Fun Stuff > CHATTER
A Cooking Thread?
Barmymoo:
Roux is the word I had in mind, but I have never successfully made one either! And usually for that reason - I add the liquid too quickly. But it didn't sound like that was the stage at which the issue occurred.
Edith:
It sounds to me like you should have added the liquid bit by bit, and then cooked it longer. You don't have to stir it every second, you can be still for up to 45 seconds or so and then stir again, scraping up anything that was truong to brown on the bottom. Are you cooking on electricity or gas? I find it harder to thicken a white sauce on gas, for some reason.
TheEvilDog:
Bear in mind as well that if you are making a roux, all the flour must be mixed into the butter and dissolved before you add any liquid. This is vital because if you all the milk and there are still clumps of flour in the mix, you are going to end up with a sauce that is going to have a very strong flour taste to it.
As well as that, I find it helps if you remove the pan from the heat as you add the flour to the butter. It usually makes a big difference when I make a mornay sauce.
Lines:
Adding the milk ver slowly is how I usually get the best roux. And sometimes, it takes a lot longer than you'd think for it to thicken. I make mac and cheese from scratch a lot and to get it to the best consistency, yeah, I stand at the stove stirring on and off for about 10-15 minutes usually.
bainidhe_dub:
Eed- I have a glass top electric stove.
Linds- What really shocked me was when I got to the end and it said it had to bake for an hour and a half. We didn't eat dinner til like 9pm. I have been wanting to try mac n cheese from scratch too, so this is good to know.
Everybody- thank you! I think I'll just have to try it again - oh darn, more scalloped potatoes, whatever shall we do?
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