An attacker sends a GIF or an image to a victim and gets control over their account. The amount of data that goes into these applications is enormous and often includes confidential information from user names and passwords to top-secret business information – making them prime targets for attackers. Now, more than ever, these platforms are our “go-to” for almost everything from a simple chat with a team member to a company-wide all-hands meeting. These days everything is being done remotely – from job interviews to business meetings and even social gatherings. Teams, Slack or maybe Zoom? Which applications do you use? All are extremely popular with business users normally, but have been nothing short of essential during this “new norm” where businesses are working hard to stay connected to employees, customers and partners. CyberArk worked with Microsoft Security Research Center under Coordinated Vulnerability Disclosure after finding the account takeover vulnerability and a fix was quickly issued.This vulnerability would have affected every user who uses the Teams desktop or web browser version.Since users wouldn’t have to share the GIF – just see it – to be impacted, vulnerabilities like this have the ability to spread automatically.We found that by leveraging a subdomain takeover vulnerability in Microsoft Teams, attackers could have used a malicious GIF to scrape user’s data and ultimately take over an organization’s entire roster of Teams accounts.As more and more business is conducted from remote locations, attackers are focusing their efforts on exploiting the key technologies – like Zoom and Microsoft Teams – that companies and their employees depend on to stay connected. Now, whenever you see a recipe that begins “make a roux,” you won’t have to mess around.Ĭlick through the gallery above to see Hunter demonstrate each step of the roux process. The key to making a roux is simple: Use low heat and stir a lot to avoid burning the butter-once it burns, there’s not much you can do to mask the bitter taste. The other two types-blond and brown-are made exactly the same way, they’re just a cooked longer blond roux takes 10 to 20 minutes and has the aroma of cooked nuts, while brown roux can take up to 30 minutes and will have an even richer aroma. One important note: Here, Hunter makes a white roux, which is when the flour is barely cooked it’s what you would use in a béchamel (and, by extension, a real-deal mac and cheese). Turns out it’s pretty damn easy, but it’s a crucial skill to master, and there are a few rookie mistakes to avoid. Combine it with stock and you’ve got a velouté, another of the famed “mother sauces,” and one that’s ideal for soups.Īfter he showed us how to cook a perfect steak, we asked Atera sous chef Zach Hunter to take use through the steps of roux-making. It’s used to thicken sauces and give them an extra oomph of fatty flavor-cook a roux with milk, onions, and spices, and you’ve got a textbook béchamel. One of those fundamentals is the classic roux: a simple, equal-parts blend of fat (usually butter, though you might use oil or lard) and flour that serves as one of the lynchpins of French cuisine. You can buy all manner of ridiculous cooking devices from Sky Mall, drop thousands of dollars on a sous-vide machine, and get fancy ingredients galore, but if you really want to become a better cook, the key is to learn the fundamentals that will serve as building blocks for every dish you make. Welcome back to the First We Feast GIF Tutorial series, where we ask restaurant cooks and pro bartenders to show us how step up our technique when cooking and making drinks at home.
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