I am making a chowder that requires a standard roux. Will a roux made with gluten-free flour hold up to the heat and the milk in the chowder? I have some xantham gum, if that might help, but am unsure how to use it in this situation.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.