On Sat, 22 Oct 2016 07:06:03 -0700, Taxed and Spent
> wrote:

>On 10/22/2016 7:03 AM, wrote:
>> On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-10-22 6:58 AM, 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?
>>>
>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>> world. You and whisk it like mad for a long time or maybe use a stick
>>> blender to removed the lumps. It is easier to simply take it off the
>>> heat and avoid the lumps.
>>>
>> Clearly, judging by other responses, this is a male thing - women are
>> more dextrous and can do two things at once successfully
>>
>
>lots of recipes are written for the least skilled.

Anyone who needs a recipe for white sauce is by default least skilled.