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Uploaded by handsongourmet on Feb 7, 2011
if your egg or cream-based sauce is too thick or the flavors are locked up, just add water!
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@AbstractMan23 so true. it's always best to start with less.
handsongourmet 6 months ago
Good tip but don't add too much water otherwise the flavour gets diluted ;-)
AbstractMan23 6 months ago
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@AbstractMan23 so true. it's always best to start with less.
handsongourmet 6 months ago
Good tip but don't add too much water otherwise the flavour gets diluted ;-)
AbstractMan23 6 months ago