How thick is your roux? Um, on the melody of the 'marvelous' song: How deep is your love?
Sørry, my brain goes silly again. Nurse?
Nah, forget that..
Well, this was my third attempt making croquettes. First go, I used beef (after brothing the fuck out of it for p/m an hour) but got the balance wrong. Way too much finely chopped meat and (way) too little roux. (basically, a roux + finely chopped up meat (and herbs) = ragoux = filling croquette).
Second go went better and the third.. I used a tadski too much broth in the roux. Well, the croquette was delicious.. but making the suckers was tougher 'cause the ragoux was just, (ietsiepietsie), not thick enough. Managed but.. ja.
Bet, fourth go.. with Dutch shrimps/really looking forward making/eating those.. will.. well, we'll see.
Cooking is one of the best hobbies I ever started.. and oh, thanks CBC. They are nice. Still got 8 (5 beef/3 chicken) of them in the freezer.
Oh, going to make a stew with veal.. um.. now..