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notbob notbob is offline
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Default Making a White Sauce

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