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?

On Sat, 22 Oct 2016 05:58:30 -0500, 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?

Never had any problem with making white sauce but only cook the roux a
couple of minutes to cut the 'flour' taste, certainly don't want it to
colour. I have never taken it off the heat before adding the milk
but I do whisk while adding slowly so it is all incorporated well,
this is the stage where you could get some lumps.

On Sat, 22 Oct 2016 08:51:44 -0300, wrote:

>On Sat, 22 Oct 2016 05:58:30 -0500, 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?
>
>Never had any problem with making white sauce but only cook the roux a
>couple of minutes to cut the 'flour' taste, certainly don't want it to
>colour. I have never taken it off the heat before adding the milk
>but I do whisk while adding slowly so it is all incorporated well,
>this is the stage where you could get some lumps.

I do it exactly the same way as lucretia. I think the trick is to
whisk it.

Doris

On 2016-10-22 6:58 AM, 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?

If you add the milk to the roux in a hot pan it tends to coagulate very
quickly and you end up with a lumpy sauce. It is not the end of the
world. You and whisk it like mad for a long time or maybe use a stick
blender to removed the lumps. It is easier to simply take it off the
heat and avoid the lumps.

On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
> wrote:

>On 2016-10-22 6:58 AM, 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?
>
>If you add the milk to the roux in a hot pan it tends to coagulate very
>quickly and you end up with a lumpy sauce. It is not the end of the
>world. You and whisk it like mad for a long time or maybe use a stick
>blender to removed the lumps. It is easier to simply take it off the
>heat and avoid the lumps.
>
Clearly, judging by other responses, this is a male thing - women are
more dextrous and can do two things at once successfully

On 10/22/2016 7:03 AM, wrote:
> On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
> > wrote:
>
>> On 2016-10-22 6:58 AM, 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?
>>
>> If you add the milk to the roux in a hot pan it tends to coagulate very
>> quickly and you end up with a lumpy sauce. It is not the end of the
>> world. You and whisk it like mad for a long time or maybe use a stick
>> blender to removed the lumps. It is easier to simply take it off the
>> heat and avoid the lumps.
>>
> Clearly, judging by other responses, this is a male thing - women are
> more dextrous and can do two things at once successfully
>

lots of recipes are written for the least skilled.

On 2016-10-22 10:03 AM, wrote:
> On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
> > wrote:

>> If you add the milk to the roux in a hot pan it tends to coagulate very
>> quickly and you end up with a lumpy sauce. It is not the end of the
>> world. You and whisk it like mad for a long time or maybe use a stick
>> blender to removed the lumps. It is easier to simply take it off the
>> heat and avoid the lumps.
>>
> Clearly, judging by other responses, this is a male thing - women are
> more dextrous and can do two things at once successfully
>

Some women certainly seem to have fertile imaginations.

On 2016-10-22, l not -l > wrote:

> Since you have to bring it to a boil for the roux to thicken the milk, the
> only reason to add it off heat is it smells bad and is hard to cleanup if
> you spill/splash milk on the burner.

Yes, you, Lecretia, and Dory, are all correct. The only thing I can
add is a cheater trick. Nuke yer milk to at least warm before adding
it to the roux.

I no longer do it (warm the liquid), as judicious immediate whisking
is enough, but when I first began serious cooking (cooking school),
our chef taught us to heat any liquid before adding to roux.

Zero lumps! I gar-own-tee!!

nb

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,

If you're making a white sauce what's this about 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?

I see no reason to take the pan off heat, but a white sauce (Béchamel)
is made in a heavy pan over low heat with the liquid added/dribbled a
little at a time incorporating each addition before adding more until
it's the consistancy you want... low heat is all important. I prefer
to stir with a wooden spoon rather than a whisk, a whisk misses the
corners of the pan causing lumps to form... I have wooden spoons that
have a flatened end that are worn to fit pan corners. A proper
Béchamel is not to be rushed.
I rarely use wire whisks for anything, they really only work well in
round bottomed bowls, I prefer wooden spoons or my portable electric
KA mixer. I love my KA portable, it has seven speeds, and needs very
little storage space... it's perfect for most any mixing other than
kneading doughs. I no longer have my 12 qt Hobart stand mixer, I no
longer bake large quantities of bread, in fact nowadays I much prefer
my ABM, it does a good job of kneading and half the time I form
loaves/rolls by hand to bake in a regular oven. Amazon still sells my
ABM, I didn't think they were available new anymore. I bought mine
nearly 30 years ago for less than $40:
https://www.amazon.com/Welbilt-Origi...+bread+machine

On 22 Oct 2016 14:21:03 GMT, notbob > wrote:

>On 2016-10-22, l not -l > wrote:
>
>> Since you have to bring it to a boil for the roux to thicken the milk, the
>> only reason to add it off heat is it smells bad and is hard to cleanup if
>> you spill/splash milk on the burner.
>
>Yes, you, Lecretia, and Dory, are all correct. The only thing I can
>add is a cheater trick. Nuke yer milk to at least warm before adding
>it to the roux.
>
>I no longer do it (warm the liquid), as judicious immediate whisking
>is enough, but when I first began serious cooking (cooking school),
>our chef taught us to heat any liquid before adding to roux.
>
>Zero lumps! I gar-own-tee!!
>
>nb

Yes, good tip for starters - wish he was still around

On Saturday, October 22, 2016 at 8:44:34 AM UTC-6, Brooklyn1 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,
>
> If you're making a white sauce what's this about 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?
>
> I see no reason to take the pan off heat, but a white sauce (Béchamel)
> is made in a heavy pan over low heat with the liquid added/dribbled a
> little at a time incorporating each addition before adding more until
> it's the consistancy you want... low heat is all important. I prefer
> to stir with a wooden spoon rather than a whisk, a whisk misses the
> corners of the pan causing lumps to form... I have wooden spoons that
> have a flatened end that are worn to fit pan corners. A proper
> Béchamel is not to be rushed.
> I rarely use wire whisks for anything, they really only work well in
> round bottomed bowls, I prefer wooden spoons or my portable electric
> KA mixer. I love my KA portable, it has seven speeds, and needs very
> little storage space... it's perfect for most any mixing other than
> kneading doughs. I no longer have my 12 qt Hobart stand mixer, I no
> longer bake large quantities of bread, in fact nowadays I much prefer
> my ABM, it does a good job of kneading and half the time I form
> loaves/rolls by hand to bake in a regular oven. Amazon still sells my
> ABM, I didn't think they were available new anymore. I bought mine
> nearly 30 years ago for less than $40:
> https://www.amazon.com/Welbilt-Origi...+bread+machine

At the price they are now I DOUBT MANY WOULD BITE. $268.18 + $38.85 shipping.
=====

On Saturday, October 22, 2016 at 6:51:51 AM UTC-5, wrote:
>
> Never had any problem with making white sauce but only cook the roux a
> couple of minutes to cut the 'flour' taste, certainly don't want it to
> colour. I have never taken it off the heat before adding the milk
> but I do whisk while adding slowly so it is all incorporated well,
> this is the stage where you could get some lumps.
>
>
Same as you. I've never taken the skillet off the heat and have
never seen anyone else do that.

On Saturday, October 22, 2016 at 9:04:05 AM UTC-5, wrote:
>
> On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
> > wrote:
> >
> >If you add the milk to the roux in a hot pan it tends to coagulate very
> >quickly and you end up with a lumpy sauce. It is not the end of the
> >world. You and whisk it like mad for a long time or maybe use a stick
> >blender to removed the lumps. It is easier to simply take it off the
> >heat and avoid the lumps.
> >
> Clearly, judging by other responses, this is a male thing - women are
> more dextrous and can do two things at once successfully
>
>
Hahahaaaaa, yes! No lumpy gravy here with the pan left on the
heat.

On Sat, 22 Oct 2016 11:03:58 -0300, wrote:

>On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
> wrote:
>
>>On 2016-10-22 6:58 AM, 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?
>>
>>If you add the milk to the roux in a hot pan it tends to coagulate very
>>quickly and you end up with a lumpy sauce. It is not the end of the
>>world. You and whisk it like mad for a long time or maybe use a stick
>>blender to removed the lumps. It is easier to simply take it off the
>>heat and avoid the lumps.
>>
>Clearly, judging by other responses, this is a male thing - women are
>more dextrous and can do two things at once successfully

Yup, I've known women who could watch TV, chew gum, and get laid all
at the same time. LOL Wouldn't be so funny were it not true.

On Sat, 22 Oct 2016 07:06:03 -0700, Taxed and Spent
> wrote:

>On 10/22/2016 7:03 AM, wrote:
>> On Sat, 22 Oct 2016 09:42:26 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-10-22 6:58 AM, 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?
>>>
>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>> world. You and whisk it like mad for a long time or maybe use a stick
>>> blender to removed the lumps. It is easier to simply take it off the
>>> heat and avoid the lumps.
>>>
>> Clearly, judging by other responses, this is a male thing - women are
>> more dextrous and can do two things at once successfully
>>
>
>lots of recipes are written for the least skilled.

Anyone who needs a recipe for white sauce is by default least skilled.

On 10/22/2016 10:03 AM, wrote:

>>
>> If you add the milk to the roux in a hot pan it tends to coagulate very
>> quickly and you end up with a lumpy sauce. It is not the end of the
>> world. You and whisk it like mad for a long time or maybe use a stick
>> blender to removed the lumps. It is easier to simply take it off the
>> heat and avoid the lumps.
>>
> Clearly, judging by other responses, this is a male thing - women are
> more dextrous and can do two things at once successfully
>

Men often have problems with using a whisk due to over-use of the wrist
in their teen years.

On 10/22/2016 2:08 PM, Ed Pawlowski wrote:
> On 10/22/2016 10:03 AM, wrote:
>
>>>
>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>> world. You and whisk it like mad for a long time or maybe use a stick
>>> blender to removed the lumps. It is easier to simply take it off the
>>> heat and avoid the lumps.
>>>
>> Clearly, judging by other responses, this is a male thing - women are
>> more dextrous and can do two things at once successfully
>>
>
> Men often have problems with using a whisk due to over-use of the wrist
> in their teen years.

LOL Perhaps they should have learned to be ambidextrous.

Jill

On 2016-10-22 2:08 PM, Ed Pawlowski wrote:
> On 10/22/2016 10:03 AM, wrote:
>
>>>
>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>> world. You and whisk it like mad for a long time or maybe use a stick
>>> blender to removed the lumps. It is easier to simply take it off the
>>> heat and avoid the lumps.
>>>
>> Clearly, judging by other responses, this is a male thing - women are
>> more dextrous and can do two things at once successfully
>>
>
> Men often have problems with using a whisk due to over-use of the wrist
> in their teen years.



I may have to defer to your experience, but I am pretty sure that the
motion is a little different. However, I might suggest that the
experience might strengthen the wrist.

On 2016-10-22 2:15 PM, jmcquown wrote:
> On 10/22/2016 2:08 PM, Ed Pawlowski wrote:
>> On 10/22/2016 10:03 AM, wrote:
>>
>>>>
>>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>>> world. You and whisk it like mad for a long time or maybe use a stick
>>>> blender to removed the lumps. It is easier to simply take it off the
>>>> heat and avoid the lumps.
>>>>
>>> Clearly, judging by other responses, this is a male thing - women are
>>> more dextrous and can do two things at once successfully
>>>
>>
>> Men often have problems with using a whisk due to over-use of the wrist
>> in their teen years.
>
> LOL Perhaps they should have learned to be ambidextrous.
>

For those special dates.

On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, 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?

I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.

On Sat, 22 Oct 2016 14:08:30 -0400, Ed Pawlowski > wrote:

>On 10/22/2016 10:03 AM, wrote:
>
>>>
>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>> world. You and whisk it like mad for a long time or maybe use a stick
>>> blender to removed the lumps. It is easier to simply take it off the
>>> heat and avoid the lumps.
>>>
>> Clearly, judging by other responses, this is a male thing - women are
>> more dextrous and can do two things at once successfully
>>
>
>Men often have problems with using a whisk due to over-use of the wrist
>in their teen years.


Lol - good one Ed!

On Saturday, October 22, 2016 at 1:34:02 PM UTC-5, dsi1 wrote:
>
> I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
>
>
Naw, it should be a requirement for leaving elementary school
and going into middle school (formerly known as junior high).

On 10/22/2016 12:13 PM, wrote:
> On Saturday, October 22, 2016 at 1:34:02 PM UTC-5, dsi1 wrote:
>>
>> I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
>>
>>
> Naw, it should be a requirement for leaving elementary school
> and going into middle school (formerly known as junior high).
>

middle school and junior high are two different things.

On Saturday, October 22, 2016 at 9:13:54 AM UTC-10, wrote:
> On Saturday, October 22, 2016 at 1:34:02 PM UTC-5, dsi1 wrote:
> >
> > I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
> >
> >
> Naw, it should be a requirement for leaving elementary school
> and going into middle school (formerly known as junior high).

Jeepers, you guys are tough on the kids!

http://www.cnn.com/2016/10/20/us/tee...lams-him-trnd/

On 10/22/2016 3:26 PM, Taxed and Spent wrote:
> On 10/22/2016 12:13 PM, wrote:
>> On Saturday, October 22, 2016 at 1:34:02 PM UTC-5, dsi1 wrote:
>>>
>>> I'm not going to tell you how to make white sauce - that's a personal
>>> choice. OTOH, being able to make a white sauce should be a
>>> requirement for graduation from high school.
>>>
>>>
>> Naw, it should be a requirement for leaving elementary school
>> and going into middle school (formerly known as junior high).
>>
>
> middle school and junior high are two different things.

Here either one is grades 7, 8, 9

On Sat, 22 Oct 2016 14:15:19 -0400, jmcquown >
wrote:

>On 10/22/2016 2:08 PM, Ed Pawlowski wrote:
>>
>> Men often have problems with using a whisk due to over-use of the wrist
>> in their teen years.
>
>LOL Perhaps they should have learned to be ambidextrous.

Over a period of a couple of years, I tried and tried and tried to
whip cream with a whisk... I just can't do it. I just ain't got the
knack My then girlfriend would take over and do it in a minute...
sigh.

On Sat, 22 Oct 2016 14:26:43 -0400, Dave Smith
> wrote:

>On 2016-10-22 2:15 PM, jmcquown wrote:
>> On 10/22/2016 2:08 PM, Ed Pawlowski wrote:
>>> On 10/22/2016 10:03 AM, wrote:
>>>
>>>>>
>>>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>>>> world. You and whisk it like mad for a long time or maybe use a stick
>>>>> blender to removed the lumps. It is easier to simply take it off the
>>>>> heat and avoid the lumps.
>>>>>
>>>> Clearly, judging by other responses, this is a male thing - women are
>>>> more dextrous and can do two things at once successfully
>>>>
>>>
>>> Men often have problems with using a whisk due to over-use of the wrist
>>> in their teen years.
>>
>> LOL Perhaps they should have learned to be ambidextrous.
>>
>
>For those special dates.

A threesome, or Mrs Palmer and her ten daughters?

On Sat, 22 Oct 2016 11:33:59 -0700 (PDT), dsi1 >
wrote:


>I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.

My guess in the future, we will have bluetooth enabled caps (or
burkas) connected to google servers that will send impulses to our
brains to convince us we're eating white sauce. No need to traumatise
innocent children by forcing them to do something for themselves. God
bless Google.

On 2016-10-22 3:26 PM, Taxed and Spent wrote:

>> Naw, it should be a requirement for leaving elementary school
>> and going into middle school (formerly known as junior high).
>>
>
> middle school and junior high are two different things.


I had to look it up because we don't have "middle school" around here.
Wikipedia says it is also known as intermediate school or middle school.
We don't have either in this area. A nearby and long established
private school used to have a middle school designation but has done
away with it.

On Sat, 22 Oct 2016 11:33:59 -0700 (PDT), dsi1 >
wrote:

>On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, 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?
>
>I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.

For your entertainment, I will now tell you how my sister-in-law makes
cheese sauce.

For best results, get half wasted before beginning.

Get the smallest saucepan you own - I think the one she uses is two
cups - and fill it up with cold milk. Add a couple spoons of
cornstarch and stir. This is the "bechamel" part. The only time she
makes this is when she needs cheese sauce for broccoli. So she grates
some cheap mild cheddar and adds this to the pot of cold milk. There
is no salt in this, because salt is Bad For You. Then she turns the
stove on low and waits for it to get hot, stirring a few times while
it's warming up. When the whole thing boils over and gets all over the
stove, it's done.

Doris

Taxed and Spent wrote in rec.food.cooking:

> On 10/22/2016 12:13 PM, wrote:
> > On Saturday, October 22, 2016 at 1:34:02 PM UTC-5, dsi1 wrote:
> > >
> > > I'm not going to tell you how to make white sauce - that's a
> > > personal choice. OTOH, being able to make a white sauce should be
> > > a requirement for graduation from high school.
> > >
> > >
> > Naw, it should be a requirement for leaving elementary school
> > and going into middle school (formerly known as junior high).
> >
>
> middle school and junior high are two different things.

Depends on the country kiddo

--

Dave Smith wrote in rec.food.cooking:

> On 2016-10-22 3:26 PM, Taxed and Spent wrote:
>
> > > Naw, it should be a requirement for leaving elementary school
> > > and going into middle school (formerly known as junior high).
> > >
> >
> > middle school and junior high are two different things.
>
>
> I had to look it up because we don't have "middle school" around
> here. Wikipedia says it is also known as intermediate school or
> middle school. We don't have either in this area. A nearby and long
> established private school used to have a middle school designation
> but has done away with it.

USA public school, 7,8 and normally 9. Also called Junior High.

--

On 2016-10-22, Doris Night > wrote:

> For your entertainment, I will now tell you how my sister-in-law makes
> cheese sauce.
>
> For best results, get half wasted before beginning.
>
> Get the smallest saucepan you own - I think the one she uses is two
> cups - and fill it up with cold milk. Add a couple spoons of
> cornstarch and stir. This is the "bechamel" part. The only time she
> makes this is when she needs cheese sauce for broccoli. So she grates
> some cheap mild cheddar and adds this to the pot of cold milk. There
> is no salt in this, because salt is Bad For You. Then she turns the
> stove on low and waits for it to get hot, stirring a few times while
> it's warming up. When the whole thing boils over and gets all over the
> stove, it's done.

heh heh.....

I was gonna chastise you severely about the head and shoulders fer
posting such tripe, but 1) you qualified it, 2) it was actually pretty
funny. Thnx.

nb

On Sat, 22 Oct 2016 19:02:12 -0400, Doris Night
> wrote:

>On Sat, 22 Oct 2016 11:33:59 -0700 (PDT), dsi1 >
>wrote:
>
>>On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, 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?
>>
>>I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
>
>For your entertainment, I will now tell you how my sister-in-law makes
>cheese sauce.
>
>For best results, get half wasted before beginning.
>
>Get the smallest saucepan you own - I think the one she uses is two
>cups - and fill it up with cold milk. Add a couple spoons of
>cornstarch and stir. This is the "bechamel" part. The only time she
>makes this is when she needs cheese sauce for broccoli. So she grates
>some cheap mild cheddar and adds this to the pot of cold milk. There
>is no salt in this, because salt is Bad For You. Then she turns the
>stove on low and waits for it to get hot, stirring a few times while
>it's warming up. When the whole thing boils over and gets all over the
>stove, it's done.
>
>Doris

Lol, love that! Bet she is happy in her way

Ed Pawlowski wrote:
>lucretiaborgia wrote:
>>
>> If you add the milk to the roux in a hot pan it tends to coagulate very
>> quickly and you end up with a lumpy sauce. It is not the end of the
>> world. You and whisk it like mad for a long time or maybe use a stick
>> blender to removed the lumps. It is easier to simply take it off the
>> heat and avoid the lumps.
>>
>> Clearly, judging by other responses, this is a male thing - women are
>> more dextrous and can do two things at once successfully
>>
>> Men often have problems with using a whisk due to over-use of the wrist
>> in their teen years.

Um, that's a different white sauce.

On Saturday, October 22, 2016 at 3:06:04 PM UTC-5, Ed Pawlowski wrote:
>
> On 10/22/2016 3:26 PM, Taxed and Spent wrote:
>
> > On 10/22/2016 12:13 PM, wrote:>
>
> >> On Saturday, October 22, 2016 at 1:34:02 PM UTC-5, dsi1 wrote:
> >>>
> >>> I'm not going to tell you how to make white sauce - that's a personal
> >>> choice. OTOH, being able to make a white sauce should be a
> >>> requirement for graduation from high school.
> >>>
> >>>
> >> Naw, it should be a requirement for leaving elementary school
> >> and going into middle school (formerly known as junior high).
> >>
> >
> > middle school and junior high are two different things.
>
> Here either one is grades 7, 8, 9
>
>
Same here and not sure why it's no longer called 'junior high'
now but they call it 'middle school' when either term is
correct.

On Saturday, October 22, 2016 at 4:37:46 PM UTC-5, Dave Smith wrote:
>
> On 2016-10-22 3:26 PM, Taxed and Spent wrote:
>
> >> Naw, it should be a requirement for leaving elementary school
> >> and going into middle school (formerly known as junior high).
> >>
> >
> > middle school and junior high are two different things.
>
>
> I had to look it up because we don't have "middle school" around here.
> Wikipedia says it is also known as intermediate school or middle school.
> We don't have either in this area. A nearby and long established
> private school used to have a middle school designation but has done
> away with it.
>
>
Doesn't make sense to me at all why it's now called 'middle
school.'

On Sat, 22 Oct 2016 20:09:53 -0400, Brooklyn1
> wrote:

>Ed Pawlowski wrote:
>>lucretiaborgia wrote:
>>>
>>> If you add the milk to the roux in a hot pan it tends to coagulate very
>>> quickly and you end up with a lumpy sauce. It is not the end of the
>>> world. You and whisk it like mad for a long time or maybe use a stick
>>> blender to removed the lumps. It is easier to simply take it off the
>>> heat and avoid the lumps.
>>>
>>> Clearly, judging by other responses, this is a male thing - women are
>>> more dextrous and can do two things at once successfully
>>>
>>> Men often have problems with using a whisk due to over-use of the wrist
>>> in their teen years.
>
>Um, that's a different white sauce.

You mean the diet from your navy days?

On Sat, 22 Oct 2016 19:02:12 -0400, Doris Night
> wrote:

>On Sat, 22 Oct 2016 11:33:59 -0700 (PDT), dsi1 >
>wrote:
>
>>On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, 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?
>>
>>I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
>
>For your entertainment, I will now tell you how my sister-in-law makes
>cheese sauce.
>
>For best results, get half wasted before beginning.
>
>Get the smallest saucepan you own - I think the one she uses is two
>cups - and fill it up with cold milk. Add a couple spoons of
>cornstarch and stir. This is the "bechamel" part. The only time she
>makes this is when she needs cheese sauce for broccoli. So she grates
>some cheap mild cheddar and adds this to the pot of cold milk. There
>is no salt in this, because salt is Bad For You. Then she turns the
>stove on low and waits for it to get hot, stirring a few times while
>it's warming up. When the whole thing boils over and gets all over the
>stove, it's done.

LOL, love it.

On Saturday, October 22, 2016 at 1:02:18 PM UTC-10, Doris Night wrote:
> On Sat, 22 Oct 2016 11:33:59 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Saturday, October 22, 2016 at 12:58:37 AM UTC-10, 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?
> >
> >I'm not going to tell you how to make white sauce - that's a personal choice. OTOH, being able to make a white sauce should be a requirement for graduation from high school.
>
> For your entertainment, I will now tell you how my sister-in-law makes
> cheese sauce.
>
> For best results, get half wasted before beginning.
>
> Get the smallest saucepan you own - I think the one she uses is two
> cups - and fill it up with cold milk. Add a couple spoons of
> cornstarch and stir. This is the "bechamel" part. The only time she
> makes this is when she needs cheese sauce for broccoli. So she grates
> some cheap mild cheddar and adds this to the pot of cold milk. There
> is no salt in this, because salt is Bad For You. Then she turns the
> stove on low and waits for it to get hot, stirring a few times while
> it's warming up. When the whole thing boils over and gets all over the
> stove, it's done.
>
> Doris

It's the world's most casual cheese sauce. My daughter made some macaroni and cheese. It was pretty good. It was not made with a white sauce base. Beats me how she did it. It's a mystery.