Thrift

A fairly standard skill to teach across introductory culinary programs is a basic roux, thickened by milk or broth to become a bechamel or veloute sauce. In recent years I have been helping students demonstrate this skill with a DIY casserole recipe. Students love to make their own recipes, but they are fairly novice cooks. This guideline is what I give them, but also one that I use at home for a quick and thrifty way to use up leftovers. Challenge yourself to try it with what you already have on hand. [Read more…] about The Ultimate DIY Casserole Recipe