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Old 12-19-2008, 09:31 AM   #11
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Originally Posted by pacanis View Post
Yeah, I should really work more on making sauces, but then I'll need to look for a short sauce spoon like Jeeks and IC
Actually, that's a basting spoon.

Look for a book called "Sauces" from Williams Sonoma. You can find it cheaper on Amazon. I constantly refer to that book. It's easy to read with lots of pictures. lol
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Old 12-19-2008, 09:36 AM   #12
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Originally Posted by Jeekinz View Post
Actually, that's a basting spoon.
Sure..... but can you use it to baste a pork loin from the inside out?
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Old 12-19-2008, 09:39 AM   #13
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I found this recipe that I had. Sorry did not have it to you earlier.

Cheddar Cheese Sauce
6 Tbsp Butter or Margarine, melted
6 Tbsp All-Purpose Flour
3 Cups Milk
Tsp Salt
Tsp Ground Red Pepper
1 Cup Shredded Cheddar Cheese
2 Lg Eggs

Melt Butter in a heavy saucepan over medium heat; whisk in Flour until smooth. Gradually whisk in Milk, Salt, and Red Pepper.

Bring Mixture to a boil over medium-high heat, whisking constantly, 1 minute. Remove from heat, and stir in Cheddar Cheese until melted and blended.

Beat Eggs with a fork until thick and pale. Gradually stir about of hot Milk mixture into Eggs to temp them; add Egg Mixture to remaining Milk Mixture, stirring constantly.
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Old 12-19-2008, 09:43 AM   #14
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Thanks padams!
That will be great for the ratio of ingredients.
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Old 12-19-2008, 09:44 AM   #15
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Sure..... but can you use it to baste a pork loin from the inside out?
No, but I can pat my head and rub my belly at the same time.

Don't be afraid to mix in other cheeses like real parmesan, asiago, fontina...any good melting cheese.
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Old 12-19-2008, 10:44 AM   #16
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Quote:
Originally Posted by Jeekinz View Post
Actually, that's a basting spoon.

Look for a book called "Sauces" from Williams Sonoma. You can find it cheaper on Amazon. I constantly refer to that book. It's easy to read with lots of pictures. lol
Jeekins, I have that book! Got it for Christmas the year I went to school! It is great. Downside is that it is in storage with my other 250 plus cookbooks I never need until they aren't here!
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Old 12-19-2008, 10:46 AM   #17
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Okay, guys, no one has answered me about the "blue can"! Is this "spray on cheese"?
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Old 12-19-2008, 10:51 AM   #18
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There was no blue can, Laurie.
I said green can, pretty much for the controversy it stirs in some.
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Old 12-19-2008, 10:55 AM   #19
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How could anyone not think mentioning a Green Can would not stir up something. There is a 3 or 4 page discussion yesterday about what "A Dot of Butter" is.
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Old 12-19-2008, 10:57 AM   #20
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Very basic; very easy:

2 tablespoons butter
2 tablespoons flour
1 cup milk or 1/2 & 1/2, or heavy cream thinned 1/2 & 1/2 with water or broth
2 cups grated cheese of choice

Melt butter in saucepan over medium heat. Stir in flour & "cook" for 1-2 minutes without allowing to burn. Add in milk & whisk constantly until mixture begins to thicken. Add in cheese & continue whisking until melted.

That's it. Takes just a few minutes & no double-boiler needed or any other special equipment. If you don't own a whisk, just use a fork. All this is is a classic basic "thick white sauce" with cheese added. Thickness is controlled, obviously, by the ratio of roux to milk. If you like thinner, do one tablespoon butter/flour to one cup of milk. Or simply double up the milk. Very versatile, & should be in everyone's cooking repertoire.
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