by The Culinary Exchange | Feb 3, 2016
Yesterday, we explained what a roux is and why it’s an important technique for cooking. Today, we’re going to talk about the different types of roux that you can make and how to create each one. As a quick recap, a roux is a thickening agent that’s...
by The Culinary Exchange | Nov 4, 2015
Sometimes you just get a hankering for Southern cooking. And when that craving hits, nothing is better than whipping up a bowl of hot grits. Grits are a way of life in the Southern states of the U.S. In fact, they’re eaten for breakfast along with eggs and...