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brooklyn1

On Sun, 23 Oct 2016 22:01:59 -0300, wrote:

>On Sun, 23 Oct 2016 15:10:14 -0700 (PDT), dsi1 >
>wrote:
>
>>On Sunday, October 23, 2016 at 11:22:37 AM UTC-10, Dave Smith wrote:
>>> 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.
>>
>>My guess is that in this day of non-stick pans and microwave ovens, a double boiler is not necessary. I think my induction range will do quite nicely instead.
>
>Non=stick pans has nothing to do with it, definitely would not use one
>for white sauce!

I'd not use a non stick pan for anything... and I've made oceans of
white sauce in stainless steel, and never any lumps.... just about
every morning I made 30-40 quarts of white sauce in a steam jacketed
kettle... stirred with an aluminum paddle similar to a rowboat oar.
http://www.quartermaster.army.mil/jc...n_f/F00300.pdf