Sec s19/w4 || Mise en place, roxes and mother sauce||

Greetings and blessings to all my friends

Hello friend I hope you are well I am also fine 💝, today I love to share my assignment which base on home activities and trying to understood clearly then submitted my home task,well cooking is not only necessity of life but more then for me it's a ways to shown your love and gratitude for your lovely family and friends,the best way of togetherness at the food table .I am really enjoying when I learned the course # 4 from our professor @nahela mam

Infact I am from Pakistan I never ever knew the terminologies of roux but fimilar the users after searched from.google to thicken the gravy/curry and soups by adding flour and fat for ,got the knowledge of mother sauces recipes I loved all of detailed description in new course it's quite different actually Pakistani cooking we used tomatoes and onions for thicker the gravy or food but we also followed the roux and sauces in our cousins/recipes .

Any ways guys let's moves on my home activities and answering the question given in course #4 ,I hope you all are being with me till end ❤️ .

Do you do mise en place before cooking? Show us how you organize everything before cooking.

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Well I am actually love to organized everything thing specially when I near to stove ,the pre planning or mise en place before I starting my cooking or baking not that was enough also cleaned or mise en place after cooking, infact usually I observed that before arrangements of ingredients and all were did by all.but after cooking they left and spread messy kitchen counter and not things back on there places that's really bad practice so kept in mind we have to mise en place both time before and after cooking ☺️☺️.

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^{when ever I wanted to cook in kitchen or made any recipes for that all mise en place arranged the all ingredients and pots we need on the kitchen counter or near to reached for that needed during the cooking recipe/method required ,it's safe my time, energy and orderly work always free from headache 😁 😉,well the images from my galary that shown before cooking my mice en place when I made chicken biryani and other one image shows chicken paste ingredients for recipe}

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For example If I am going to make a cupcakes so by first I organize my mise en place,measure then each ingredient put on my kitchen counter or place where we would like to bake according to the need easily Used and also the utensils that that I will need during backing (cup cakes trey ,spatula, hand blender ,oven etc.)I hope you all understand it's useful way for all recipes .

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We would like you to make a type of roux and set aside for the next task. (show ingredients and process).

Well I made clear roux for that simply two ingredients I need butter +all purpose flour in equal ration so i add 3 table spoons for both in separate containers as I shown in picture.

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^{Only two ingridents need for making clear roux}

How I made the clear roux

It's very easy to made by first I took a pan add butter in it ,after melted the butter add floor in it and strait it continues to keep lumps in roux cook if for 3 to 4 minutes then off the flame and set a side for use for next step .I share below the final result of my roux.