On Sun, 19 Aug 2012 13:04:34 -0700, sf > wrote:

>On Sun, 19 Aug 2012 09:30:51 +1000, "Farm1" >
>wrote:
>
>> "Steve Freides" > wrote in message
>>
>> > http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> I dont' reallys see any need to use any cream in that recipe. I'd replace
>> that 'cheese sauce' with a white sauce recipe to which I'd added some cheese
>> and about a dessert spoon of brandy to save time, or, if I was really going
>> to be fussy, I'd cook down the wine separately before making the bechamel
>> sauce.
>>
>> I also doubt you need so much cheese and certainly not so much cream to get
>> reasonable facsimile of what the chef was seeking so tat your family dont'
>> end up with gut problems from such a rich recipe.
>>
>> I believe there are white sauce recipes for those who are gluten intolerant,
>> so it might be worth looking for such a recipe online.
>>
>> Good luck.
>>
>
>I find that if I want the same consistency, then I need to make a
>béchamel to use in place of heavy cream. Sometimes it matters,
>sometimes it doesn't. Since this recipe calls for wine, they're using
>heavy cream because it won't curdle like regular cream does when it
>comes into contact with wine - but the main thing they're doing with
>it is making a cheese sauce and skipping the steps of making béchamel
>first. I suppose there could be an argument against béchamel based on
>carb count or gluten intolerance, but I think they did it just for
>pure ease and shaving some time off the recipe.

Is there a way to make a bechamel without using flour?
Janet US