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Old 02-05-2012, 06:22 PM   #51
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I think my problem is (a) trying to use low-fat alternatives and (b) not remembering to bring everything to room temp before mixing so that I'm not adding cold ingredients to hot ones. I'm not talking about when using a roux, I never have a problem with that. I really did take Home Ec as a kid and know what I'm messing up. Mostly it's called ... being lazy!!
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Old 02-05-2012, 06:31 PM   #52
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Using low fat alternatives could be a big problem. I don't think the Mornay would work very well from skim milk and non-fat cheese substitute. Probably most of my ingredients are at room temperature (not the butter which obviously doesn't matter) but I'd probably add cream from a carton that's been out of the fridge and on the counter for 20 minutes. Maybe I'm just lucky. It's often the case that being lucky trumps being skillful. One thing for sure, I'm no expert, although not a novice either. I probably began making sauces seriously about several years ago, back when I really started to get into Julia Child's books.

Another thing to keep in mind is to add ingredients a little at a time. I naturally do that because I'm not measuring things. I'll add some ingredient, incorporate it, then taste it to see if I need more. If it's cream for example I wouldn't add so much that it would shock the temperature of the sauce. I would also probably have the sauce fairly hot since I stir it almost constantly. I usually make the sauce at the end so everything else is probably cooked and the sauce becomes my sole focus. It's the last thing I need to get done so that I can serve.
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Old 02-05-2012, 08:28 PM   #53
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If you add eel, it's called a moray sauce.


































ducks and runs
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Old 02-05-2012, 08:31 PM   #54
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Quote:
Originally Posted by FluffyAngel View Post
... Swiss, provolone, or havarti?...
Havarti, for sure.
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Old 02-05-2012, 08:34 PM   #55
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Quote:
Originally Posted by taxlady
If you add eel, it's called a moray sauce.

ducks and runs
"When you're out in the sea, and something bites your knee, that's a moray. When you're stuck in the sand and something bites your hand, that's a moray. When you're stuck in a rut and something bites your butt, that's....."
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Old 02-05-2012, 08:35 PM   #56
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If you add eel, it's called a moray sauce.
Yuck! I'm glad I have a slow Internet connection and your link wouldn't load.

I don't want to see eel on my plate. (Didn't we already have this topic?)
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Old 02-05-2012, 08:38 PM   #57
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Quote:
Originally Posted by taxlady View Post
if you add eel, it's called a moray sauce.
Ducks and runs
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Originally Posted by dawgluver View Post
"when you're out in the sea, and something bites your knee, that's a moray. When you're stuck in the sand and something bites your hand, that's a moray. When you're stuck in a rut and something bites your butt, that's....."

rofl! Gxn!
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Old 02-05-2012, 09:08 PM   #58
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If you add eel, it's called a moray sauce.

Boo. Hiss.

Let's see your punning license.
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Old 02-05-2012, 09:13 PM   #59
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If you add eel, it's called a moray sauce.

Boo. Hiss.

Let's see your punning license.
We get them out of specially marked boxes of Cracker Jacks.
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Old 02-05-2012, 09:18 PM   #60
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