Kthebean Posted October 12, 2006 Share Posted October 12, 2006 I want to make a white sauce tonight that I can put chicken and veg in with potato topping. Do you just make it like lasagne sauce? I think that would turn out a bit can you help? Also, can you defrost meat on the radiator? I'm guessing no, but... Also, what do you use creme fraiche for? Link to comment Share on other sites More sharing options...
fox20thc Posted October 12, 2006 Share Posted October 12, 2006 Would it be better to make a cheese sauce instead Link to comment Share on other sites More sharing options...
Kthebean Posted October 12, 2006 Author Share Posted October 12, 2006 Well, normally I make a cheese sauce for lasagne, but I thought cheese + chicken = ? I want a sauce thats like you get in chicken and mushroom pie, really... Link to comment Share on other sites More sharing options...
CockneyMafia Posted October 12, 2006 Share Posted October 12, 2006 I want to make a white sauce tonight that I can put chicken and veg in with potato topping. Do you just make it like lasagne sauce? I think that would turn out a bit can you help? Also, can you defrost meat on the radiator? I'm guessing no, but... Also, what do you use creme fraiche for? You need to make a basic roux first. But see here... http://www.bbc.co.uk/food/recipes or http://www.uktvfood.co.uk Invaluable and informative. Link to comment Share on other sites More sharing options...
BobbyBunny Posted October 12, 2006 Share Posted October 12, 2006 Well then thats white sauce. I think you'll find a recipe somewhere. And cheese and chicken are a FABULOUS combination. They go together perfectly. Link to comment Share on other sites More sharing options...
Kthebean Posted October 12, 2006 Author Share Posted October 12, 2006 Well then thats white sauce. I think you'll find a recipe somewhere. And cheese and chicken are a FABULOUS combination. They go together perfectly. I stand corrected Link to comment Share on other sites More sharing options...
nick2 Posted October 12, 2006 Share Posted October 12, 2006 You need to make a basic roux first. But see here... http://www.bbc.co.uk/food/recipes Nah, too much arsing about for plain white or cheese sauce, use the Delia "all in the pan at once" method, it never fails. http://www.deliaonline.com/recipes/all-in-one-white-sauce,1009,RC.html then add cheese, pepper and nutmeg. Or use this recipe : http://www.deliaonline.com/recipes/any-kind-of-cheese-sauce,1169,RC.html Link to comment Share on other sites More sharing options...
CockneyMafia Posted October 12, 2006 Share Posted October 12, 2006 Nah, too much arsing about for plain white or cheese sauce, use the Delia "all in the pan at once" method, it never fails. http://www.deliaonline.com/recipes/all-in-one-white-sauce,1009,RC.html then add cheese, pepper and nutmeg. Or use this recipe : http://www.deliaonline.com/recipes/any-kind-of-cheese-sauce,1169,RC.html I wonder if Delia could make such an impassioned speech to the Sheffield Forum? "to the best Forumers in the world. A special message. Where are you? Come on! Lets be avin ya!" Oh dear. Link to comment Share on other sites More sharing options...
happyhippy Posted October 12, 2006 Share Posted October 12, 2006 It's just a simple bechamel, Kathy, but try adding 1/4 chicken stock to 3/4 milk/double cream after you have cooked out the roux, keeping stirring in case it starts to split. The stock adds that little bit of oomph (I find bechamel sauce incredibly boring), but you keep the creaminess. Link to comment Share on other sites More sharing options...
Kthebean Posted October 12, 2006 Author Share Posted October 12, 2006 It's just a simple bechamel, Kathy, but try adding 1/4 chicken stock to 3/4 milk/double cream after you have cooked out the roux, keeping stirring in case it starts to split. The stock adds that little bit of oomph (I find bechamel sauce incredibly boring), but you keep the creaminess. That sounds good actually. I was worried a normal bechamel would be too thick and sickly. Thank you guys I'm about to start cooking so I'll let you know how it goes Link to comment Share on other sites More sharing options...
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