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Old 06-27-2014, 04:58 PM   #11
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What's wrong with my cheese sauce?

I've tried to make cheese sauce for pasta for several times. The pasta is ok but the cheese sauce is not. It looks okay but it's a little bit tasteless. It's sometimes too creamy but sometimes not creamy enough.

What's wrong with my method? I had watched plenty of youtube videos before I started trying.

First I use medium-low heat, put the butter onto the decent stainless steel Chinese-style wok. I don't have flat pan. Then as the butter melts, a few spoon of plain flour is added and mixed well for some time. It's followed by adding cold milk to it, stirring throughout the process, milk is then added for another few times, pepper, salt is also added. Grained cheddar cheese is added at the end.

I don't know if there is anything went wrong
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Old 06-27-2014, 05:04 PM   #12
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Kenny, did you read any of the comments from the last time you posted this question?

http://www.discusscooking.com/forums...sta-90164.html

There were a lot of useful replies.
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Old 06-27-2014, 05:05 PM   #13
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The proportions of the ingredients to each other is important in building the flavor of a sauce. How much of each ingredient are you using?

Here are a couple of tips: Heat the milk before adding it, and make sure the amount of butter and flour are the same.
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Old 06-27-2014, 05:36 PM   #14
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Quote:
Originally Posted by kenny1999 View Post
I've tried to make cheese sauce for pasta for several times. The pasta is ok but the cheese sauce is not. It looks okay but it's a little bit tasteless. It's sometimes too creamy but sometimes not creamy enough.

What's wrong with my method? I had watched plenty of youtube videos before I started trying.

First I use medium-low heat, put the butter onto the decent stainless steel Chinese-style wok. I don't have flat pan. Then as the butter melts, a few spoon of plain flour is added and mixed well for some time. It's followed by adding cold milk to it, stirring throughout the process, milk is then added for another few times, pepper, salt is also added. Grained cheddar cheese is added at the end.

I don't know if there is anything went wrong
Perhaps a little more salt and/or pepper? Do you use black pepper or white? You might prefer the other one in your cheese sauce ?

I usually put a pinch of mustard powder in my cheese sauce or you could put a smidgen of ready made mustard of whatever sort you prefer? (NB a "smidgen" is a very precise measurement used in cooking - a bit more than a shake but a bit less than a splash )

A scraping of nutmeg?
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Old 06-27-2014, 05:58 PM   #15
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Quote:
Originally Posted by Steve Kroll View Post
Kenny, did you read any of the comments from the last time you posted this question?

http://www.discusscooking.com/forums...sta-90164.html

There were a lot of useful replies.
Kenny with all the help with this, it may come down to you just don't like cheese sauce.
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Old 06-27-2014, 06:03 PM   #16
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Quote:
Originally Posted by Steve Kroll View Post
Kenny, did you read any of the comments from the last time you posted this question?

http://www.discusscooking.com/forums...sta-90164.html

There were a lot of useful replies.




Like
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Old 06-28-2014, 11:45 AM   #17
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The wok is not your problem. Butter with a few spoons of flour and some milk and cheese is not really a recipe. How big are the spoons and how much milk to how much cheese. Until the cook knows the feel of things, recipes should be considered formulas to follow. Flour to milk ratio might start out with 2 tablespoons of flour to a 1 to 1-1/2 cups flour and at least a cup of grated cheese but I would use more. I also include a little mustard and nutmeg in my cheese sauce.
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Old 06-28-2014, 03:41 PM   #18
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Originally Posted by Steve Kroll View Post
Kenny, did you read any of the comments from the last time you posted this question?

http://www.discusscooking.com/forums...sta-90164.html

There were a lot of useful replies.
Yes.

You already asked this question and got a number of helpful answers.
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Old 06-28-2014, 04:56 PM   #19
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Kenny, I know you're living in Hong Kong. Are you Chinese? It could be that a European (sorry, western) cheese sauce is too bland for you. In my experience (which is based on Chinese restaurants in England!) Chinese food is sweetish and spicy and to suddenly try something in a cheese sauce may be a bit of a culture shock.

It could be that you just don't like cheese sauce.
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