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I can bake two breads from flour out of the same bucket that one might not say: it's the same.
last night I did mac&cheese from scratch; got distracted and the roux got a smidge overdone aka toasted.
DW raved. now all I have to do is master my mistake... so - technique & procedure does make a difference in taste. and why do I get the idea the various pasta makers will not publicize their second-by-second production methods.....
I can bake two breads from flour out of the same bucket that one might not say: it's the same.
last night I did mac&cheese from scratch; got distracted and the roux got a smidge overdone aka toasted.
DW raved. now all I have to do is master my mistake...
I can bake two breads from flour out of the same bucket that one might not say: it's the same.
last night I did mac&cheese from scratch; got distracted and the roux got a smidge overdone aka toasted.
DW raved. now I have to master my mistake...
