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jawi_dagan4
jawi_dagan4
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Tuesday 16 June 2026 19:33:15 GMT
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BÉCHAMEL (White Sauce) Ingredients  • Butter – 50 g  • Flour – 50 g  • Milk – 1 liter (warm)  • Salt – to taste  • White pepper – pinch  • Nutmeg – pinch Method 1️⃣ Melt butter, add flour → cook 2 min (white roux). 2️⃣ Gradually whisk in warm milk. 3️⃣ Simmer until thick (5–7 min). 4️⃣ Season. Base for: cheese sauce, lasagna, gratins. VELOUTÉ Ingredients  • Butter – 50 g  • Flour – 50 g  • White stock (chicken/fish/veal) – 1 liter Method 1️⃣ Make white roux. 2️⃣ Add hot stock slowly. 3️⃣ Simmer 10–15 min. Light, smooth sauce base for poultry & seafood. ESPAGNOLE (Brown Sauce) Ingredients  • Butter – 50 g  • Flour – 50 g  • Brown stock – 1 liter  • Tomato paste – 1 tbsp  • Mirepoix – ½ cup Method 1️⃣ Make brown roux (cook darker). 2️⃣ Add mirepoix, tomato paste. 3️⃣ Add hot brown stock. 4️⃣ Simmer 30–45 min, strain. Base for demi-glace & rich meat sauces. TOMATO SAUCE (French Style) Ingredients  • Olive oil – 2 tbsp  • Onion – 1 (finely chopped)  • Garlic – 2 cloves  • Tomato (crushed) – 1 kg  • Tomato paste – 1 tbsp  • Sugar – 1 tsp  • Salt – to taste  • Herbs (bay, thyme) Method 1️⃣ Sauté onion & garlic. 2️⃣ Add tomatoes + paste. 3️⃣ Simmer 30–45 min. 4️⃣ Blend & strain if needed. Base for pasta, pizza, stews. HOLLANDAISE Ingredients  • Egg yolks – 3  • Melted butter – 150 g  • Lemon juice – 1 tbsp  • Salt – pinch Method 1️⃣ Whisk yolks over double boiler. 2️⃣ Slowly drizzle warm butter while whisking. 3️⃣ Add lemon + salt. Should be thick & creamy.
BÉCHAMEL (White Sauce) Ingredients • Butter – 50 g • Flour – 50 g • Milk – 1 liter (warm) • Salt – to taste • White pepper – pinch • Nutmeg – pinch Method 1️⃣ Melt butter, add flour → cook 2 min (white roux). 2️⃣ Gradually whisk in warm milk. 3️⃣ Simmer until thick (5–7 min). 4️⃣ Season. Base for: cheese sauce, lasagna, gratins. VELOUTÉ Ingredients • Butter – 50 g • Flour – 50 g • White stock (chicken/fish/veal) – 1 liter Method 1️⃣ Make white roux. 2️⃣ Add hot stock slowly. 3️⃣ Simmer 10–15 min. Light, smooth sauce base for poultry & seafood. ESPAGNOLE (Brown Sauce) Ingredients • Butter – 50 g • Flour – 50 g • Brown stock – 1 liter • Tomato paste – 1 tbsp • Mirepoix – ½ cup Method 1️⃣ Make brown roux (cook darker). 2️⃣ Add mirepoix, tomato paste. 3️⃣ Add hot brown stock. 4️⃣ Simmer 30–45 min, strain. Base for demi-glace & rich meat sauces. TOMATO SAUCE (French Style) Ingredients • Olive oil – 2 tbsp • Onion – 1 (finely chopped) • Garlic – 2 cloves • Tomato (crushed) – 1 kg • Tomato paste – 1 tbsp • Sugar – 1 tsp • Salt – to taste • Herbs (bay, thyme) Method 1️⃣ Sauté onion & garlic. 2️⃣ Add tomatoes + paste. 3️⃣ Simmer 30–45 min. 4️⃣ Blend & strain if needed. Base for pasta, pizza, stews. HOLLANDAISE Ingredients • Egg yolks – 3 • Melted butter – 150 g • Lemon juice – 1 tbsp • Salt – pinch Method 1️⃣ Whisk yolks over double boiler. 2️⃣ Slowly drizzle warm butter while whisking. 3️⃣ Add lemon + salt. Should be thick & creamy.

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