Extra, extra !Read all about it!

A new article about Cast Iron Skillet Culinaire and how it all got started.



https://shoutouthtx.com/meet-sheri-l-raleigh-owner-chef-instructor/

Chef Sheri's Tips

#1 

Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.

 

#2

The key to developing rich sauces is in mastering the art of making a Roux.

 

#3

Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.