I made tuna mornay tonight, but for some reason, got a weird mess instead of
the nice creamy version I usually make...I use a can of drained tuna, a
small can of drained sweet corn, quantity of cheese sauce, mix together,
place in oven-proof bowl, top with grated cheese and bake for 30mins until
golden on top

the result was a clump of mornay, no apparent white/cheese sauce, and a
watery residue (lots of it)...this has happened a couple of times in the
past, and I've never been able to work out what the problem was, or what
caused it

does anyone know what would cause this phenomenon, and how it might be
prevented?

On 2008-04-23, MG > wrote:

> I made tuna mornay tonight


> ...I use a can of drained tuna, a
> small can of drained sweet corn, quantity of cheese sauce, mix together,
> place in oven-proof bowl, top with grated cheese and bake for 30mins until
> golden on top

Sorry. Does not compute.

nb

notbob wrote:
> On 2008-04-23, MG > wrote:
>
>> I made tuna mornay tonight
>
>
>> ...I use a can of drained tuna, a
>> small can of drained sweet corn, quantity of cheese sauce, mix together,
>> place in oven-proof bowl, top with grated cheese and bake for 30mins until
>> golden on top
>
> Sorry. Does not compute.


Well, whatever. The sauce broke, plain and simple. It would help to
know what a "quantity of cheese sauce" and of what it's made. But still,
it broke.

MG > wrote:

> I made tuna mornay tonight, but for some reason, got a weird mess instead of
> the nice creamy version I usually make...I use a can of drained tuna, a
> small can of drained sweet corn, quantity of cheese sauce, mix together,
> place in oven-proof bowl, top with grated cheese and bake for 30mins until
> golden on top

Did you get this recipe from Sandra Lee, or what?

> the result was a clump of mornay,

You need to look up the definition of a mornay sauce. It's no
wonder you got a clump of cheese.

-sw

"notbob" > wrote in message
...
> On 2008-04-23, MG > wrote:
>
>> I made tuna mornay tonight
>
>
>> ...I use a can of drained tuna, a
>> small can of drained sweet corn, quantity of cheese sauce, mix together,
>> place in oven-proof bowl, top with grated cheese and bake for 30mins
>> until
>> golden on top
>
> Sorry. Does not compute.
>
> nb

apologies for not being more clear

I made a white sauce/béchamel from scratch, I don't measure quantities of
butter, flour, milk etc, but I used approx 3 cups milk

after cooking and thickening, I added perhaps a handful of grated matured
cheese (generic type) and 2-3 tablespoons of grated parmesan

to this I added the drained tuna, drained sweet corn (niblets?) stirred
lightly, then placed in dish, placed a little more parmesan on the top,
baked in 170 deg C oven for 20-25 mins



any ideas for the sauce splitting?

"Sqwertz" > wrote in message
...
> MG > wrote:
>
>> I made tuna mornay tonight, but for some reason, got a weird mess instead
>> of
>> the nice creamy version I usually make...I use a can of drained tuna, a
>> small can of drained sweet corn, quantity of cheese sauce, mix together,
>> place in oven-proof bowl, top with grated cheese and bake for 30mins
>> until
>> golden on top
>
> Did you get this recipe from Sandra Lee, or what?
>
>> the result was a clump of mornay,
>
> You need to look up the definition of a mornay sauce. It's no
> wonder you got a clump of cheese.
>
> -sw

from dictionary.com
2. (often lowercase) Also called Mornay sauce. a béchamel, or white
sauce, containing cheese, esp. Parmesan and Gruyère.


any issues with that definition? That's MY definition too, hence tuna mornay
(you probably call it tuna bake or similar)

"Sqwertz" > wrote in message
...
> MG > wrote:
>
>> I made tuna mornay tonight, but for some reason, got a weird mess instead
>> of
>> the nice creamy version I usually make...I use a can of drained tuna, a
>> small can of drained sweet corn, quantity of cheese sauce, mix together,
>> place in oven-proof bowl, top with grated cheese and bake for 30mins
>> until
>> golden on top
>
> Did you get this recipe from Sandra Lee, or what?
>
>> the result was a clump of mornay,
>
> You need to look up the definition of a mornay sauce. It's no
> wonder you got a clump of cheese.
>
> -sw

oh, and where did I say I ended up with a clump of cheese?

MG wrote:
> oh, and where did I say I ended up with a clump of cheese?

You didn't. You said you got a clump of Mornay, no apparent cheese/white
sauce, and lots of water. Essentially, you got a clump of cheese when
the sauce broke -- since you added cheese to the sauce, a clump of
tangled cheese and sauce solids formed and squeezed out a puddle of water.

MG > wrote:

> "Sqwertz" > wrote in message
> ...
>> MG > wrote:
>>
>>> I made tuna mornay tonight, but for some reason, got a weird mess instead
>>> of
>>> the nice creamy version I usually make...I use a can of drained tuna, a
>>> small can of drained sweet corn, quantity of cheese sauce, mix together,
>>> place in oven-proof bowl, top with grated cheese and bake for 30mins
>>> until
>>> golden on top
>>
>> Did you get this recipe from Sandra Lee, or what?
>>
>>> the result was a clump of mornay,
>>
>> You need to look up the definition of a mornay sauce. It's no
>> wonder you got a clump of cheese.
>
> from dictionary.com
> 2. (often lowercase) Also called Mornay sauce. a béchamel, or white
> sauce, containing cheese, esp. Parmesan and Gruyère.
>
> any issues with that definition? That's MY definition too, hence tuna mornay
> (you probably call it tuna bake or similar)

My sandwich contains cheese, so that must make it a mornay, too -
according to your lame interpretation.

Are you really this dense? Or just an idiot?

-sw

"Sqwertz" > wrote in message
...
> MG > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> MG > wrote:
>>>
>>>> I made tuna mornay tonight, but for some reason, got a weird mess
>>>> instead
>>>> of
>>>> the nice creamy version I usually make...I use a can of drained tuna, a
>>>> small can of drained sweet corn, quantity of cheese sauce, mix
>>>> together,
>>>> place in oven-proof bowl, top with grated cheese and bake for 30mins
>>>> until
>>>> golden on top
>>>
>>> Did you get this recipe from Sandra Lee, or what?
>>>
>>>> the result was a clump of mornay,
>>>
>>> You need to look up the definition of a mornay sauce. It's no
>>> wonder you got a clump of cheese.
>>
>> from dictionary.com
>> 2. (often lowercase) Also called Mornay sauce. a béchamel, or white
>> sauce, containing cheese, esp. Parmesan and Gruyère.
>>
>> any issues with that definition? That's MY definition too, hence tuna
>> mornay
>> (you probably call it tuna bake or similar)
>
> My sandwich contains cheese, so that must make it a mornay, too -
> according to your lame interpretation.
>
> Are you really this dense? Or just an idiot?
>
> -sw

what part of "bechamel with cheese = mornay sauce" did you not read? Perhaps
English is your second language, so I forgive you; if not, you're still
forgiven for being a ******