I posted a short video showing how I brown flour. This isn’t about doing things the “fancy” way or adding unnecessary steps. Browning flour changes flavor in a very specific way — nuttier, deeper, more rounded — and when you understand why it works, you can decide when it’s worth using and when it isn’t. This comes up more often than people realize in: - Roux-based sauces and gravies - Comfort-food menus - Dishes where you want depth without adding more ingredients

I referenced a Salt Solution in the Black Forest Cake cocktail post and I thought it might be helpful to tell you how to make it! I ended up having a 1oz dropper bottle in my bar so this recipe is to make 1oz of a 10% saline solution Add 1/2 tsp of kosher salt to the bottle Fill it 1oz warm water Cap and shake until fully dissolved. I think this is a great thing to add to your cocktails if you want to try to make them just a tiny bit more elevated and special.