[Sca-cooks] white sauce?

[Phil Troy / G. Tacitus Adamantius]

On Jan 31, 2007, at 10:50 AM, Kathleen A Roberts wrote:

> well, estrella is on its way, and with the grey water
> disposal problem at the site, i am doing everything i can
> to avoid washing dishes.  that translates into grilling
> and boiling bags this year.
>
> However, dear heart just scored about a dozen jars of
> hormel chipped beef for $1.20 each at walmart.  (yes
> indeedy, DANG good price!)  now he is wanting to know if i
> can do SOS for breakfast at war.   i see huge gooey cream
> sauce pots dancing around, refusing to get clean without
> copious amounts of water.
>
> so the question is:  can you make and freeze white cream
> sauce successfully?  has any one tried?  if so, i can boil
> in bag it.

Yeah, you can do it. It may show the _tiniest_ bit of milk-protein  
curdling, but the flour (do not use cornstarch!) should prevent the  
worst of that. Industrially such things are made with other starches  
such as potato starch, waxy maize starch, or the ever-popular  
modified food starch, but for short-term freezing a standard milk,  
cream, and roux white sauce should hold up pretty well, and chipped  
beef will disguise any microcurdled bits that may occur, anyway.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04