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sf[_9_]

On Sun, 23 Oct 2016 22:04:24 -0300, wrote:

> On Sun, 23 Oct 2016 19:14:49 -0400, Dave Smith
> > wrote:
>
> >On 2016-10-23 6:10 PM, dsi1 wrote:
> >daylight saving time
> >>>> 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.
> >
> >I don't think it has anything to do with non stick pans. I have made
> >enough white sauce to know that if you add cold milk to roux in a hot
> >pan there will be lumps forming. You can get them out with whisking, but
> >they can be avoided by adding the milk, preferably warmed, off the heat.
> >
> >I was reacting to Lucretia's accusation of bullshit about the double
> >boiler, because I remember my mother doing it with a double boiler. I
> >Googled it and was not at all surprised to see recipes for white suace
> >using a double boiler.
> >
> So that makes sf your mothers age lol

You're a terminal blockhead. It's 24 hours later and you still
haven't come to the realization that people can use a double boiler
to make it.

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.