summer57

If you aren't afraid of using chemistry in the kitchen, weighing and measuring, using sodium citrate is amazing at making a smooth sauce...

When I make a cheese sauce for say something like macaroni, well, anything actually, once the sauce is made - take it off the heat then...

I have bought "Chinese celery", which is used mostly cooked and mostly the leaves. The stems are very skinny. I don't season with celery...