"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-26-2021, 03:00 AM   #1
Assistant Cook
 
Join Date: Apr 2021
Location: Ipswich
Posts: 1
Tips for holding a white sauce (for mac n cheese)

I'd like to be able to hold a white sauce throughout the day to use to make mac n cheese. I'm just not sure how to hold the white sauce. The plan is to take a portion of the white sauce each time i need it and heat it in a pan before adding cheese and pasta. I could hold the white sauce in a bain marie but i can only do this for about an hour. Im also concerned it may become a bit thin doing this.

Any suggestions would be awesome, thanks

Andybonaire is offline   Reply With Quote
Old 04-26-2021, 10:26 AM   #2
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,957
The nature of flour based sauces,/gravies is that they are meant to be eaten fresh. A white sauce, as you call it, is a Bechemel, and is made from butter, flour, cooked until blond in color, then thin with cream,, or milk. Cheese is then added to create the sauce. It is seasoned with a little nutmeg. Adding shredded cheese to the sauce, after removing from the heat, will stabilize the sauce.

Rather than trying to hold the white sauce, make your cheese sauce. Portion the sauce into lidded containers and place in the fridge, or freezer. Then you can make mac & cheese anytime you want.

Also, rather than making your sauce with a


Bechemel, you cam make it with simply cream, and shredded cheeses. Also, use different mixes of cheese, such as. extra sharp cheddar, aged Swiss, fresh mozzarella, aged gouda, butterkase, Parmesano Regiano, Pecorino Romano, Asiago, etc.

There are so many good cheeses out there. Mix a couple of them together for new tasty mac 7 cheese recipes.

Another advantage to this is that you can add a touch more milk, and make your own cheese spread. Oh, if you can get it, extra sharp Pinconing is a wonderful cheese for your dish. Also, add a little preared yellow mustard, and some black pepper to add to the flavor.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-26-2021, 03:37 PM   #3
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,673
Try it...just let it cool and then bring a scoop or two back up to temp..I'd go slow and whisk it a lot..you may have to thin it with a bit of milk, or thicken with a handful of cheese, but it will probably work..

Many restarants keep white sauce in pails and warm portions of it up in steam tables or pans....watch your heat..
Rocklobster is offline   Reply With Quote
Reply

Tags
cheese, other, sauce, tips

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:13 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.