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#2
10-12-2006, 01:16 PM
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 Not trying to take Mezzaluna's job but you would be better off posting this in the Food Discussion Forum where you will get a better response no one will think to look for it here. And welcome to Cheftalk you have come to the right place with that question! Rgds Rook  |
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#3
10-13-2006, 10:42 AM
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 I've moved this to a more appropriate forum. Thanks for looking out for me Cakerookie! I've been under the weather.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#4
10-13-2006, 10:49 AM
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| If you're referring to a Bechamel, it could be because you're holding it at too high a temperature for too long. The same goes for cream thickened and reduced sauces I've noticed. I've noticed this in a lot of the soups I've seen being held in a bain for the day, many of the cream soups separate, probably caused by the too-high holding temperature. Try and keep it just at the minimum safe holding temperature. |
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