Random cheese question

 How much flour? Or is just to preference?

I think I've got a double boiler around here somewhere. I know I've got a pot with holes in the bottom but I'm not sure what's that used for. Lol.

Can I just use two different pots together if they fit?

oranges81

I think I've got a double boiler around here somewhere. I know I've got a pot with holes in the bottom but I'm not sure what's that used for. Lol.

OT but its either a strainer (collander) or a steamer.  If its a steamer it fits on top of a pan which has boiling water in.  You put your veggies in the holey pot.  ??? 

I don't have an actual double boiler, but for melting chocolate and stuff I always put a glass bowl (heat safe, like Pyrex) over an inch or two of boiling water.

Flour + butter makes a roux.. use a couple tbsp of butter and then put enough flour in to make it thick and kinda crumbly..and then you cook that til the "raw flour" taste goes away and it gets goldeny brown.

 I really couldn't tell you a measurement on the flour.  I put a cup or two in a bowl and then use a spoon to add it to the butter a little at a time.  I add enough so that the mixture turns into a lump, then I start adding milk. 

 Kewl! Thanks

I do this all the time when I am making lasagne.  I just stick a lump of butter in the pan and get it melting.  Then I add approx the same amunt of flour and whisk it together.  The flour kind of absorbs all the butter and it makes a stodgy mix in the pan.  I add a teensy bit of milk and whisk again, add milk, whisk, add milk, whisk... till you have the a smooth sauce as thick or runny as you want.  Cheese also helps it thicken.

 Also, if you heat the milk in the micro before adding it to the flour, it won't be lumpy.  With this method, you can use a regular pan instead of a double boiler. 

I have never used a double boiler, only ever a regualr pan.... and I have never warmed the milk in the microwave first either!  And I thought I knew what I was doing!!  

 Chuffy, it's just a newer method.  You have to whisk it to avoid lumps with cold milk, but if the milk is hot, you can stir it with a spoon.  Just a little known piece of trivia...

 Wow am I ever learning alot about cheese! I didn't know half this stuff.. Lol I knew it pays to ask!

I understand that Martha Stewart has an amazing recipe for mac & cheese (all homemade, of course) so you could probably google that.  Unfortunately I am of the mind that if I can buy something at the deli or in the freezer, I am SO NOT going to make it myself ... although I am agreeable to taking it out of the aluminum tin and shoveling it into a nice dish, making a nice green salad, popping a loaf of Schwans frozen bread into the oven and uncorking a bottle of Two Buck Chuck to go with it. Might even light a couple of candles.

Joyce

 My next mission is to deep fry it.  I saw it on Paula Dean's show.  She wraps squares of it in bacon and then breads it after its cooled and set firmly in the fridge.  It looks sooooooooooo good.  And so healthy, obviously.

Has Paula Deen been hangin' around our State Fair?  I understand that this year they're deep frying up White Castle burgers and spam. Really, it makes the deep fried twinkies from last year sound positively gourmet.

Joyce