Does anyone here use 'Sauce flour' to thicken their sauces e.g. bechamel sauce, gravy?
It's designed so that it's less likely to clump, so you could just add it to a liquid without the need for making a roux.
I can't find it in my local stores so do you think '00' flour is a good alternative, or is it treated in a particular way as well as being more finely milled?
I have New Balance 880v12 4e which fit me well in size UK 9.5.
I'm considering buying New Balance 1080v14 4e. I've read some saying these are a touch longer than 880, so not sure if I should buy in a size UK 9 or 9.5?
Anyone with experience of both models to give me their thoughts?
cheers.
I have New Balance 880v12 4e which fit me well in size UK 9.5.
I'm considering buying New Balance 1080v14 4e. I've read some saying these are a touch longer than 880, so not sure if I should buy in a size UK 9 or 9.5?
Anyone with experience of both models to give me their thoughts?
cheers.