On Sun, 23 Oct 2016 19:29:18 -0700 (PDT), dsi1 >
wrote:

>On Sunday, October 23, 2016 at 3:02:08 PM UTC-10, wrote:
>> On Sun, 23 Oct 2016 15:10:14 -0700 (PDT), dsi1 <dsiyahoo.com>
>> 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!
>
>There's different ways to make a white sauce. Just because you don't know about it doesn't make it irrelevant. I have used non-stick pans and understand it's ability to suppress scorching. I understand that you wouldn't make white sauces any other way than you do now. I've made white sauces since I was a kid and back then, I didn't make a roux based one. Quit crowing about how limited your cooking skills are!

Cough, cough - the original poster specifically asked about roux based
white sauces.