QTDDTOT

>>8867383
Slightly related: How long do i wait until i can cut leaves off a basil plant?

>>8867383
heavy cream or creme fraiche

yeah it ain't gonna be good for you

>>8867383
i've had x for y days is it still ok to eat

>>8867392
You don't really have to wait. Once they're the size of your thumb or slightly bigger, chop them up.

I have never grown basil but pretty much anyone can figure this out. It's an edible plant at all stages of growth, so eat it.

>>8867383
Heavy cream sauces like Alfredo have you bring heavy cream to a simmer, which then thickens it well. This does not work with milk, so don't even try.

>>8867396
>>8867438
What would be the less shitty solution? Just use flour?

>>8867392
I planted the seeds for my plant about 3 weeks ago. The first leaves are ready to eat. If you're unsure just rub them. If they give of their typical scent they're perfect to eat.


But they are generally edible in literally any stage of their growth, so just give it a try! :)

>>8867492
Once again I've never grown basil but I would let the plant root spread for another two weeks before pissing it off personally.

>>8867487
the advantage of making a roux or cornstarch slurry is the thickening is simply a matrix containing mostly water, as opposed to cream which relies on butterfat exclusively. It's a lot less calories.

It's just like how fiber rich foods tend to be less calorie dense than low fiber foods. Fiber holds many times its weight in water so you get full quicker. One of the many reasons to eat your vegetables

>>8867492
after they flower they get bitter, remember to pinch off those buds

>>8867383

isn't white sauce literally just milk butter and flour?

if you want just thick fatty milk, use cream.

you can boil some of the water out of it to thicken it.

Eggs. Potato puree

>>8867654
white sauce will set, cream will not unless the dish has a lot of carbs in it like potato gratin. It's also slightly less expensive and calorific if you care about that sort of thing

>>8867383
masturbate less and it'll become thicker

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Is it okay to buy any spices in bulk? If so which ones and how should they be stored (freeze them?)?

Also what spices should be bought whole and ground yourself?


>>8868045
9/10

>>8867383
What does "QTDDTOT" stand for?

>>8868167
>Questions that don't deserve their own thread.

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here is what Jacque Pepin says about white sauces/stocks and thickening.

>>8868167
>>8868174
i.e. 90% of this board

>>8868167
It's a trick that shills used on other boards to make more room for advertising threads by confining actual discussion of interesting topics into their own separate but equal bantustan