On Sat, 25 Jun 2011 16:14:55 -0400, Dave Smith
> wrote:

> On 25/06/2011 4:05 PM, sf wrote:
>
> >>
> >> The flour taste is not affected by the amount of flour in the mix. It is
> >> from not cooking it long enough. You need to heat and stir the flour and
> >> butter mixture for a while to make the roux and then cook it for a while
> >> withe the liquid. It thickens as it cooks. I have made lots of white
> >> sauces over the years and have never had one taste like flour.
> >
> > Not cooking long enough was my first reaction, but I make mac& cheese
> > by just putting the ingredients for white sauce into the dish with the
> > macaroni& grated cheese - and the cheese sauce doesn't taste floury
> > when it finishes cooking in the oven.
> >
>
> Well, that would be cooking, which should get rid of the flour taste.

She says she cooks it: "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."

I had that problem when I first started making mac & cheese, so I gave
up on it for years. I was even using the double boiler method to make
white sauce, so I knew I was doing it right because that's the way I
made white sauce for creamed tuna.

--

Today's mighty oak is just yesterday's nut that held its ground.