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 Posted: Sat Dec 02, 2006 1:08 pm
Okay. I'm trying to make cheddar cheese sauce, but every time I've made it, it has a grainy texture and it's really gloppy. I want it to be very smooth and restaurant quality.
I know the basic recipe:
-Shredded cheddar cheese (Mild)
-Flour (a little, I put less than 1 tbsp)
-Milk (I only have 2 percent)
-Butter (I only have margarine, so I use that instead)
So, please tell me if I'm doing something to get the texture all gross and drainy, or if there's something else I can add to get it to be smooth. Thanks.
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Posted: Sat Dec 02, 2006 5:31 pm
Pinkcat Florist Okay. I'm trying to make cheddar cheese sauce, but every time I've made it, it has a grainy texture and it's really gloppy. I want it to be very smooth and restaurant quality. I know the basic recipe: -Shredded cheddar cheese (Mild) -Flour (a little, I put less than 1 tbsp) -Milk (I only have 2 percent) -Butter (I only have margarine, so I use that instead) So, please tell me if I'm doing something to get the texture all gross and drainy, or if there's something else I can add to get it to be smooth. Thanks. Don't use cheddar. It's a lumpy, grainy cheese to begin with (I love extra extra sharp cheddar, and so does Gromit). Sauce made with cheddar separates out quickly. Try jack cheese. Jack cheese with hot peppers in it woud make a great sauce. Or, use jack and maybe 1/3 cheddar. American cheese (ugh) makes a smooth sauce, but it's fake cheese. Sorta. Fondue is made with various Swiss type cheeses, and it remains smooth. I don't have a recipe handy, but there surely are plenty of them out there. They may give you a clue. And I'm sure there are some recipes for cheese sauce on the web. My mom used to make a good one, but I don't have that recipe. sad
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Posted: Sat Dec 02, 2006 5:54 pm
I'd avoid using American cheese at all costs. I hate the taste of it. xp I heard that Velveeta is good, even if I don't like eating it by itself, and it's just a big rectangular block of American cheese. mad ;;
But I wonder how I can get the cheddar flavor if I can't use cheddar? Also, the margarine decides to separate from the mixture every so often. Is there something I could use as an emulsifier? Maybe sour cream, perhaps? I saw it in this one recipe...
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Posted: Mon Dec 04, 2006 11:53 am
you could always use
a cheddar flavor soy cheese
it stays melted for quite some time
but it's more jelly like so
Id use some regular jack cheese
like mentioned before along with it
that should keep away the lumps!
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Posted: Thu Dec 28, 2006 7:06 pm
Pinkcat Florist Okay. I'm trying to make cheddar cheese sauce, but every time I've made it, it has a grainy texture and it's really gloppy. I want it to be very smooth and restaurant quality. I know the basic recipe: -Shredded cheddar cheese (Mild) -Flour (a little, I put less than 1 tbsp) -Milk (I only have 2 percent) -Butter (I only have margarine, so I use that instead) So, please tell me if I'm doing something to get the texture all gross and drainy, or if there's something else I can add to get it to be smooth. Thanks. What your problem is that you need the thickness and creamyness of heavy cream or half and half your missing that delicate thickness in your sauce that the cornstarch in the heavy cream gives it that rich thickness and has the density just qut=ite right what the other guy said is not true you can use any cheese sept for american thats good Ilike supporting people in cooking ways please write back i do lotz of cooking at home try thick smooth sauces so many things.
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Posted: Fri Dec 29, 2006 7:36 am
Ballerina Galoshes you could always use
a cheddar flavor soy cheese
it stays melted for quite some time
but it's more jelly like so
Id use some regular jack cheese
like mentioned before along with it
that should keep away the lumps! ' theres many cheeses you could use
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Posted: Fri Dec 29, 2006 1:53 pm
Hikaru Hoshiko Ballerina Galoshes you could always use
a cheddar flavor soy cheese
it stays melted for quite some time
but it's more jelly like so
Id use some regular jack cheese
like mentioned before along with it
that should keep away the lumps! ' theres many cheeses you could use
that I have made I used soy cheese
and it turned out great
even though I didnt use any
type of cream or dairy at all
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Posted: Sun Jan 14, 2007 2:27 pm
Pinkcat Florist Okay. I'm trying to make cheddar cheese sauce, but every time I've made it, it has a grainy texture and it's really gloppy. I want it to be very smooth and restaurant quality. I know the basic recipe: -Shredded cheddar cheese (Mild) -Flour (a little, I put less than 1 tbsp) -Milk (I only have 2 percent) -Butter (I only have margarine, so I use that instead) So, please tell me if I'm doing something to get the texture all gross and drainy, or if there's something else I can add to get it to be smooth. Thanks. my best advise would be to cook it at a low temp...DO NOT LET IT BOIL! boiling over cooks the protiens of the cheese and gives it a odd texture (sometimes grainy sometimes you have a stretchy sauce) also...heat the milk up a little before you add the cheese and add it in small portions.
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Posted: Wed Jan 31, 2007 5:47 pm
I don't know, this may seem un-natural and you may dissaproove, but I usually like to use parmesan. But that's just me!
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Posted: Mon Apr 02, 2007 8:57 pm
Cheese Sauce ... Yummy!
You good quality cheese. Cheddar alone can be grainy and seperate. I like a mix of cheddar and swiss or brie or gouda or parmesean.
In my experience, You need to start out with a good roux then white sauce.
Equal parts butter (or margerine) and flour. I usually start out with 2-3 tablespoons each. Melt the butter, stir in the flour and cook for a few minutes stirring it so it doesnt brown.
Add about 1 cup of milk. I usually start with 3/4 and then add more to the make sure you bring the white sauce to a low boil to get the right consistancy.
Remove from heat then whisk in the grated cheeses.
taste and add salt and pepper if needed. I rarely add salt but usually add pepper.
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Posted: Sun Apr 22, 2007 3:48 am
Try using Emmental cheese. It's a good melting cheese and provides a fairly good flavour. Remember when making a white sauce to start , you want to heat your milk up first seperate then add to your roux. Basicly your making a bachemel and adding in cheese. I use swiss alot as well for this kinda of sauce. If you have to use cheeder I like using a aged cheddar for the purpose of quality , handling and taste, as well as you will not get as much grain from it.
Hope that helps
Zeprhane
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Posted: Tue May 29, 2007 8:45 am
The Best way to do a cheese sauce I've found is to mix it up exclaim
I usually start of with the basic Bechamel Sauce and then add cheese...lots of it too !!!!
So you start off with your butter in the pan, about a stick of it and when its melted down u add enough flour to the point where its started to congeal, the trick I have tonitced to ensure that its not grainy especially when you start adding the cheese is to use a whisk. as soon as the flour and butter mixture starts to thicken you add your milk, 3/4 of the milk should be normal single cream and the rest double cream for thickness. Whisk in a little more floor then bring on the cheese. cheese_whine
I usually use a low to medium fire and or cheese i like to mix it up. I find that when you use a compatable blend it comes out divine!!!!
So I usually use New Zealand Cheddar Cheese, Parmesan, Jack and some sharp white cheddar.
The cheddars give its a creamy richness, while the paremsan, jack and white cheddar add a sharp defined taste to it.
You dont have to use all four cheeses at once and
I HIGHLY RECOMMEND you mix and match your cheeses according to taste.
With a cheese sauce too much cheese is never and option.
xd
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