because of the heat and floury taste what about doing the nuker version for
the white sauce, might allow more control over the cooking and less heat
also? Lee


"notbob" > wrote in message
...
> On 2011-06-25, Cheryl > wrote:
>
>> I don't make the best M&C because it always comes out tasting too much
>> like flour, no matter how much I cook and whisk the roux.
>
>> Turned out pretty good but still flour-y.
>
> Zactily. Nice of you to confirm my point of veiw.
>
> I wanna explore this issue further, but too dang hot to fire up the
> oven.
>
> nb