Comments on: Bechamel, White Sauce, The Introduction

By: michelle

michelle — Thu, 06 Aug 2009 05:14:58 +0000

Can send me more recipes?

By: michelle

michelle — Thu, 06 Aug 2009 05:13:14 +0000

what a nice recipe! Can i have some?

By: Heather @ Not a DIY LIfe

Heather @ Not a DIY LIfe — Wed, 03 Jun 2009 12:51:28 +0000

I do a white sauce a lot since I cannot eat mushrooms, and therefore my own sauce in recipes that call for cream of mushroom soup.

Question: if a recipe calls for the condensed cheddar cheese soup, can I sub the white sauce with cheddar cheese in it and have similar results? I imagine so, just wanted a 2nd opinion.

Thanks!

By: Lisa

Lisa — Fri, 22 May 2009 13:13:28 +0000

Thanks for the into to the sauce…I fall back on Cream of X soup too often and didn’t know what else to do, this sauce seems easy, and great to know I can make a big batch to use throughout the week.
DH favorite is his version of Stroganoff – hamburger, cream of X, noodles – that’s it….finally got to throw in some sour cream and mushrooms and spice….I think I’ll try the sauce rather than cream of X of a change of pace and use a better cut of meat as well.

By: nil zed

nil zed — Thu, 21 May 2009 18:33:23 +0000

I measure the milk into microwaveable measuring cut, then briefly warm it. Not hot, just no longer cold. Makes it easier to blend, because if you add too much cold milk to the roux, the butter solidifies briefly.

Princess Leia: you can make the roux in bulk, store it, covered, in the fridge, & scoop out tablespoon fulls to blend with your milk or stock/broth, or toss into soups to give them a bit of body. That’s what we professionals do.

By: MomTFH

MomTFH — Thu, 21 May 2009 18:08:23 +0000

I must be a similar kind of snob, because I shudder at the thought of adding condensed soup as an ingredient. I love white sauces, though, and they are so easy. Once you have the basics down of a few tricks, it is easy to cook from scratch.

By: Heather

Heather — Thu, 21 May 2009 12:33:46 +0000

Oh, I get it. Remember the Ramen I mentioned for “emergencies” well a bad case of PMS is an emergency in my book. And before those who are bigger nutrition nerds than me tell me that’s why I have a headache and get bloated, no. I have the headache that day regardless, I’ve been doing this for a while and I’ve learned that there is nothing I can do to prevent that headache.
There is a world of difference between a treat and a daily habit.
Cookies in and of themselves are not bad.
Living on cookies is, even organic cookies.

By: Rebecca

Rebecca — Thu, 21 May 2009 12:22:24 +0000

I have a confession. We have cream of X soup on the shelf. In fact we just bought a flat of it. I know, I know its bad. Its full of sodium and excess carbs and all that junk. But, my husband, who could eat pasta everyday of the week, loves it. The only ‘dish’ he knows how to cook involves pasta, browned hamburger, peas, and cream of mushroom soup. Apparently the sliminess (slimyness?) is a good thing. He rarely gets that meal. Rarely. I don’t want the kiddo thinking that’s normal eats in our house. Its just a ‘Daddy had a bad day and he eats his feelings’ meal. Only I might not say the part about eating his feelings cause then his feelings are made of tons of slimy carbs.

By: Heather

Heather — Thu, 21 May 2009 11:46:08 +0000

The more I read about rice flour, the more it sounds like it takes a long time to cook away the gritty texture. I do not have to cook gluten free, so I rely on those I know who do and I appreciate anyone who has been there’s input.

Jackie, I think the only thing I remember cooking in girl scouts was apple pie and the horrid yet fascinating combination of American cheese, mini marshmallows, and saltines.

The whisk came with the set of cookware my husband gave me for my birthday last year. I’ve used the cheap ones coated with silicon before and I hate them. I think you can get a whisk similar to mine at any snooty cookware store. Already it has been much more useful than the cheap ones that fell apart, so I think it would be a worthy investment.

Leia, I answered your question on freezing in today’s post.

Thanks!

By: Rebekka

Rebekka — Thu, 21 May 2009 08:24:30 +0000

Thanks so much for this. You can’t get cans of Cream of X soup here in Denmark and this has been a major hurdle for some of the quick-fix recipes I’ve run across from the US. Finally! (And additive-free!)