 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Mushroom soup
I was reading the posting "Broccoli Soup" and mushroom soup was mentioned.
Mushroom soup has been used for years in various casseroles for the thickener and flavor. Any advice from those who don't care for the 'canned soups' for casseroles and soups, as to what you are using instead. Are you "whipping up" a little bechamel/white sauce each time? The first thing in "Home Ec" -- now that Really dates me -- we did was to make an apron and white sauce. I still can't make a good white sauce after all these years; something happens to it along the way every time. Too much this, too much that; I saw on an Emeril live show him making it, and it was lumpy as h---. Made me smile. Dee Dee |
|
|
|||
|
|||
|
"Dee Randall" > wrote in message ... >I was reading the posting "Broccoli Soup" and mushroom soup was >mentioned. Mushroom soup has been used for years in various casseroles >for the thickener and flavor. Any advice from those who don't care for >the 'canned soups' for casseroles and soups, as to what you are using >instead. > Are you "whipping up" a little bechamel/white sauce each time? > > The first thing in "Home Ec" -- now that Really dates me -- we did was > to make an apron and white sauce. I still can't make a good white > sauce after all these years; something happens to it along the way > every time. Too much this, too much that; I saw on an Emeril live > show him making it, and it was lumpy as h---. Made me smile. That is what sieves are for  |
|
|
|||
|
|||
|
"Ophelia" > wrote in message . .. > > "Dee Randall" > wrote in message > ... >>I was reading the posting "Broccoli Soup" and mushroom soup was mentioned. >>Mushroom soup has been used for years in various casseroles for the >>thickener and flavor. Any advice from those who don't care for the >>'canned soups' for casseroles and soups, as to what you are using instead. >> Are you "whipping up" a little bechamel/white sauce each time? >> >> The first thing in "Home Ec" -- now that Really dates me -- we did was to >> make an apron and white sauce. I still can't make a good white sauce >> after all these years; something happens to it along the way every time. >> Too much this, too much that; I saw on an Emeril live show him making it, >> and it was lumpy as h---. Made me smile. > > That is what sieves are for Yeah, I was waiting for him to bring it out -- but he went to commercial, as I recall. C'etait amusant. Dee Dee |
|
|
|||
|
|||
|
Dee Randall wrote:
> I was reading the posting "Broccoli Soup" and mushroom soup was mentioned. > Mushroom soup has been used for years in various casseroles for the > thickener and flavor. Any advice from those who don't care for the 'canned > soups' for casseroles and soups, as to what you are using instead. > Are you "whipping up" a little bechamel/white sauce each time? I use homemade mushroom soup when available usually as a way to use up what's left over but not enough for a meal. A white sauce with sauteed mushrooms is good too. I use the canned mushroom soup if I don't have any homemade soup or fresh mushrooms on hand. > > The first thing in "Home Ec" -- now that Really dates me -- we did was to > make an apron and white sauce. I still can't make a good white sauce after > all these years; something happens to it along the way every time. Too much > this, too much that; I saw on an Emeril live show him making it, and it was > lumpy as h---. Made me smile. > Dee Dee > > |
|
|
|||
|
|||
|
In article >,
"Dee Randall" > wrote: > I was reading the posting "Broccoli Soup" and mushroom soup was mentioned. > Mushroom soup has been used for years in various casseroles for the > thickener and flavor. Any advice from those who don't care for the 'canned > soups' for casseroles and soups, as to what you are using instead. > Are you "whipping up" a little bechamel/white sauce each time? > > The first thing in "Home Ec" -- now that Really dates me -- we did was to > make an apron and white sauce. I still can't make a good white sauce after > all these years; something happens to it along the way every time. Too much > this, too much that; I saw on an Emeril live show him making it, and it was > lumpy as h---. Made me smile. > Dee Dee > > That's one reason why Arrowroot is my favorite soup thickener. ;-) I'm always able to make it work without any lumps......... I'm planning a chunky mixed mushroom soup this weekend, to include regular mushrooms from the grocery store and some fine sliced portabello, fresh shitake, fresh oystermushroom and I also have a package of dried Veiled Lady's (Dictyophora indusiata) I need to use up. I'll reconstitute them in chicken broth first and use that as my base. I'll thicken it first with Shitake mushroom powder and heavy cream, then add arrowroot as needed until I like the final thickness. Should be pretty good! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|
|||
|
|||
|
"OmManiPadmeOmelet" > wrote in message ... > In article >, > "Dee Randall" > wrote: > >> I was reading the posting "Broccoli Soup" and mushroom soup was >> mentioned. >> Mushroom soup has been used for years in various casseroles for the >> thickener and flavor. Any advice from those who don't care for the >> 'canned >> soups' for casseroles and soups, as to what you are using instead. >> Are you "whipping up" a little bechamel/white sauce each time? >> >> The first thing in "Home Ec" -- now that Really dates me -- we did was to >> make an apron and white sauce. I still can't make a good white sauce >> after >> all these years; something happens to it along the way every time. Too >> much >> this, too much that; I saw on an Emeril live show him making it, and it >> was >> lumpy as h---. Made me smile. >> Dee Dee >> >> > > That's one reason why Arrowroot is my favorite soup thickener. ;-) > I'm always able to make it work without any lumps......... > > I'm planning a chunky mixed mushroom soup this weekend, to include > regular mushrooms from the grocery store and some fine sliced > portabello, fresh shitake, fresh oystermushroom and I also have a > package of dried Veiled Lady's (Dictyophora indusiata) I need to use up. > I'll reconstitute them in chicken broth first and use that as my base. > > I'll thicken it first with Shitake mushroom powder and heavy cream, then > add arrowroot as needed until I like the final thickness. > > Should be pretty good! > -- So -- do you almost always use arrowroot for your thickener when you make a regular bechamel/white sauce? Thanks. Dee Dee |
|
|
|||
|
|||
|
In article >,
"Dee Randall" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article >, > > "Dee Randall" > wrote: > > > >> I was reading the posting "Broccoli Soup" and mushroom soup was > >> mentioned. > >> Mushroom soup has been used for years in various casseroles for the > >> thickener and flavor. Any advice from those who don't care for the > >> 'canned > >> soups' for casseroles and soups, as to what you are using instead. > >> Are you "whipping up" a little bechamel/white sauce each time? > >> > >> The first thing in "Home Ec" -- now that Really dates me -- we did was to > >> make an apron and white sauce. I still can't make a good white sauce > >> after > >> all these years; something happens to it along the way every time. Too > >> much > >> this, too much that; I saw on an Emeril live show him making it, and it > >> was > >> lumpy as h---. Made me smile. > >> Dee Dee > >> > >> > > > > That's one reason why Arrowroot is my favorite soup thickener. ;-) > > I'm always able to make it work without any lumps......... > > > > I'm planning a chunky mixed mushroom soup this weekend, to include > > regular mushrooms from the grocery store and some fine sliced > > portabello, fresh shitake, fresh oystermushroom and I also have a > > package of dried Veiled Lady's (Dictyophora indusiata) I need to use up. > > I'll reconstitute them in chicken broth first and use that as my base. > > > > I'll thicken it first with Shitake mushroom powder and heavy cream, then > > add arrowroot as needed until I like the final thickness. > > > > Should be pretty good! > > -- > So -- do you almost always use arrowroot for your thickener when you make a > regular bechamel/white sauce? > Thanks. > Dee Dee > > If I've googled correctly, Bechamel is made with flour. I don't like flour as a thickener. IME it breaks too easily and does not stand up well to refrigeration. Arrowroot never "breaks" for me and it's even thicker after it's chilled. ;-) I like arrowroot. A lot. All you do is take some COLD water and stir in the arrowroot until it's all smooth. Takes a few seconds. The amount depends on how much soup. I used 3 HEAPING Tbs. the other day for my egg drop soup, 2 quarts. Came out delightfully thick and very silky. The amount of cold water was a small juice glass, I'd guess maybe 6 oz. Take that water slurry and slowly dribble it into your boiling soup, stirring as you do it. It's similar to using corn starch, but I get better results with it and it adds a slight peppery flavor of it's own. YMMV. :-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|
|||
|
|||
|
On Tue, 11 Oct 2005 06:25:56 -0400, Dee Randall wrote:
> I was reading the posting "Broccoli Soup" and mushroom soup was mentioned. > Mushroom soup has been used for years in various casseroles for the > thickener and flavor. Any advice from those who don't care for the 'canned > soups' for casseroles and soups, as to what you are using instead. > Are you "whipping up" a little bechamel/white sauce each time? > When I was young and scared of it, I followed a long forgotten recipe for white sauce. I think it had proportions of 1:1:1... 1t butter, 1t flour and 1C milk - or something close. It started off looking like pure milk, but after sitting in a covered double boiler for 20 minutes (that's indelibly imprinted on my brain) in a double boiler; voila... perfect white sauce! Lumpy white sauce isn't part of my vocabulary - the secret is to whisk it if you're not doing the double boiler method. I use a flat whisk which isn't very common, but it can be found. If it thickens and lumps up on you immediately, you used too much flour for the amount of liquid. PS: This should give you an idea about what a flat whisk is... http://tinyurl.com/d6xxb |
|
|
|||
|
|||
|
On Tue 11 Oct 2005 10:38:46p, sf wrote in rec.food.cooking:
> On Tue, 11 Oct 2005 06:25:56 -0400, Dee Randall wrote: > >> I was reading the posting "Broccoli Soup" and mushroom soup was >> mentioned. Mushroom soup has been used for years in various casseroles >> for the thickener and flavor. Any advice from those who don't care >> for the 'canned soups' for casseroles and soups, as to what you are >> using instead. Are you "whipping up" a little bechamel/white sauce >> each time? >> > When I was young and scared of it, I followed a long forgotten recipe > for white sauce. I think it had proportions of 1:1:1... 1t butter, > 1t flour and 1C milk - or something close. It started off looking > like pure milk, but after sitting in a covered double boiler for 20 > minutes (that's indelibly imprinted on my brain) in a double boiler; > voila... perfect white sauce! > > Lumpy white sauce isn't part of my vocabulary - the secret is to whisk > it if you're not doing the double boiler method. I use a flat whisk > which isn't very common, but it can be found. If it thickens and > lumps up on you immediately, you used too much flour for the amount of > liquid. > > PS: This should give you an idea about what a flat whisk is... > http://tinyurl.com/d6xxb > Both methods good. 1:1:1 ratio for thin white sauce suitable for soups and as a component for other thin bases; 2:2:1 ratio for medium white sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white sauce suitable for binding things like croquettes. As a general rule, I add salt and white pepper to taste, 1/4 teaspoon Worcestershire sauce per cup of sauce, and a dash of cayenne...a seasoning combination my mom taught me years ago. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
|
|
|||
|
|||
|
OmManiPadmeOmelet > wrote:
>That's one reason why Arrowroot is my favorite soup thickener. ;-) >I'm always able to make it work without any lumps......... I'm curious - how much do you use as compared to flour or cornstarch - more or less? Also, do you have to wait till the boiling point, like CS, to see how thick it's really going to be? -- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse. |
|
|
|||
|
|||
|
In article >,
sf > wrote: > When I was young and scared of it, I followed a long forgotten recipe > for white sauce. I think it had proportions of 1:1:1... That ratio would get you something akin to mortar. > 1t butter, > 1t flour and 1C milk - or something close. More like 1 tablespoon each butter and flour to the 1 cup milk. With a little salt and pepper for flavor. -- http://www.jamlady.eboard.com |
|
|
|||
|
|||
|
In article >,
Wayne Boatwright > wrote: > Both methods good. 1:1:1 ratio I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. Mortar. And when you get to 2:2:1, it gets worse. <g> >for thin white sauce suitable for soups and > as a component for other thin bases; 2:2:1 ratio for medium white > sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white > sauce suitable for binding things like croquettes. -- http://www.jamlady.eboard.com |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in rec.food.cooking:
> In article >, > Wayne Boatwright > wrote: > >> Both methods good. 1:1:1 ratio > > I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. > Mortar. And when you get to 2:2:1, it gets worse. <g> > > >>for thin white sauce suitable for soups and >> as a component for other thin bases; 2:2:1 ratio for medium white >> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white >> sauce suitable for binding things like croquettes. You're right barb. The previous post was indicating that the "1" which represented milk (the last in the ratio), represented "1 cup". To spell it out... 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s. 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s. Sorry... -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
|
|
|||
|
|||
|
"Wayne Boatwright" > wrote in message ... > On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in > rec.food.cooking: > >> In article >, >> Wayne Boatwright > wrote: >> >>> Both methods good. 1:1:1 ratio >> >> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. >> Mortar. And when you get to 2:2:1, it gets worse. <g> >> >> >>>for thin white sauce suitable for soups and >>> as a component for other thin bases; 2:2:1 ratio for medium white >>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white >>> sauce suitable for binding things like croquettes. > > You're right barb. The previous post was indicating that the "1" > which > represented milk (the last in the ratio), represented "1 cup". > > To spell it out... > > 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. > 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s. > 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s. > > Sorry... Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!! |
|
|
|||
|
|||
|
On Wed 12 Oct 2005 11:09:34a, Ophelia wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in >> rec.food.cooking: >> >>> In article >, >>> Wayne Boatwright > wrote: >>> >>>> Both methods good. 1:1:1 ratio >>> >>> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. >>> Mortar. And when you get to 2:2:1, it gets worse. <g> >>> >>> >>>>for thin white sauce suitable for soups and >>>> as a component for other thin bases; 2:2:1 ratio for medium white >>>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white >>>> sauce suitable for binding things like croquettes. >> >> You're right barb. The previous post was indicating that the "1" >> which represented milk (the last in the ratio), represented "1 cup". >> >> To spell it out... >> >> 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. >> 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s. >> 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s. >> >> Sorry... > > Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!! Well, of course you did, Ophelia. <vbg> BTW, I got some lamb kidneys from the butcher yesterday. Hotpot can't be too far away! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
|
|
|||
|
|||
|
"Wayne Boatwright" > wrote in message ... > On Wed 12 Oct 2005 11:09:34a, Ophelia wrote in rec.food.cooking: > >> >> "Wayne Boatwright" > wrote in message >> ... >>> On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in >>> rec.food.cooking: >>> >>>> In article >, >>>> Wayne Boatwright > wrote: >>>> >>>>> Both methods good. 1:1:1 ratio >>>> >>>> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. >>>> Mortar. And when you get to 2:2:1, it gets worse. <g> >>>> >>>> >>>>>for thin white sauce suitable for soups and >>>>> as a component for other thin bases; 2:2:1 ratio for medium white >>>>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick >>>>> white >>>>> sauce suitable for binding things like croquettes. >>> >>> You're right barb. The previous post was indicating that the "1" >>> which represented milk (the last in the ratio), represented "1 cup". >>> >>> To spell it out... >>> >>> 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. >>> 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium >>> w.s. >>> 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick >>> w.s. >>> >>> Sorry... >> >> Well now Wayne *I* knew wot you meant <Grin> Sheesh that >> Barb!!!!!!!! > > Well, of course you did, Ophelia. <vbg> > > BTW, I got some lamb kidneys from the butcher yesterday. Hotpot can't > be > too far away! hehhe Btw you have mail |
|
|
|||
|
|||
|
In article > ,
"Ophelia" > wrote: > "Wayne Boatwright" > wrote in message > ... > > On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in > > rec.food.cooking: > > > >> In article >, > >> Wayne Boatwright > wrote: > >> > >>> Both methods good. 1:1:1 ratio > >> > >> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. > >> Mortar. And when you get to 2:2:1, it gets worse. <g> > >> > >> > >>>for thin white sauce suitable for soups and > >>> as a component for other thin bases; 2:2:1 ratio for medium white > >>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white > >>> sauce suitable for binding things like croquettes. > > > > You're right barb. The previous post was indicating that the "1" > > which > > represented milk (the last in the ratio), represented "1 cup". > > > > To spell it out... > > > > 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. > > 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s. > > 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s. > > > > Sorry... > > Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!! I like clear communication and straight talk. And accuracy. -- http://www.jamlady.eboard.com |
|
|
|||
|
|||
|
On Wed 12 Oct 2005 12:30:21p, Melba's Jammin' wrote in rec.food.cooking:
> In article > , > "Ophelia" > wrote: > >> "Wayne Boatwright" > wrote in message >> ... >> > On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in >> > rec.food.cooking: >> > >> >> In article >, >> >> Wayne Boatwright > wrote: >> >> >> >>> Both methods good. 1:1:1 ratio >> >> >> >> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. >> >> Mortar. And when you get to 2:2:1, it gets worse. <g> >> >> >> >> >> >>>for thin white sauce suitable for soups and >> >>> as a component for other thin bases; 2:2:1 ratio for medium white >> >>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white >> >>> sauce suitable for binding things like croquettes. >> > >> > You're right barb. The previous post was indicating that the "1" >> > which represented milk (the last in the ratio), represented "1 cup". >> > >> > To spell it out... >> > >> > 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. >> > 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s. >> > 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s. >> > >> > Sorry... >> >> Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!! > > I like clear communication and straight talk. And accuracy. Well, you got it, didn't you? :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
|
|
|||
|
|||
|
In article >,
Wayne Boatwright > wrote: (snipped Ophelia and probably more) > >> > >> Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!! > > > > I like clear communication and straight talk. And accuracy. > > Well, you got it, didn't you? :-) Sure. But what about the poor schlub who stumbles through in hope of a recipe for white sauce might not. And wouldn't know enough about cooking to question the ratio. That's what I meant. -- http://www.jamlady.eboard.com |
|
|
|||
|
|||
|
"Melba's Jammin'" > wrote in message ... > In article >, > Wayne Boatwright > wrote: > > (snipped Ophelia and probably more) >> >> >> >> Well now Wayne *I* knew wot you meant <Grin> Sheesh that >> >> Barb!!!!!!!! >> > >> > I like clear communication and straight talk. And accuracy. >> >> Well, you got it, didn't you? :-) > > Sure. But what about the poor schlub who stumbles through in hope of > a > recipe for white sauce might not. And wouldn't know enough about > cooking to question the ratio. That's what I meant. O hugs Barb and knows what she means xxxx |
|
|
|||
|
|||
|
Dee Randall wrote:
> I was reading the posting "Broccoli Soup" and mushroom soup was > mentioned. > Mushroom soup has been used for years in various casseroles for the > thickener and flavor. Any advice from those who don't care for the > 'canned > soups' for casseroles and soups, as to what you are using instead. > Are you "whipping up" a little bechamel/white sauce each time? > > The first thing in "Home Ec" -- now that Really dates me -- we did was > to > make an apron and white sauce. I still can't make a good white sauce > after > all these years; something happens to it along the way every time. > Too much > this, too much that; I saw on an Emeril live show him making it, and > it was > lumpy as h---. Made me smile. > Dee Dee A clear or consommé of mushrooms can be made. Even with truffles. For cream soups half white sauce, a quarter appropriate puree which characterizes the soup and another quarter of bouillon, milk or cream used for adjusting the consistency. "Agnes Sorel" is a cream of mushroom soup made with chicken stock as well as cream. A cream of pumpkin soup is nice. Just cut the pumpkin flesh into large chunks add milk and a pinch of sugar and bring to the boil, add toasted, buttered bread crumbs if desired and simmer until the pumpkin is done, puree and adjust the consistency with boiling milk, traditionally it would then be strained but i don't bother just finish with a bit of cream and a pinch of nutmeg or allspice. --- JL |
|
|
|||
|
|||
|
Dee Randall wrote:
> I was reading the posting "Broccoli Soup" and mushroom soup was mentioned. > Mushroom soup has been used for years in various casseroles for the > thickener and flavor. Any advice from those who don't care for the 'canned > soups' for casseroles and soups, as to what you are using instead. > Are you "whipping up" a little bechamel/white sauce each time? Sorry, but I can't handle the canned mushroom soup in a casserole deal. I am always reminded of the time we visited my mother's Uncle Joe at his pig farm. I went out to watch him slop the pigs and that is what those mushroom soup dishes always me remind me of. |
|
|
|||
|
|||
|
On Wed, 12 Oct 2005 18:09:34 GMT, Ophelia wrote:
> > "Wayne Boatwright" > wrote in message > ... > > On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in > > rec.food.cooking: > > > >> In article >, > >> Wayne Boatwright > wrote: > >> > >>> Both methods good. 1:1:1 ratio > >> > >> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all. > >> Mortar. And when you get to 2:2:1, it gets worse. <g> > >> > >> > >>>for thin white sauce suitable for soups and > >>> as a component for other thin bases; 2:2:1 ratio for medium white > >>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white > >>> sauce suitable for binding things like croquettes. > > > > You're right barb. The previous post was indicating that the "1" > > which > > represented milk (the last in the ratio), represented "1 cup". > > > > To spell it out... > > > > 1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s. > > 2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s. > > 3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s. > > > > Sorry... > > Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!! > Plus, I spelled it out to begin with. |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Three-Mushroom Soup | Recipes (moderated) | |||
| Mushroom Soup | General Cooking | |||
| Mushroom Soup | Recipes (moderated) | |||
| Cream of Ham and Mushroom soup? | General Cooking | |||
Linear Mode
