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Doris Night[_3_]

On Sat, 22 Oct 2016 08:51:44 -0300, wrote:

>On Sat, 22 Oct 2016 05:58:30 -0500, Alan Holbrook >
>wrote:
>
>>Every once in a while, when I get the feeling that my arteries are still
>>too flexible and my heart isn't working hard enough pumping blood, I'll
>>make a large skillet of sawmill gravy and pour it over biscuits for
>>breakfast. The recipe I follow says, as do all the other recipes I've seen
>>that involve making a white sauce, that once you have the roux the color
>>you want, you should take the pan off the heat to add the milk. I've often
>>wondered why that is and what would happen if you added the milk directly
>>to the pan containing the roux while it's still on the burner. Rather than
>>risk seven years' bad luck or something similar trying it, I thought I'd
>>ask. Can any of the RFC intelligentsia enlighten me?
>
>Never had any problem with making white sauce but only cook the roux a
>couple of minutes to cut the 'flour' taste, certainly don't want it to
>colour. I have never taken it off the heat before adding the milk
>but I do whisk while adding slowly so it is all incorporated well,
>this is the stage where you could get some lumps.

I do it exactly the same way as lucretia. I think the trick is to
whisk it.

Doris