Rouxbe

That was the best explanation I've ever seen of how to debone a chicken. It's a technique I've struggled with for a while, trying any variation I can find or come up with. This is one I can actually perform.

Oh. Oh, my.

I'm known among friends for my breakfast eggs (scrambled with ham, green onions, cheese, and whatever else I decide to use that morning). I've been looking for an excuse to try Boursin, which I have to admit I've always looked at but never tried.

You've hit a home run with this one. Simple and elegant. Well done!

Yum! I make a similar hummus, but a bit looser (juice of one lemon, a little more oil, and sometimes a little water to smooth it out). I find it thickens back up as it rests.

It's also quite good finished with olive oil and a dusting of paprika instead of cracked pepper.

How long does tahini keep, and what is the best way to store it? I only use it occasionally when I make hummus, so I hate to buy large quantities.

I've finished the first part of this recipe; the dough is now half resting in the fridge and the other half sitting in the freezer for another day.

A few things I learned:
1. Houston, where I live, is amazingly humid. (Recently, a friend told me that he knew he was in the South when he stepped off the plane and the humidity punched him hard in the face and stole his wallet.) Plus, it doesn't help that Hurricane Dolly is off the Gulf coast not too far south from here. The dough became VERY wet and sticky during kneading, and I had to add a bit of flour to the work surface, a wooden cutting board, to keep it from grabbing and sticking to the board. I realise you added no flour to knead, and kneaded on a metal work table, so I attribute the difference to the ambient moisture or change in flour characteristics?
2. I watched the recipe about 10 times over the last couple of days before making it. I don't have the computer in the kitchen, so I'm without the video when it comes time to actually work. In the printed recipe, it says to add half the flour, then add the remaining flour and salt, without the "stir to combine" in the middle. Didn't hurt anything, I don't think, but it did confuse me in the paper copy.
3. Any opinion on using a stand mixer for this? I know it's not a long time to be kneading, and the dough is very soft, but it's already late here and I'm curious to know if I can fall back on a stand mixer with a dough hook. I guess I'll have to make a few batches to compare.

Excellent!
- Mike

All - Thanks for showing this. I've always measured out equal volumes of flour and butter, and my roux has usually been a bit tighter/more paste-like than the white roux shown. I'll have to try for the wetter variant.

At what point do you add the flour to the butter - just when it's melted, or when foaming subsides, or further? Since the goal is to bind the starch and the fat, is it better to cook out the water in the butter first (without browning the butter)?