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Old 08-13-2017, 07:41 PM   #1
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Make ahead cheese sauce

Hi, just came upon this site. Hope to find some useful hints and recipes. Make ahead cheese is definitely possible just make sure you cool it down completely before putting it in the fridge then reheat very gently and stir.

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Old 08-13-2017, 07:43 PM   #2
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Just out of curiosity, why would you want to make ahead? It takes practically no time to make and there's no chance of it breaking if made fresh.
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Old 08-13-2017, 07:57 PM   #3
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Just because I had to do other stuff and didn't have time to stand and make it. It turned out absolutely fine.
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Old 08-13-2017, 08:21 PM   #4
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Cheese sauce as in American Cheese for macaroni and/or to pour over cauliflower?

or....?

and Welcome to DC Izabella !
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Old 08-13-2017, 10:13 PM   #5
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Originally Posted by Izabella View Post
Just because I had to do other stuff and didn't have time to stand and make it. It turned out absolutely fine.
Welcome!

If I am cooking alone (as usual) for a group, anything I can make in advance is great -- especially things that require a lot of attention when cooking, like cheese sauces and roux.

I have made roux for gumbo in advance, and as long as I warm it up slowly when I go to cook my gumbo, it works fine.

CD
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Old 08-14-2017, 11:59 AM   #6
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Cold roux works as well. I do it all the time.
Make the roux, then into the fridge. Then when I need some I take whats needed (by the spoonful) and add it to the pot cold. No issues so far.

During the holidays, I make a couple cups of roux and use it for gravy or anything that could use some thickening.
I usually make it with the drippings (fat only) from the turkey roast.
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Old 10-13-2017, 07:56 AM   #7
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I guess I don't cook enough anymore. I never thought of making roux ahead but I can see the advantages.
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Old 10-13-2017, 09:51 AM   #8
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With all due and sincerely meant respect, I simply can't see the advantages of a make-ahead roux. I wonder if, when it's gone cold, it's going to come out the same or thicker. Please enlighten me, I'm always ready to learn something new!

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Old 10-13-2017, 12:03 PM   #9
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With all due and sincerely meant respect, I simply can't see the advantages of a make-ahead roux. I wonder if, when it's gone cold, it's going to come out the same or thicker. Please enlighten me, I'm always ready to learn something new!
Restaurant cooks do this routinely. It saves time.
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Old 10-13-2017, 01:04 PM   #10
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Restaurant cooks do this routinely. It saves time.
...and you can buy prepared roux in a jar.
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