Gsharp, I've been cooking for almost as long as I can remember.
Yes I have picked up a few tricks from the cooking channel.
I also had a grandmother who grew up in New Orleans. My mother grew up in El Paso Texas. Dad's side was from Iowa and North Dakota. So I was exposed to a lot of different styles and kinds of food.
At this point (I'm 54) I'm really not interested in learning more.
I can and do cook all kinds of things. Pretty much anything I'm interested in.
I'm especially good at soups, stews and sauces/gravy's.
Curval, from what I've seen most french sauces are all derived or use in part a Rue. Basicly a rue is just flour and oil in a pan. The easy way is to use Wondra brand flour, as its superfine and no lumps.(comes in a blue shaker container here in the states) Add oil to pan, then add flour till it makes a paste. If you tilt the pan and the paste runs, not enough flour, add a bit more. You can use virtually any oil, although I mostly use olive oil, just because its healthier.
Doing a white (cream) sauce for Scalloped potatoes or mac & cheese, just heat it until it starts to color stirring constantly. Like a very light toast color. Then add milk/cream and heat till it comes to a boil & thickens.
Doing a stewed chicken or game bird, cook it stirring constantly till its a medium brown. Then add stewed tomatoes or whole tomatoes, etc.
Want a really thick brown stew or chili base, cook it till its almost milk chocholate color then add tomatoes and water, add your other ingredients and let it simmer for hours.
How much oil & flour depends on how much quantity your looking for.
Its flour and oil, get into the kitchen and start learning!
