. . . that there isn’t a market for cooking shortcuts in France.
Those divinely delicious and often delicate, as in difficult to make perfectly, sauces that turn a boring piece of fish into haute cuisine also come in various readymade forms. Being American, I’ve tried the Hollandaise and the béarnaise sauces of that ilk, but really, they’re not worth it. They can be sort of appealing, but then when reading the labels one discovers that there is trickery within.
|Not bad, but not as good as the one made at home.|
|Yikes! Just squirt it on top of anything including an interior layer of lasagna.|
|In another scenario, just add milk to the powder in the envelope.|
As we all know, preservatives are necessary in industrial food products of these types.
Just for fun, I thought you would like to see the different forms of those out-of-this-world sauces.
|What’s to say? Oh, yes: a great time-saver.|
The way I look at these “add-ons” is that they are a challenge to pull off to perfection while at the same time fun to try when one has the time and the inclination. I feel as if they are an accomplishment and triumphs in the kitchen are not necessarily my strong suit.
Ed. Note: I promise to get back to you with a post answering your questions about cow’s milk products and all the rest including Christine’s recipe for gluten-free bread with chestnut flour. I think to properly respond to some of your queries I should interview a nutritionist. I’ll try to set up an appointment next week. Will keep you au courant. Also, now is the time to ask more so that I can ask more from the experts.