watery sauce

Lately I have been having trouble with a potato and/or vegetable dish which creates a white sauce it cooks in while it bakes. When the dish is done, the sauce has not solidified but is watery. What am I doing wrong?

[Kimmie]

Hi Eschsam,

What do you use for liquid?

Would you post your recipe?

and welcome to Cheftalk.

[chefjohnpaul]

I'm with Kimmie, post the recipe.

Just from what you described it seems you are lacking a starch binder or not allowing enough reduction time thus giving you an excess of water.

[GastroNaut]

Post the recipe :-)
oh some one said that already
id say the water is coming from the vegetables... who knows :-)

[Dlee]

eschsam,

Welcome to Cheftalk cafe.

As previously said, more info is needed to make a proper answer. It does sound like you are soaking your potatoes too long in water. Also, maybe you are not using enough eggs with your mix for the potatoes. What type of veg are you using.

D.Lee

[Isa]

Welcome eschsam!

[chefjohnpaul]

Well, eschsam, are you going to post your recipe or what? We're waiting........

[chiffonade]

This frequently happens on discussion boards...a Newbie posts a question but doesn't return to view the response. Sometimes it's because they forget to bookmark the site.

Hopefully this person will return to post the recipe and then maybe we can be of more help.

[Jock]

This frequently happens on discussion boards...a Newbie posts a question but doesn't return to view the response. Sometimes it's because they forget to bookmark the site.

I know I'm coming late to this thread so I hope someone is still monitoring it.
I get an e-mail that lets me know someone has responded to a thread to which I have subscribed. Never the less, I do have trouble remembering all the discussions I have taken part in. The more posts I sbmit, the greater this problem becomes.
As a "newbie" myself, can anybody tell me what is the most common method for tracking your own activity? Thanks

Jock