James Silverton > wrote:

>I don't agree entirely. Mashed cauliflower is not bad but to be good
>requires rather a lot of butter if the texture is not to be watery.

Try pressing it under a block


Steve

On Fri, 17 Jun 2011 13:04:30 -0700 (PDT), Nancy2
> wrote:

> I use skim milk exclusively, and the mac 'n cheese has never suffered
> for it - don't add anything - your cheese shouldn't matter, either,
> vis a vis the graininess. I just make a thick white sauce and add
> lots of grated cheese.

I'm thinking the amount of cheese may have something to do with it
too. I have been skimping on cheese as much as I can get away with
lately and yesterday's m&c came out like what nb is complaining about.

--

Today's mighty oak is just yesterday's nut that held its ground.

Doug wrote:

>>>> I've made "fauxtatoes" for the carb count difference.
>>
>>> Faux mashed potatoes made with cauliflower is really, really good! You
>>> don't have to be low carbing or have a medical issue to make it and
>>> totally enjoy eating it.
>>
>> Why not just call it mashed cauliflower??
>
> Cool sounding name. Claiming to be a substitute for a common dish.

Yeah. I made "fauxlenta" using zucchini last week.

Bob

On Jun 17, 3:06*pm, Nancy2 > wrote:
> On Jun 17, 1:18*pm, sf > wrote:
>
> > On Fri, 17 Jun 2011 16:10:29 +0000 (UTC), Doug Freyburger
>
> > > wrote:
> > > I've made "fauxtatoes" for the carb count difference. *The motivation
> > > here is probabl the same.
>
> > Faux mashed potatoes made with cauliflower is really, really good!
> > You don't have to be low carbing or have a medical issue to make it
> > and totally enjoy eating it. *
>
> > --
>
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Why not just call it mashed cauliflower??

If she served that crap, claiming it was potatoes, I'd kick her into
needing an emergency hysterectomy. Nasty.
>
> N.

--Bryan

On Fri, 17 Jun 2011 18:31:32 -0700, "Bob Terwilliger"
> wrote:

> Doug wrote:
>
> >>>> I've made "fauxtatoes" for the carb count difference.
> >>
> >>> Faux mashed potatoes made with cauliflower is really, really good! You
> >>> don't have to be low carbing or have a medical issue to make it and
> >>> totally enjoy eating it.
> >>
> >> Why not just call it mashed cauliflower??
> >
> > Cool sounding name. Claiming to be a substitute for a common dish.
>
> Yeah. I made "fauxlenta" using zucchini last week.
>

How did you cut up the zucchini? I just googled and found a recipe
calling for yellow lentils whizzed in the spice grinder.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> I made "fauxlenta" using zucchini last week.
>
> How did you cut up the zucchini? I just googled and found a recipe
> calling for yellow lentils whizzed in the spice grinder.

I grated the zucchini on a box grater.

Bob

On Fri, 17 Jun 2011 19:07:24 -0700 (PDT), Bryan
> wrote:

>
> If she served that crap, claiming it was potatoes, I'd kick her into
> needing an emergency hysterectomy. Nasty.

Have you ever tried it?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 17 Jun 2011 19:48:40 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> I made "fauxlenta" using zucchini last week.
> >
> > How did you cut up the zucchini? I just googled and found a recipe
> > calling for yellow lentils whizzed in the spice grinder.
>
> I grated the zucchini on a box grater.
>
Thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 18 Jun 2011 02:49:38 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 17 Jun 2011 19:48:40 -0700, "Bob Terwilliger"
> > > wrote:
> >
> > > sf wrote:
> > >
> > > >> I made "fauxlenta" using zucchini last week.
> > > >
> > > > How did you cut up the zucchini? I just googled and found a recipe
> > > > calling for yellow lentils whizzed in the spice grinder.
> > >
> > > I grated the zucchini on a box grater.
> > >
> > Thanks.
>
> Zucchini can also be sliced thin lengthwise and used in place of pasta
> for the ultimate Lasagna primavera. :-)

I was just curious how he made his zucchini resemble polenta. It
didn't. If I ever try making fauxlenta, I'll use lentils instead.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 18 Jun 2011 02:48:01 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 17 Jun 2011 19:07:24 -0700 (PDT), Bryan
> > > wrote:
> >
> > >
> > > If she served that crap, claiming it was potatoes, I'd kick her into
> > > needing an emergency hysterectomy. Nasty.
> >
> > Have you ever tried it?
>
> Bryan is just being an ignoramus. As usual. ;-)

He's being overly opinionated.

That stuff is so good! I've started using fauxtatoes instead of
mashed potatoes on shepherd's pie. SP is really tasty that way.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 18 Jun 2011 10:22:21 -0500, Omelet >
wrote:

> Lentils aren't really low carb tho'.
> I'd just use corn meal and eat smaller portions of it. :-)

I wouldn't be doing it to low carb, I'd be doing it to be making
something different.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 18 Jun 2011 10:24:34 -0500, Omelet >
wrote:

> Do you make a crust out of it too?

Crust? Are you thinking of commercial pot pies? Shepherd's pie only
has a topping, which would be mashed potatoes in the real world. Make
it in a casserole the way my DD does or in individual ramekins the way
I do.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 17, 4:05*pm, Nancy2 > wrote:
> On Jun 16, 8:09*pm, "Catmandy (Sheryl)" >
> wrote:
>
>
>
> > On Jun 16, 1:53*pm, notbob > wrote:
>
> > > On 2011-06-16, notbob > wrote:
>
> > > > disposable loaf pan. *We'll see how it turns out. *
>
> > > The flavor and texture were good, while hot, depite the semi-curdled
> > > appearance. * Problem is this next day, when cold. *It has a flour-y
> > > texture. *I want a more creamy texture. *Did I flub the roux? *I may
> > > have, afraid I was gonna burn the butter. *I used 1% milk. *Too thin?
> > > Half n' half or cream? *Howzabout cornstarch?
>
> > > Stouffer's mac/cheese isn't all that tasty, but I like the creamy
> > > texture. *Can I acheive it without bizarre additives like gums?
>
> > > nb * * *
>
> > According to Cook's Country (which is an off-shoot of America's Test
> > Kitchen), the key to a baked mac and cheese that is creamy yet holds
> > together and had great cheese taste is 2 things: Canned evaporated
> > milk and 5 oz of american cheese. *I remember this show I've seen it
> > several times. *They stated there were just enough stabilizers in
> > those 2 processed ingredients to keep the sauce from breaking but
> > still allow the cheddar taste to come through. *They used a blend of
> > cheeses, too. American for the creaminess, extra sharp cheddar for
> > flavor and monterey jack for what I like to call "meltiness". Or the
> > Gooey Factor. *The chef on the show specified to use a "good quality
> > american cheese". I imagine something like Land O Lakes would be
> > good.
> > Ingredients are he
>
> > 1 lb macaroni
> > 5 tbsp all-purpose flour
> > 3 (12-oz) cans evaporated milk
> > 2 tsp hot sauce
> > 1/8 tsp ground nutmeg
> > 1 tsp dry mustard
> > 2 c shredded extra-sharp cheddar cheese
> > 1 1/2 c shredded American cheese (about 5 oz)
> > 3/4 c shredded Monterey Jack cheese
>
> I only use canned evap. milk in pumpkin pie filling. *IMO, there is no
> reason to put it in mac 'n cheese.
>
> N.

well the chef-testers on America's Test Kitchen disagreed. They tested
cream, milk and evaporated milk and found that evaporated milk ended
in the creamiest version of baked macaroni and cheese. If you're not
after creamy, or your idea of creamy is different than theirs, then
don't use it. I hate when macaroni and cheese has that "starchy"
component to it, I prefer mine to be creamy inside with a nice cheesey
crust: this recipe does the job for me.

Furthermore, I remember having conversations with coworkers who grew
up eating macaroni and cheese as a Sunday dinner side dish. Many of
them said the secret to their Mom's mac and cheese was evaporated
milk, not milk from the fridge. ONe of the girls told a story that
when her Mom first got married, she made mac and cheese with fresh
milk, thinking it would be better.. The fresh milk caused the cheese
sauce to break and become oily on top and starchy inside. Then she
found out: canned milk was used in the beginning because of poverty.
But it turns out to be the best ingredient for mac and cheese.

On Jun 17, 3:06*pm, Nancy2 > wrote:
> On Jun 17, 1:18*pm, sf > wrote:
>
> > On Fri, 17 Jun 2011 16:10:29 +0000 (UTC), Doug Freyburger
>
> > > wrote:
> > > I've made "fauxtatoes" for the carb count difference. *The motivation
> > > here is probabl the same.
>
> > Faux mashed potatoes made with cauliflower is really, really good!
> > You don't have to be low carbing or have a medical issue to make it
> > and totally enjoy eating it. *
>
> > --
>
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Why not just call it mashed cauliflower??

Because it's better to be pretentious.

On Jun 17, 9:07*pm, Bryan > wrote:
> On Jun 17, 3:06*pm, Nancy2 > wrote:
>
>
>
>
>
> > On Jun 17, 1:18*pm, sf > wrote:
>
> > > On Fri, 17 Jun 2011 16:10:29 +0000 (UTC), Doug Freyburger
>
> > > > wrote:
> > > > I've made "fauxtatoes" for the carb count difference. *The motivation
> > > > here is probabl the same.
>
> > > Faux mashed potatoes made with cauliflower is really, really good!
> > > You don't have to be low carbing or have a medical issue to make it
> > > and totally enjoy eating it. *
>
> > > --
>
> > > Today's mighty oak is just yesterday's nut that held its ground.
>
> > Why not just call it mashed cauliflower??
>
> If she served that crap, claiming it was potatoes, I'd kick her into
> needing an emergency hysterectomy. *Nasty.

Do you talk to your wife that way?

sf replied to Sycophant:

>>>> If she served that crap, claiming it was potatoes, I'd kick her into
>>>> needing an emergency hysterectomy. Nasty.
>>>
>>> Have you ever tried it?
>>
>> Bryan is just being an ignoramus. As usual. ;-)
>
> He's being overly opinionated.
>
> That stuff is so good! I've started using fauxtatoes instead of
> mashed potatoes on shepherd's pie. SP is really tasty that way.

Sycophant is just being a shitstain, I see. As usual. ;-)

Bryan didn't say that he had a problem with pureed cauliflower. He doesn't
like the fact that people present it as if it were mashed potatoes. He's got
a point: While pureed cauliflower can indeed be tasty, it is definitely
*not* mashed potatoes.

Bob

On Sat, 18 Jun 2011 17:48:11 -0700, "Bob Terwilliger"
> wrote:

> sf replied to Sycophant:
>
> >>>> If she served that crap, claiming it was potatoes, I'd kick her into
> >>>> needing an emergency hysterectomy. Nasty.
> >>>
> >>> Have you ever tried it?
> >>
> >> Bryan is just being an ignoramus. As usual. ;-)
> >
> > He's being overly opinionated.
> >
> > That stuff is so good! I've started using fauxtatoes instead of
> > mashed potatoes on shepherd's pie. SP is really tasty that way.
>
> Sycophant is just being a shitstain, I see. As usual. ;-)
>
> Bryan didn't say that he had a problem with pureed cauliflower. He doesn't
> like the fact that people present it as if it were mashed potatoes. He's got
> a point: While pureed cauliflower can indeed be tasty, it is definitely
> *not* mashed potatoes.
>
You're right, it's *not* mashed potatoes and I have only a slight clue
why it's called that - it does resemble mashed potatoes. It's white
and the lumps aren't too big when mashed. Remember, some people
*love* lumps in their mashed potatoes.

--

Today's mighty oak is just yesterday's nut that held its ground.

congrats!!! Lee
"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> On Sat, 18 Jun 2011 02:48:01 -0500, Omelet >
>> wrote:
>>
>> > In article >,
>> > sf > wrote:
>> >
>> > > On Fri, 17 Jun 2011 19:07:24 -0700 (PDT), Bryan
>> > > > wrote:
>> > >
>> > > >
>> > > > If she served that crap, claiming it was potatoes, I'd kick her
>> > > > into
>> > > > needing an emergency hysterectomy. Nasty.
>> > >
>> > > Have you ever tried it?
>> >
>> > Bryan is just being an ignoramus. As usual. ;-)
>>
>> He's being overly opinionated.
>>
>> That stuff is so good! I've started using fauxtatoes instead of
>> mashed potatoes on shepherd's pie. SP is really tasty that way.
>
> Oh you beast! I'm going to have to try that. :-)
> Been wanting to try shephards pie but the potato coating has been
> putting me off. I just didn't think of faux taters being used that way.
>
> Thank you!
>
> Do you make a crust out of it too?
>
> I may make that for Sunday dinner. Now that I have a job again, I might
> actually start cooking special on days off again. <g>
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain

when my aunt made it with a botom crust she used regular pie crust, never
had it with potatoes on the bottom, not sure i would like it, but with the
faux and a bit of cheese on bottom it might be nice, best thing a bout s/p
is its usefulness in clearing vegetables from the frig, Lee

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> On Sat, 18 Jun 2011 02:48:01 -0500, Omelet >
>> wrote:
>>
>> > In article >,
>> > sf > wrote:
>> >
>> > > On Fri, 17 Jun 2011 19:07:24 -0700 (PDT), Bryan
>> > > > wrote:
>> > >
>> > > >
>> > > > If she served that crap, claiming it was potatoes, I'd kick her
>> > > > into
>> > > > needing an emergency hysterectomy. Nasty.
>> > >
>> > > Have you ever tried it?
>> >
>> > Bryan is just being an ignoramus. As usual. ;-)
>>
>> He's being overly opinionated.
>>
>> That stuff is so good! I've started using fauxtatoes instead of
>> mashed potatoes on shepherd's pie. SP is really tasty that way.
>
> Oh you beast! I'm going to have to try that. :-)
> Been wanting to try shephards pie but the potato coating has been
> putting me off. I just didn't think of faux taters being used that way.
>
> Thank you!
>
> Do you make a crust out of it too?
>
> I may make that for Sunday dinner. Now that I have a job again, I might
> actually start cooking special on days off again. <g>
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain

do some googling, look at lots of recipes, and you might also check "cottage
pie" as well, most people use some combination, its one of those things that
people tinker with depending on what is in the house, Lee


"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> On Sat, 18 Jun 2011 10:24:34 -0500, Omelet >
>> wrote:
>>
>> > Do you make a crust out of it too?
>>
>> Crust? Are you thinking of commercial pot pies? Shepherd's pie only
>> has a topping, which would be mashed potatoes in the real world. Make
>> it in a casserole the way my DD does or in individual ramekins the way
>> I do.
>
> Thanks. I've never made it so was not really sure about the recipe or
> assembly.
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain

On Sun, 19 Jun 2011 18:36:08 -0500, Omelet >
wrote:

> In article >,
> "Storrmmee" > wrote:
>
> > do some googling, look at lots of recipes, and you might also check "cottage
> > pie" as well, most people use some combination, its one of those things that
> > people tinker with depending on what is in the house, Lee
>
> Ok.

As Stormmee said, recipes for shepherd's pie give you an idea of what
to do but you don't need to follow it as slavishly as you would follow
a cake recipe.

Here is one I emulated (didn't follow it to a T, but it was good
inspiration).
http://www.guyfieri.com/recipes/guy_...o_peep_pie.pdf

This is when I first tried mashed cauliflower, which is excellent with
asiago cheese in it as per the mashed potato part of the recipe. The
Food Network show I watched where he demonstrated how to make it, his
alternative to the listed vegetables was to buy a package of frozen
mixed vegetables (the kind with corn and green beans in it) to use. I
tried that and haven't looked back. Now I keep a package in the
freezer so I don't have to go shopping just to make a pot pie.



--

Today's mighty oak is just yesterday's nut that held its ground.

if you have a meijers near you, they have a house brand vegetable, parisian
vegetables, 16 oz usually 88 cents here, almost minced vegetables, broccoli,
corn, peas, green beens and others that are at least diced almost minced
that would be perfect for this item, we now use them for soup, cuts out most
chopping, Lee
"sf" > wrote in message
...
> On Sun, 19 Jun 2011 18:36:08 -0500, Omelet >
> wrote:
>
>> In article >,
>> "Storrmmee" > wrote:
>>
>> > do some googling, look at lots of recipes, and you might also check
>> > "cottage
>> > pie" as well, most people use some combination, its one of those things
>> > that
>> > people tinker with depending on what is in the house, Lee
>>
>> Ok.
>
> As Stormmee said, recipes for shepherd's pie give you an idea of what
> to do but you don't need to follow it as slavishly as you would follow
> a cake recipe.
>
> Here is one I emulated (didn't follow it to a T, but it was good
> inspiration).
> http://www.guyfieri.com/recipes/guy_...o_peep_pie.pdf
>
> This is when I first tried mashed cauliflower, which is excellent with
> asiago cheese in it as per the mashed potato part of the recipe. The
> Food Network show I watched where he demonstrated how to make it, his
> alternative to the listed vegetables was to buy a package of frozen
> mixed vegetables (the kind with corn and green beans in it) to use. I
> tried that and haven't looked back. Now I keep a package in the
> freezer so I don't have to go shopping just to make a pot pie.
>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 20 Jun 2011 09:11:28 -0500, "Storrmmee"
> wrote:

> if you have a meijers near you, they have a house brand vegetable, parisian
> vegetables, 16 oz usually 88 cents here, almost minced vegetables, broccoli,
> corn, peas, green beens and others that are at least diced almost minced
> that would be perfect for this item, we now use them for soup, cuts out most
> chopping, Lee

I prefer larger, more recognizable, pieces of vegetables for literally
everything; the most I do is shorten green beans that are extra long.
Thanks anyway.

--

Today's mighty oak is just yesterday's nut that held its ground.

larger vegetables are fine for some things like lasagna and beef stew but in
soup, s/p and meatloaf small is easier to cook and eat, big hunks of just
one vegetable on my spoon is not pleasing, Lee
"sf" > wrote in message
...
> On Mon, 20 Jun 2011 09:11:28 -0500, "Storrmmee"
> > wrote:
>
>> if you have a meijers near you, they have a house brand vegetable,
>> parisian
>> vegetables, 16 oz usually 88 cents here, almost minced vegetables,
>> broccoli,
>> corn, peas, green beens and others that are at least diced almost minced
>> that would be perfect for this item, we now use them for soup, cuts out
>> most
>> chopping, Lee
>
> I prefer larger, more recognizable, pieces of vegetables for literally
> everything; the most I do is shorten green beans that are extra long.
> Thanks anyway.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 24 Jun 2011 22:45:12 -0400, Cheryl >
wrote:

> I don't make the best M&C because it always comes out tasting too much
> like flour, no matter how much I cook and whisk the roux.

Okay - I need to ask how much flour & butter you use for a cup of
liquid.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 25/06/2011 12:58 AM, sf wrote:
> On Fri, 24 Jun 2011 22:45:12 -0400, >
> wrote:
>
>> I don't make the best M&C because it always comes out tasting too much
>> like flour, no matter how much I cook and whisk the roux.
>
> Okay - I need to ask how much flour& butter you use for a cup of
> liquid.
>

I would say about a Tablespoon of each.
White sauce is very versatile stuff. You can call it Bechemel and use it
for lasagna. You can melt cheese in it for broccoli or cauliflower, as a
base for savory or dessert souffles. It is just a matter of cooking up
the roux and adding liquid until you have the consistency you want. If
it is too thin, add a little more liquid, and if it is too thick, cook
it a little longer. You really don't need to be too rigid about white
sauce and if you learn to fake it you will find things so much simpler
than having to worry about a recipe all the time.

Goomba wrote:
>Cheryl wrote:
>
>> I don't make the best M&C because it always comes out tasting too much
>> like flour, no matter how much I cook and whisk the roux.
><clip>
>> I used shell pasta. Turned out pretty good but still flour-y.
>>
>I suppose you've considered decreasing the flour...right?
>A medium white sauce is probably the thickest one would need, IMO.

Even a thin white sauce... with a good homemade mac n' cheese most of
the thickening should be from the cheese... otherwise may as well buy
the green box.

i love shell pasta, Lee
"Cheryl" > wrote in message
om...
> On 6/15/2011 10:20 PM, notbob wrote:
>> I've never done it. Not from scratch.
>>
>> Oh, did it like my mom did, grated cheese layered on pasta and broiled,
>> but
>> haven't done that fer 40 yrs. Ate a lotta blue box crap. Some
>> Swanson's and later Stouffer's, but never made trad M/C from scratch.
>> It's in the oven now. ABs recipe, cut in half to fit in small
>> disposable loaf pan. We'll see how it turns out.
>>
>> http://tinyurl.com/57auge
>
> I know this thread is a little old but I'm not reading all the time so
> catching up with threads of interest.
>
> I was cleaning out the fridge today and decided to use up a bunch of small
> portions of cheese.
>
> I don't make the best M&C because it always comes out tasting too much
> like flour, no matter how much I cook and whisk the roux.
>
> I got a little closer today. I made a mac and cheese (not baked due to
> hot weather) and used swiss, mild cheddar, Parmesan, a tiny bit of
> pecorino romano. I even added 2 slices of Kraft American cheese because I
> like the flavor. One little twist of the nutmeg mill, and some ground
> pepper.
>
> The roux had half and half because the milk went bad and I didn't have
> more.
>
> I used shell pasta. Turned out pretty good but still flour-y.
>

because of the heat and floury taste what about doing the nuker version for
the white sauce, might allow more control over the cooking and less heat
also? Lee


"notbob" > wrote in message
...
> On 2011-06-25, Cheryl > wrote:
>
>> I don't make the best M&C because it always comes out tasting too much
>> like flour, no matter how much I cook and whisk the roux.
>
>> Turned out pretty good but still flour-y.
>
> Zactily. Nice of you to confirm my point of veiw.
>
> I wanna explore this issue further, but too dang hot to fire up the
> oven.
>
> nb

On Sat, 25 Jun 2011 10:13:17 -0400, Dave Smith
> wrote:

> On 25/06/2011 12:58 AM, sf wrote:
> > On Fri, 24 Jun 2011 22:45:12 -0400, >
> > wrote:
> >
> >> I don't make the best M&C because it always comes out tasting too much
> >> like flour, no matter how much I cook and whisk the roux.
> >
> > Okay - I need to ask how much flour& butter you use for a cup of
> > liquid.
> >
>
> I would say about a Tablespoon of each.

That's what I would use too, but if she used more - that could be
contributing to the floury taste.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 25/06/2011 2:14 PM, sf wrote:

>>> Okay - I need to ask how much flour& butter you use for a cup of
>>> liquid.
>>>
>>
>> I would say about a Tablespoon of each.
>
> That's what I would use too, but if she used more - that could be
> contributing to the floury taste.

The flour taste is not affected by the amount of flour in the mix. It is
from not cooking it long enough. You need to heat and stir the flour and
butter mixture for a while to make the roux and then cook it for a while
withe the liquid. It thickens as it cooks. I have made lots of white
sauces over the years and have never had one taste like flour.

On Sat, 25 Jun 2011 15:32:17 -0400, Dave Smith
> wrote:

> On 25/06/2011 2:14 PM, sf wrote:
>
> >>> Okay - I need to ask how much flour& butter you use for a cup of
> >>> liquid.
> >>>
> >>
> >> I would say about a Tablespoon of each.
> >
> > That's what I would use too, but if she used more - that could be
> > contributing to the floury taste.
>
> The flour taste is not affected by the amount of flour in the mix. It is
> from not cooking it long enough. You need to heat and stir the flour and
> butter mixture for a while to make the roux and then cook it for a while
> withe the liquid. It thickens as it cooks. I have made lots of white
> sauces over the years and have never had one taste like flour.

Not cooking long enough was my first reaction, but I make mac & cheese
by just putting the ingredients for white sauce into the dish with the
macaroni & grated cheese - and the cheese sauce doesn't taste floury
when it finishes cooking in the oven.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 25/06/2011 4:05 PM, sf wrote:

>>
>> The flour taste is not affected by the amount of flour in the mix. It is
>> from not cooking it long enough. You need to heat and stir the flour and
>> butter mixture for a while to make the roux and then cook it for a while
>> withe the liquid. It thickens as it cooks. I have made lots of white
>> sauces over the years and have never had one taste like flour.
>
> Not cooking long enough was my first reaction, but I make mac& cheese
> by just putting the ingredients for white sauce into the dish with the
> macaroni& grated cheese - and the cheese sauce doesn't taste floury
> when it finishes cooking in the oven.
>

Well, that would be cooking, which should get rid of the flour taste.

On Sat, 25 Jun 2011 16:14:55 -0400, Dave Smith
> wrote:

> On 25/06/2011 4:05 PM, sf wrote:
>
> >>
> >> The flour taste is not affected by the amount of flour in the mix. It is
> >> from not cooking it long enough. You need to heat and stir the flour and
> >> butter mixture for a while to make the roux and then cook it for a while
> >> withe the liquid. It thickens as it cooks. I have made lots of white
> >> sauces over the years and have never had one taste like flour.
> >
> > Not cooking long enough was my first reaction, but I make mac& cheese
> > by just putting the ingredients for white sauce into the dish with the
> > macaroni& grated cheese - and the cheese sauce doesn't taste floury
> > when it finishes cooking in the oven.
> >
>
> Well, that would be cooking, which should get rid of the flour taste.

She says she cooks it: "I don't make the best M&C because it always
comes out tasting too much like flour, no matter how much I cook and
whisk the roux."

I had that problem when I first started making mac & cheese, so I gave
up on it for years. I was even using the double boiler method to make
white sauce, so I knew I was doing it right because that's the way I
made white sauce for creamed tuna.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 25 Jun 2011 15:44:48 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > She says she cooks it: "I don't make the best M&C because it always
> > comes out tasting too much like flour, no matter how much I cook and
> > whisk the roux."
> >
> > I had that problem when I first started making mac & cheese, so I gave
> > up on it for years. I was even using the double boiler method to make
> > white sauce, so I knew I was doing it right because that's the way I
> > made white sauce for creamed tuna.
>
> Maybe it's not enough cheese/seasoning that is doing it?
>
I shorted the cheese too much the last time, but the white sauce still
tasted cooked. I dunno what happened to her sauce, I can only
sympathize.

--

Today's mighty oak is just yesterday's nut that held its ground.