Timeline for Keep macaroni cheese creamy after refrigerating
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 25, 2022 at 21:21 | answer | added | sylvia | timeline score: 0 | |
| May 18, 2015 at 4:55 | vote | accept | CJ Dennis | ||
| May 18, 2015 at 4:54 | answer | added | CJ Dennis | timeline score: 3 | |
| Feb 18, 2015 at 11:20 | comment | added | CJ Dennis | @rumtscho I don't measure the ingredients, I just go by feel. I heat the butter and flour together until they form a thick paste and then I gradually add the milk to thin it down. As the flour cooks it thickens again, so I add more milk. Once I have it at a good consistency in the pot I add a lot more milk. So basically, I put in what feels like enough and then I double it because I know it will end up very thick on the plate if I don't. | |
| Feb 16, 2015 at 17:12 | comment | added | rumtscho♦ | You write "I use a lot of milk" - what is "a lot"? The proportion for a mid-thick bechamel is 1:1:10, so you'd use 1 liter of milk for 100 gram of flour and 100 gram of fat to get a creamy thick sauce. | |
| Feb 16, 2015 at 15:35 | comment | added | Joe | related answer : cooking.stackexchange.com/a/8783/67 | |
| Feb 16, 2015 at 15:19 | comment | added | Catija | Honestly, some things just don't reheat well... | |
| Feb 16, 2015 at 15:09 | answer | added | moscafj | timeline score: 0 | |
| Feb 16, 2015 at 10:41 | comment | added | Doug | Just add more milk when reheating. | |
| Feb 16, 2015 at 10:22 | review | First posts | |||
| Feb 16, 2015 at 10:24 | |||||
| Feb 16, 2015 at 10:18 | history | asked | CJ Dennis | CC BY-SA 3.0 |