Reply to the lousy cook is back! creamy-based pasta sauces, please advise!

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Reply to "the lousy cook is back! creamy-based pasta sauces, please advise!"

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[quote=Anonymous]I agree that you should not just add flour to a liquid and try to combine it.  It will almost always end up uneven, lumpy and have consistency issues.  Another suggestion to try to work with this recipe is after you warm the milk, take out several TBSP of the milk into a bowl (say about 6 TBSP milk for 3 TBSP flour), add the flour to it and which it together like a slurry.  A slurry is a mixture, usually cornstarch and water that is mixed together into a thick watery paste and then added to a sauce after heating to thicken it.  Often used in stir fries or stews added towards the end.  In this case, take some of the milk out and mix with the flour in a bowl using a fork or whisk and mix until all of the flour has dissolved and you have no lumps.  Then add the liquidy paste into the main pot and whisk in.  It will be easier to separate the flour in suspension in a smaller amount of liquid.

I second classes with Brian Patterson at L'Academie.  Years ago, I took some wine and food classes that Brian and Scott Peters from Tenleytown Liquors did at L'Academie.  They were very fun and very good about explaining the how and why to cooking (how to do something or why you do something).  Good teachers.

Good luck...we all started somewhere and I can tell you that I had some really douzies when I was starting out.[/quote]

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