the oven toasted flour method and the stovetop method!

@nicole740 Год назад

How long do you toast it for and at what temperature, please? This could make my life easier on days when I can't stand for long. Thank you!

@MadHatta555 Год назад

This is definitely a springboard for a lot of recipes! It would be super easy to replace any ingredient with a preference and add things to taste. Carmelized onions and a bit of white cheese like swiss, provalone, or even Mozzarella would be lovely.

@CinemaJunkyBen 11 месяцев назад

I love how quick and brief your sponsor msg was no 2.5 minute infomercial!

@pinkyfromhaughtfarms6550 2 года назад

Soooo....gravy?🤷🏼‍♀️😂🖤🖤🖤

@2MuchCorn 2 года назад

Love these hard times videos…gives insight into the birth (or stripping down?)of common cooking techniques. Once you master a basic roux…and springboard into velouté, béchamel, mornay, etc…the recipes become endless. I find myself not really measuring once you get the base set. Veggies, meats/fish, starches…whatever you have on hand and complement whatever flavor profile ‘native’ to your tongue…you can make some really tasty meals. And peeve your friends/family when they ask for a recipe and you just give them the basic fat/flour ratios and tell them you couldn’t replicate the rest of the dish you just made if you tried, lol. …also, I think you can achieve similar results using other starchy non glutinous flours (rice, potato, etc). It’s the hot fat surrounding toasted starch, shocked by a liquid that achieves the thickening action.

@sgtfifilarue8957 2 года назад

Thank you for sharing this! Friends and family get tired of me saying I can show them how much ingredients they need but are baffled bc I can’t give measurements. The sneaky ones just ask me to make it for them! 😂

@SmallSnailMarie Год назад

My second mom as I call her used to make something very similar to this for breakfast and she would add chopped hard boiled eggs in it and put it over some hot buttered toast! Delicious (: looks so good