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Old 07-17-2011, 01:46 AM   #41
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Quote:
Originally Posted by Snip 13 View Post
Make a roux with cornstarch or make the cheese sauce without making a roux.
Cornstarch ad water make a slurry

Flour and any oil(lipid)Butter, veg oil, soy oil= Roux

Slurry for translucent sauces(think Chinese foods/glazes)

Roux for thicker, heavier, clouded sauces(think gravy, sausage gravy, moms style stuff)

Slurry will eventually break too, and loose it's thickening properties.

Roux will burn. Roux should go hot(sauce) and Roux cold/room temp, to avoid lumps. Hot roux into a hot/simmer sauce base will just make a bunch of little dumplings.
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Old 07-20-2011, 11:47 AM   #42
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I think I'm just going to try cream, milk and cheese and see how that turns out.
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Old 07-20-2011, 11:58 AM   #43
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Most of the time, I don't bother with the milk. Just heavy whipping cream.
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Old 07-20-2011, 01:34 PM   #44
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I haven't found a processed cheese I like yet but I'll try it if I can find it :)
Might be good for sandwiches for kid lunchboxes if I don't enjoy it.
We have Kraft Products so maybe someone stocks it.
It's really not cheese, and doesn't pretend to be. In fact it's always been labeled "cheese food." I liked it as a kid, but the texture is off-putting to me now. Kinda like eating cheese-flavored plastic.

The sauce for Macaroni and cheese is really nothing more complicated than a classic Mornay Sauce. That is a Bechamel with cheese added. For Bechamel, you start with equal parts flour and fat. The flour needs to be cooked long enough to cook the "flour taste" out, but not long enough to brown the roux. Then milk is added. When that sauce is smooth and thick, grated cheese (whatever kind you like, but traditionally, cheddar) is added and stirred until the cheese has melted and the sauce is smooth.

When you've mastered it, you've got one of the "Mother Sauces" down!
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Old 07-20-2011, 03:39 PM   #45
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It's really not cheese, and doesn't pretend to be. In fact it's always been labeled "cheese food." I liked it as a kid, but the texture is off-putting to me now. Kinda like eating cheese-flavored plastic.
You should try the Canadian variety, as I said it IS cheese, not cheese food.
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Old 07-20-2011, 03:56 PM   #46
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Make a roux with cornstarch or make the cheese sauce without making a roux.
You can't make a roux with cornstarch. But you can very easily just melt the cheese in condensed milk.
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Old 07-20-2011, 04:02 PM   #47
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I think Velveeta ("Pasteurized Prepared Cheese Product") is pretty gruesome. It's tasteless and it's plastic texture is really a turn off.

But I have to say that I usually add a little of it to my mac and cheese, even when I am using other really good cheese because it melts so well and helps make the sauce very creamy.
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Old 07-20-2011, 04:04 PM   #48
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You can't make a roux with cornstarch. But you can very easily just melt the cheese in condensed milk.
I meant a slurry to thicken the cheese sauce to help the cheese blend better with the milk or cream " had a fingers faster that thoughts moment lol"
Not sure about the condensed milk thing, the sauce will be sweet, maybe evaporated milk.
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Old 07-20-2011, 05:09 PM   #49
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Not sure about the condensed milk thing, the sauce will be sweet, maybe evaporated milk.
Oh Lord!! That would be disgusting. Like the time I made bechemel with powdered sugar and not flour.

Good catch, THANKS: I meant evaporated milk.
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Old 07-21-2011, 01:52 AM   #50
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Oh Lord!! That would be disgusting. Like the time I made bechemel with powdered sugar and not flour.

Good catch, THANKS: I meant evaporated milk.
You pointed out my blonde moment and I yours lol ! Now we're even.
No sweet lumpy cheese disasters in our future :P
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