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  1. #11
    Senior Member prplchknz's Avatar
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    I'll try that. I did manage to make a really good white sauce in the microwave so maybe stove+sauces+me=disaster


    part of me wonders if it's not the stove our stove only has two heats: blow torch and singe your face off. use to have more but it's a really old gas stove and the pilots don't work half the time. so if you put it lower than blow torch it goes out.
    In no likes experiment.

    that is all

    i dunno what else to say so

  2. #12
    Senior Member ExAstrisSpes's Avatar
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    That stove might be your problem. You might be able to take it off the heat periodically?

    I haven't found the ratio of fat:flour to be all that necessary, as long as you use at least as much fat as flour. Definitely not letting the butter/oil burn helps.

    One thing I do that seems to help me is to heat the milk beforehand. I'll microwave a mug of milk for a minute or two while I'm whisking up the roux.

  3. #13
    nee andante bechimo's Avatar
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    Gravy is easy. Take cold water and flour, shake together in a small jar until there are no lumps. Add to pan drippings, etc., heat up while stirring until thickened. Then simmer and stir until flour has been cooked through.

    As for a roux, let the fat cool a bit before adding flour. After adding flour, stir like mad until it's well mixed. No whisk necessary to have it lumpless.

  4. #14
    meinmeinmein! mmhmm's Avatar
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    Quote Originally Posted by prplchknz View Post
    what's yours in cooking?

    I can not seem to make a decent white sauce (the one with flour butter and milk) or roux any tips?

    I'm thinking this can be a thread where people troubleshoot
    french style: you have to sift the flour, or else it just clumps.
    the butter should be chopped into smaller pieces before you
    put it into a hot pan. if using animal fat, should already by
    in liquid form (duck fat is yum). let the fat bubble, then put
    in half the flour and use a whisk in the pan, just so it
    soaks up the fat first, once it starts bubbling again gradually add
    the rest of the flour. it should kinda have a play-doh consistency (mush
    it with a flat surface/spatula) and only then let it sit depending
    on if you're making roux blond or roux brun. before you add
    stock.

    i think the hardest part is just to not rush it. the basic sauces
    in general whether it's hollandaise or whatever. oh man. i
    love hollandaise from scratch and that takes forever too.
    every normal man must be tempted, at times,
    to spit on his hands, hoist the black flag,
    and begin slitting throats.
    h.l. mencken

  5. #15
    Post Human Post Qlip's Avatar
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    I made gravy from a roux last night, first time. It turned out nice and smooth, but I was really careful to keep the flame low, I put it as low as it could go without going out. Any higher than that on my stove gets pretty hot. I didn't sift the flour, but I whisked a lot a lot.

  6. #16
    meinmeinmein! mmhmm's Avatar
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    Quote Originally Posted by prplchknz View Post
    white sauce
    so like basic concept for making the sauces, you
    need a thickening agent. you can go about this via
    using the roux adding it piece by piece (and should
    be cold, and then added to the heated water, or cold
    water added little by little to heated roux).

    or you can use eggs: and the basic rule here
    is low low heat. no bubbling no boiling.
    with eggs, you just use the yolk, whisk it
    until it's creamy. and you use the already
    heated stock to warm up the yolk.

    when you mix this into the sauce, it should
    be done off the heat. mix the yolk and stock
    in first, and only then place on low low heat.

    for the basic white sauces: i'll start with my favourite:
    hollandaise (though mayonaise is the easiest)

    ing: water, egg yolks, clarified butter, lemon juice, salt, crushed peppercorns, cayenne pepper

    put the peppercorns into water and bring it to a boil then reduce the heat.
    strain the water, mix the egg yolks into the water with a whisk. you'll know
    the yolks are getting cooked when it turns from fluffy frothy to something
    more densed. it're ready when the whisk starts leaving trails. remove from
    heat.

    and this is the hardest part: i usually like to have a helper. 1. someone
    to pour the clarified butter slow but steady. i can't emphasize enough
    how it has to be a steady stream while the other person whisks it
    in (i think the additonal splashes if the stream isn't steady kinda screws
    it up and the longer the stream, more time to cool/keeps the temp steady?
    there must be a better scientific explanation that i dunno, but this is purely o
    bservation) and of course, since it's a white sauce, it's finished when it has
    the consistency of mayonnaise. don't forget the lemon!!! and salt/cayenne
    as you wish. i just add cayenne to the top when i'm ready to serve.

    oh man now i want eggs benedict.
    every normal man must be tempted, at times,
    to spit on his hands, hoist the black flag,
    and begin slitting throats.
    h.l. mencken

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