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brooklyn1 brooklyn1 is offline
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Default Making a White Sauce

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.