I have the recipe for cheese?!
fondue!.!.!. does anyone know how to make it!.!.!.!. Please !Www@FoodAQ@Com
Answers:
To make a creamy cheese sauce, it is best to start with a bechamel mother sauce and add cheese!.
For the bechamel sauce, start by making a roux by cooking an even amount of flour and butter together by weight long enough to cook away any grainy flavor!. It should come out as blond, but not any darker really!. It will look somewhat thin!.
You will then want to add some milk to create a sauce similar to a white gravy!. At first when you add the milk (which shouldn't be cold, but a bit warm!. Evaporated milk from a can works very well and it will be good to use whole milk versus low fat milk for a creamy finish) the sauce will seize a bit!. This means it will get really thick and clumpy!. Whisk like crazy at this point!. What is happening is that the granules of flour are expanding in size!. But the fat surrounding the granules is preventing them from clumping together!.
Add the milk until the sauce thins!. Remember that as the temperature of the sauce cools, it will thicken just a bit!. So, choose a consistency slightly thinner than desired!. Then, just slowly whisk in the cheese of your choice!. Go for a sharper semi-firm cheese!. Cheese loses it's flavor a bit as it melts, so it will taste creamy and flavorful with a sharp cheese!.
You can add some flavor with any number of spices!. Really, which you choose can depend on the cheese!.
One great way to add flavor is to sweat some aromatics in the butter before you make the roux!. Just heat the butter to a high enough temperature to make the veggies (Such as garlic or onions) clear, but not to brown them or get a strong sizzle!. Then you can remove them before making the roux and it will retain the flavor!.
You can use roux's for a lot of sauces!. They are great for adding to a soup to make it a bit thicker!.Www@FoodAQ@Com
For the bechamel sauce, start by making a roux by cooking an even amount of flour and butter together by weight long enough to cook away any grainy flavor!. It should come out as blond, but not any darker really!. It will look somewhat thin!.
You will then want to add some milk to create a sauce similar to a white gravy!. At first when you add the milk (which shouldn't be cold, but a bit warm!. Evaporated milk from a can works very well and it will be good to use whole milk versus low fat milk for a creamy finish) the sauce will seize a bit!. This means it will get really thick and clumpy!. Whisk like crazy at this point!. What is happening is that the granules of flour are expanding in size!. But the fat surrounding the granules is preventing them from clumping together!.
Add the milk until the sauce thins!. Remember that as the temperature of the sauce cools, it will thicken just a bit!. So, choose a consistency slightly thinner than desired!. Then, just slowly whisk in the cheese of your choice!. Go for a sharper semi-firm cheese!. Cheese loses it's flavor a bit as it melts, so it will taste creamy and flavorful with a sharp cheese!.
You can add some flavor with any number of spices!. Really, which you choose can depend on the cheese!.
One great way to add flavor is to sweat some aromatics in the butter before you make the roux!. Just heat the butter to a high enough temperature to make the veggies (Such as garlic or onions) clear, but not to brown them or get a strong sizzle!. Then you can remove them before making the roux and it will retain the flavor!.
You can use roux's for a lot of sauces!. They are great for adding to a soup to make it a bit thicker!.Www@FoodAQ@Com
You need a recipe Now don't say you hvae the Recipe when you really don't that's tell me that you aren't be True here!.
Since You can't find the Recipe I did it for you!.
INGREDIENTS (Nutrition)
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
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DIRECTIONS
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour!. Heat until almost boiling!. Gradually stir in Cheddar cheese!. Continue heating until all the cheese has melted!. Keep the mixture warm and melted in a fondue dish!.
Www@FoodAQ@Com
Since You can't find the Recipe I did it for you!.
INGREDIENTS (Nutrition)
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour!. Heat until almost boiling!. Gradually stir in Cheddar cheese!. Continue heating until all the cheese has melted!. Keep the mixture warm and melted in a fondue dish!.
Www@FoodAQ@Com
CHEESE FONDUE
1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste
Cook bread crumbs in milk until smooth!. Add butter, cheese, salt and pepper!. Cook one minute longer and remove from heat!. Beat yolks of eggs and add to mixture!. Fold in the stiffly beaten whites!. Pour in buttered mold and bake 20 to 30 minutes!.
Fish or ham may be substituted for the cheese!.Www@FoodAQ@Com
1 cup soft bread crumbs
1 cup milk
1/4 cup butter
2 eggs
salt and pepper
grated cheese to suit taste
Cook bread crumbs in milk until smooth!. Add butter, cheese, salt and pepper!. Cook one minute longer and remove from heat!. Beat yolks of eggs and add to mixture!. Fold in the stiffly beaten whites!. Pour in buttered mold and bake 20 to 30 minutes!.
Fish or ham may be substituted for the cheese!.Www@FoodAQ@Com
If you have the recipe, it should tell you how to make it!. Do you mean what do you have with it!?Www@FoodAQ@Com
who caresWww@FoodAQ@Com