Okay. First? Where is your roux? Where did it go? I feel sad for it. It needs to be in there before the cream is. One tablespoon flour, one tablespoon butter. Cook it together. It will get happy. THEN you add the cream, which will thicken up. The longer you cook the roux, the less thickening power it will have, but the more flavor. You need to cook it for at least a minute and a half to get rid of the raw flour taste.
Second, you never cube cheese to make a sauce. You shred. Cubing will, you know, not work very well, even if you're using a cheese that's going to melt properly. The cubes don't allow for even, fast heat distribution over a small mass, which shredded does. Cubes will necessarily stay a lot colder in the middle and then the melting process goes all to hell.
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I want to make mac n'cheese with whole wheat penne.
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nomnomnom
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Okay. First? Where is your roux? Where did it go? I feel sad for it. It needs to be in there before the cream is. One tablespoon flour, one tablespoon butter. Cook it together. It will get happy. THEN you add the cream, which will thicken up. The longer you cook the roux, the less thickening power it will have, but the more flavor. You need to cook it for at least a minute and a half to get rid of the raw flour taste.
Second, you never cube cheese to make a sauce. You shred. Cubing will, you know, not work very well, even if you're using a cheese that's going to melt properly. The cubes don't allow for even, fast heat distribution over a small mass, which shredded does. Cubes will necessarily stay a lot colder in the middle and then the melting process goes all to hell.
Try again! You can fix this! You can do better!
. . . and use a roux!
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Yeah, I missed the roux. I didn't think "wait...I need flour!" until after it had all gone south. I will remember for next time. Also, fuck Gouda.
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