FoodBanter.com - View Single Post

Taxed and Spent

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.