Rouxbe

Would whole wheat bread flour and all-purpose flour work? Here in the UK, semolina flour does not seem to be readily available but I have found whole wheat bread flour. How would it be using this? I'm assuming slightly healthier!

I'm guessing the answer is no, but is it possible to freeze it without ruining it completely?

It seems like alot of onions to slice, any chance one could use a mandolin to make lighter work of this?

Thanks Joe!

Using the mandoline, I sliced my onions this morning and that was fairly fast and painless. I've been cooking the carmalized onions up while I make my (whole wheat) pizza dough. It's amazing how much they cook down!

Next its pesto time, I'm planning on using walnuts as reccomended by a fellow comentator - can't wait to eat them end product of goats cheese, carmalized onion and pesto pizza!

I have always shied away from filo pastry as I was intimidated by it, but with Rouxbe by my side I was feeling brave and I'm so glad I made them!

Even my four year old loved them. He was the designated butter boy, painting the butter on the parcels. He gobbled up two of them as soon as they could cool and declared them his favorite food, which is great as the spinach is so good for him.

I'm having guest to lunch this weekend just to share them and I'll be making the tzatiki to go with...yum..

This was my first unsuccessful Rouxbe recipe. I waited and waited but it just didn't change color (i.e. carmalize) but just reduced down to nothing.

I did use granulated sugar so I can only guess that the granulated sugar here in England has some impurities in it which prevented it from working.

Such a drag I was really looking forward to serving it with my banana tart. :-(

I would also love to see weight measurements instead of, or in addition to, cups. It is much easier to weigh butter, for instance, than to try cramming it into a measuring cup, saves on dishes I'm sure! I'd also love it if the oven temperatures were given in metric as well, it would save me time looking it up on other sites!

I would have loved a section on how to make stock without using bones or at least a mention about it as an alternative!

That's brilliant Kimberly, I was really wanting to learn so I could make some things for my one year old, the store bought has so much salt in it! That is a great idea about the lenitls as well, I never would have thought of that. I really appreciate your getting back to me on this.

Having set about making my stock, I have a couple of questins - it looks in the video the carrots are peeled, is that necessary?

Also, my mother used to use vegetable whichs were, shall I say, past their prime in her stocks to use them up (she hated waste). Is this a bad idea?

I'd love to try this but I've never seen "converted rice" here in the UK, can it be made with any other type of rice?