Food Glorious Food!

[wildeabandon]

You know, I don't think I've talked about food on here for a while, at least not more than in passing. That can't possibly be right. Talk to me about food, people! Actually, I know, I can have a poll - not only will it allow me to indulge my curiosity, but I can use it for reference when you come to dinner.

[Poll #1161910]

And finally, if you're so inclined, give me your favourite recipes, tell me about wonderful meals or give me anecdotes about hilarious food mishaps.

Comments

[emperor]

I think I've had most of the possible failure modes (burned, lumpy, fails to thicken), but TBPH I've mostly just avoided them as "hard, avoid" for the last 3 or 4 years. It doesn't help that our scales are rubbish, especially for small quantities.

[wildeabandon.livejournal.com]

It doesn't help that our scales are rubbish, especially for small quantities.

Gosh, I don't think I've ever used scales for a white sauce. Once you've got the amount of butter the other things are just "add until the consistency is right". Occasionally this means I misjudge the amount of butter, and end up with too much cheese sauce, but y'know, I find it hard to see that as a problem. Mmmm, cheese.

[aiwendel.livejournal.com]

that's what I do too (and get the same result!)

[feanelwa.livejournal.com]

Scales are nothing to do with it. The problems you've got are all from the root that you don't stir it enough. You have to stand there and stirstirstir until it's homogeneous after each small addition of milk, otherwise the flour doesn't come out of the lumps and thicken it, and the bottom burns. Once you start adding milk you don't do anything else until you've got it to the right consistency.

[randomchris.livejournal.com]

*nods* I add just enough milk to cover the bottom of the pan, then stir frantically for a few seconds; repeat this about twenty times.