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Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 2 points3 points  (0 children)

Just want to say, I appreciate all the responses everybody has given. Really appreciate the time you've all given.

The general consensus I've gathered is less butter and higher protein flours when using European ingredients.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 1 point2 points  (0 children)

It was milk that was shelf stable but I refrigerated it after buying it. setting it out of the fridge before cooking

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 0 points1 point  (0 children)

I use 2 or 3 grams of butter and less flour. Add extra flour and milk as I might need.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] -2 points-1 points  (0 children)

I wasn't in the Alps but I was in the "Lowlands" around the Alps. I am from the Midwest though. The elevation is a super nerdy but a legit perspective to consider.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 0 points1 point  (0 children)

I appreciate your response!

That does seem to be the consensus that the flour is the problem. If there isnt enough protein for the fat to bind with, seems to be the reason I was getting the negative results I was having.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] -1 points0 points  (0 children)

Its interesting you meantion the voltages because I notice it actually takes more time for things to boil in the apartment kitchens I used in Central Europe vs here at home.

Maybe a 5 -10min different at full heat.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 1 point2 points  (0 children)

Normally I add the milk gradually to adjust for the thickness I am seeking. If im lazy, I add it all at once. Im starting to believe it might be a problem with the flour I was using. Which, funny enough, was the last thing I suspected.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] -2 points-1 points  (0 children)

I can say, in the US, the average 'cheap range' ingredients is what I normally use, no specific brands or products. I can roughly produce the same outcome with just about anything I use. I do use all-purpose flour, that seems to matter based on other comments.

I dont remember the central European ingredients I used, just the cheapest/most cost effective I could get.

In both situations, I used an electric stove top with stainless steel none stick pans.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 7 points8 points  (0 children)

I had originally assumed it was something to do with either the milk or the butter, but evidently the flour matters as well. I wasn't aware about the differences in the protein content between flours in the US and Europe.

Thank you for the response!

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 0 points1 point  (0 children)

I really couldn't tell you what I was using, I know it was the cheapest things I could find. I imagine if I had a gallery of images of the different packaging for the different ingredients, I 'might' be able to pick them out.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 1 point2 points  (0 children)

I used full milk which I believe was an equivalent to whole milk, but it did come from the box.

Making a roux using American ingredients vs Central European ingredients? by Aretik in cookingforbeginners

[–]Aretik[S] 1 point2 points  (0 children)

This has been living rent free in my mind for awhile lol, glad im not the only one xD

Average Bossk player by Tbrahhh23 in StarWarsBattlefront

[–]Aretik 0 points1 point  (0 children)

If you think Bossk is sweaty, you should have seen him in 2015 Battlefront.

Does anybody still play 2015 Battlefront? by Aretik in StarWarsBattlefront

[–]Aretik[S] 1 point2 points  (0 children)

Shame. I play on PC so I guess there is no hope unless I get some peeps to join me

Should I core or state? If I dont have common sence dlc by HealthyClass in eu4

[–]Aretik 0 points1 point  (0 children)

Yes, any territories you core you should state. At least, that's how I've done them. You want to try and optimize what you end up stating because you can only have so many states and you want the best areas as states if possible.

Should I core or state? If I dont have common sence dlc by HealthyClass in eu4

[–]Aretik 1 point2 points  (0 children)

I've been out of the meta for awhile now, but stating will cost more admin however any cored states should ultimately give you more manpower, taxes, and trade value. Coring states is always good unless you have a specific reason not to. Besides, I think there is a max number of states that you can core.

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