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sf[_9_]

On Sun, 23 Oct 2016 15:45:18 -0300, wrote:

> On Sun, 23 Oct 2016 11:23:11 -0700, sf > wrote:
>
> >On Sun, 23 Oct 2016 09:10:31 -0400, Gary > wrote:
> >
> >> 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?
> >>
> >> First, to answer your question: I've never removed the roux from heat
> >> before adding the milk. I first looked up "white sauce" in the dandy old
> >> Betty Crocker cookbook so many years ago. That book was my "cooking
> >> 101" textbook. I just looked again this morning and it does say to
> >> remove from heat, stir in milk, then return to heat. huh. I must have
> >> missed that part. I've always left it right on the burner and never a
> >> problem.
> >>
> >> I also use a very tiny wire whisk for making this. I just measured and
> >> it's only 3/4 inch at it's widest. This gets into the rounded corners of
> >> the smallest saucepan. It's perfect for stirring roux.
> >>
> >> Also consider this sometime if you're making a gravy to put on
> >> something. I also let the roux brown a tiny bit (it enhances the
> >> flavor). More importantly, I don't add all milk. I like to add chicken
> >> broth to replace some of the milk. I usually mix in 2/3 chicken broth
> >> and 1/3 milk. Try it.
> >
> >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.

And you're just as big an asshole as ever.

--
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