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What is continuous stirring necessary when preparing white sauce?
Wiki User
∙ 13y ago
The reason you have to stir the white sauce continually is so it doesn't get lumps through it and so it gets thicker :)
Wiki User
∙ 13y ago
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Why is continuous stirring necessary in sauce making?
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Its basically telling that you are stirring (stir).
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What food was Mrs Cratchit preparing?
Mrs. Cratchit was preparing a Christmas feast, which included roast goose, mashed potatoes, apple sauce, and Christmas pudding.
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By preparing a bechemel sauce, and stirring it into the macaroni. Prepare a "roux", or thickener by melting 3 tb. of butter in a saucepan, adding 2 tb. of minced onions, sauteeing the onions until they're clear. Add 3 tb. of flour, stirring to incorporate it, and letting it cook for 3 minutes, so the sauce doesn't taste like paste. Add 1/2 tsp. of salt, 1/4 tsp. of white pepper, and a pinch of nutmeg. Next, pour in 2 c. of milk, stirring with a wire whip to prevent lumps. Keep on low heat, stirring until the mixture comes to a full boil. Remove from heat, and pour into a greased baking pan containing the cooked, strained macaroni. Top with buttered bread crumbs seasoned with fresh chopped parsley and grated parmesan cheese (about a 1/4 of a cup), and paprika. Bake at 350° until mixture bubbles.
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Yes you can use flour, or better still, corn starch. In either case, make sure the sauce is at a gentle boil. Then mix the flour or corn starch with a small amount of COLD water and add it to the sauce while STIRRING CONSTANTLY. The sauce will thicken quite quickly, but will usually not be as deep red as it was originally.
How do you make cranberry sauce?
Homemade Cranberry SauceIngredients:4 cups frozen cranberries (4 cups)2 cups water2 cups sugar1 tablespoon grated orange peelDirections:Rinse cranberries with cool water, removing any stems and damaged or bruised berries.Over medium heat, bring water and sugar to a boil, and boil 5 minutes, stirring occasionally.Stir in cranberries.Bring to a boil, stirring occasionally.Continue boiling approximately 5 minutes, stirring occasionally, until cranberries begin to pop. Make sure they pop - this releases their natural pectin which causes the sauce to thicken.Just before removing from heat, add the grated orange peel and stir a little.Pour sauce into bowl or container.Refrigerate until chilled.
One ingredient in the sauce kyle is preparing for tonight dinner is a half a teaspoon of red pepper if the recipe he is using is designed to make sauce for 8 servings but kyle is only making 4 serving?
then use 1/4 of a tea spoon
