The best soup in the world
This is inspired by a Rick Stein recipe that is absolutely lovely.
Bechemal for grown-ups. You don’t always want milk in your dinner unless you’re 1yrs old.
Velouté is based on a roux in the same way as Bechemal but you add stock, wine or something else instead of milk. The classic velouté is a “white stock”; not beef or lamb, so think fish, chicken or veg. The absolute classic is veal stock.
Crazy, mixed-up squid
Yep, you normally cook squid for a short amount of time and when you go over it's like an inner-tube. Squid is like a lot of other ingredients; lots of people don't like it but that's because a lot of people including restaurants don't know how to cook it.
