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Dave Smith[_1_]

On 2016-10-23 2:45 PM, wrote:
> On Sun, 23 Oct 2016 11:23:11 -0700, sf > wrote:

>> When I first started cooking, white sauce required a double boiler and
>> a 20 minute covered simmer. Then I threw off the shackles and started
>> doing it over direct heat without any encouragement from cookbooks or
>> television. I forged off in that direction unaided and alone.
>> <sniffle>
>
> What a load of crap! Double boiler was used for many things, I still
> use it occasionally, but never for white sauce.

My mother used to do it in a double boiler. She used to make it
frequently to make cream salmon or cream chicken with patty shells. It
was a slow and laborious job, perhaps one of the reasons I never did it.
My wife showed me how to make white sauce and it was much faster to do
in the pot on direct heat.