Beurre monté including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat. In order to make a "beurre monté", boil a very small quantity of water, i.e. 15–60 mL (1–4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity
Snare drum technique is used on all percussion instruments. Traditional grip is also primarily used in drum corps style marching environments, such as Drum Corps International. Snare drum technique is learned mainly by learning specific sequences of drumstick strokes, each of them known as a drum rudiment and most of them short. Examples of rudiments are the paradiddle and the drum roll. Snare drum technique Snare technique is the technique used to play a snare drum. It is studied as an end to itself by snare drummers, and as a way of developing stick control skill by kit drummers and players of other