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Old 09-07-2009, 05:35 PM   #41
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OMG, totally. And of course I had to tell on myself because I ended up giggling like a sillypants when I realized my booboo.
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Old 09-07-2009, 05:39 PM   #42
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LOL I can't believe you told on yourself. Anyway, welcome to the club!
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Old 09-07-2009, 09:22 PM   #43
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I think I'm a founding member of that club!
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Old 09-07-2009, 09:49 PM   #44
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There is a long disscucion about Beshamel sauce in this thread :

Bechamel sauce help!

How do I make that name into one word?
Oh, weird, it did it by it self.
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Old 09-08-2009, 12:30 PM   #45
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Originally Posted by chefkathleen View Post
Really curious as to where you came up with your information, Weed.
From so many online and written sources that I don't have a chance at remembering where. Plus, as an engineer, I tend to try things out, experiment. And I've found from personal experience that everything I stated is true. I did make a mistake in my post though. The cheese is already coagulated and won't break under heat. But the milk protiens will. It is the melting and blending of the liquid milk and fat with the cheese that give a good cheese sauce its smooth and creamy texture. And a Bechemel isn't required to make a cheese sauce. You can do it simply with cream and cheese. The Becheml does make it easier though as it is a great thickener. You would need an awful lot of cheese to make your sauce thick without it.

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Old 09-09-2009, 12:45 AM   #46
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I liked this thread. It was very interesting to read everyone's answers and I actually learned something, especially from GB's answer. It is amazing that i have been making this for years, but never really understood how it works.
Thanks, Alix. I did mean GW. Sorry, sometimes my fingers move to fast for my brain to catch up.
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Old 09-09-2009, 08:11 AM   #47
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Thanks, Alix. I did mean GW. Sorry, sometimes my fingers move to fast for my brain to catch up.
Heehee! No worries, we figured it out and had a giggle about my brain all at the same time.
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Old 09-09-2009, 04:30 PM   #48
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I learned to make this sauce back when we still had home ec in middle school so that would have been the mid to late 1970's. Miss Brush (how scary is it that I still remember her name) had us make mac and cheese from scratch and we learned to make basic white sauce (bechamel). I use this sauce all the time.. for alfredo, cheese sauce and I created one too.. southwest cheese sauce.. it's basic cheese sauce with cajun seasoning.. really good on mac and cheese for a twist on the traditional flavours.
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Old 09-13-2009, 09:51 AM   #49
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I wanted to comment on cooking time: I agree with luvs on 20 minutes, give or take. The flour feel and taste dissapears after that long cooking. It makes a big difference in taste (at least to me) because I hate the taste of flour in sauces and soups.
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