White sauce ...?
16 April 2011, 08:21 PM
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White sauce ...?
Iv always been taught you have to knock up a roux first and then gingerly let in / stir like mad milk until the correct lump free consistency is acheived .
The girlfriend chucks it all in the pan and stirs,no problem at all
thats a lot of wasted lumpy sploge iv had to chuck down the drain
The girlfriend chucks it all in the pan and stirs,no problem at all
thats a lot of wasted lumpy sploge iv had to chuck down the drain
16 April 2011, 08:32 PM
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16 April 2011, 11:13 PM
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make the roux. Bit of butter melted in the pan, add some flour or cornflour. stir well. add milk, bring to boil - best way to avoid lumps? whisk it from when you add the flour. then add cheese or whatever, whisking again. never failed.
this whole 'bunking it all in a pan is just wrong, and may I say a tad lazy
this whole 'bunking it all in a pan is just wrong, and may I say a tad lazy
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17 April 2011, 12:35 AM
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White sauce...
My easy way, put 1/2 pint of semi skimmed milk in a jug, whack it in the micro, with a **** of butter until it's boiling (ish) and then mix in some flour (little bit at a time) and keep stirring until it's thick, but not lumpy.
If you want it to have a little flavour, you can add mustard and a little black pepper. Maybe even a kittle paprika for a bit more flavour.
If I'm doing a cheese sauce I tend to use a strong cheddar at the end, a splash of soy sauce to add a bit of zing, and some parmesan for extra cheeseness!
Of cousre you can do all that on the hob, and it looks like real cooking, but at the end of the day, it's still tbe same no matter how you throw it all together.
My easy way, put 1/2 pint of semi skimmed milk in a jug, whack it in the micro, with a **** of butter until it's boiling (ish) and then mix in some flour (little bit at a time) and keep stirring until it's thick, but not lumpy.
If you want it to have a little flavour, you can add mustard and a little black pepper. Maybe even a kittle paprika for a bit more flavour.
If I'm doing a cheese sauce I tend to use a strong cheddar at the end, a splash of soy sauce to add a bit of zing, and some parmesan for extra cheeseness!
Of cousre you can do all that on the hob, and it looks like real cooking, but at the end of the day, it's still tbe same no matter how you throw it all together.
18 April 2011, 09:20 AM
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The roux stage is to cook out the flour, this should stop it tasting floury 
The all in one technique doesn't do this so in theory it won't taste as nice.
The all in one technique doesn't do this so in theory it won't taste as nice.
18 April 2011, 09:37 AM
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'Cook out the flour' , whatever does this mean ?
- its a all a contraption made up by the french , and weve fallen for it all this time
- its a all a contraption made up by the french , and weve fallen for it all this time
18 April 2011, 12:09 PM
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Fanny says... http://www.bbc.co.uk/food/recipes/ro...whitesau_13035
So I guess that's the better way.
J.
So I guess that's the better way.
J.
20 April 2011, 01:12 AM
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