Wayne wrote about "turning it under"

> With mac & cheese I usually just do it once, maybe twice if it's a large
> dish. With rice pudding, usually at least 3 or 4. Most dishes containing
> dairy benefit from this.


I first ran across the technique in a recipe for cassoulet; you're supposed
to stir in the top crust a few times while it's cooking.

(It's still too warm here to make that kind of thing, but when it's cold,
there's nothing like it to warm up the house and make it feel homey. As the
saying doesn't go, a man's home is his cassoulet.)


Bob