{"id":110,"date":"2013-10-30T00:55:01","date_gmt":"2013-10-30T07:55:01","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=110"},"modified":"2014-11-10T21:51:21","modified_gmt":"2014-11-11T05:51:21","slug":"writeup-chicken-with-chicken-sauce-2","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/10\/30\/writeup-chicken-with-chicken-sauce-2\/","title":{"rendered":"Writeup: Chicken With Chicken Sauce 2"},"content":{"rendered":"

\"DSC01857\"<\/a><\/p>\n

Sunday, October 27, 2013 – This week is round two of Chicken With Chicken Sauce<\/a>. This time, I took the sauce up a notch and made a different sauce, one made with a roux.<\/p>\n

<\/p>\n

So what’s a roux? I won’t give you the whole cooking lesson, but it involves cooking flour in butter. Because butter and flour are awesome. And this was a more involved sauce, since traditional French sauce making also involves mirepoix (onions, celery, and carrots). So I had to break out the cutting board again.<\/p>\n

In any case, last time I made a roux (way back in February), I burned it. This time, I was running at lower heat, and had practiced it since, so I was in much better shape this time. Plus, making a roux over mirepoix is much less scary since there’s a buffer that keeps the roux from just burning up. (Or maybe it was because I had more roux.) All in all, I think this was a sauce successfully made.<\/p>\n

For those keeping track, I was making a Bechamel sauce<\/a>, which means the base of the sauce is roux and milk. And I turned it into a Mornay sauce<\/a>, which means I finished it by melting shredded cheese into it. The wikipedia article says gruyere and parmesan, but I couldn’t find gruyere, so I just used swiss instead. And then, I poured it over the chicken and, because I had parsley, garnished it with parsley.<\/p>\n

Hmm, I guess I did give you the cooking lesson. With a lot of French terms.<\/p>\n

Anyway, once seasoned, the sauce was amazing. Arguably more amazing than last week’s sauce. After I finished it all, I wanted some more.<\/p>\n

So here’s your awesome picture to finish the night. Bechamel sauce simmering.<\/p>\n

\"DSC01852\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sunday, October 27, 2013 – This week is round two of Chicken With Chicken Sauce. This time, I took the sauce up a notch and made a different sauce, one made with a roux.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[36,37],"class_list":["post-110","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-chicken-with-chicken-sauce","tag-sauce-making"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=110"}],"version-history":[{"count":3,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/110\/revisions"}],"predecessor-version":[{"id":452,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/110\/revisions\/452"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}