Guest guest Posted January 10, 2005 Report Share Posted January 10, 2005 What do y'all do when using a cream sauce in a casserole using REAL cream (as opposed to 's COM soup heh)? Every time I do it, even for things that are in the oven for as little as 20-30 minutes at 325 degrees, I end up with what I can only describe as puddles of ghee swimming around in pockets of the casserole. Is this unavoidable? Is there a specific thickener I could use that might alleviate it somewhat? It still TASTES good, mind you, but it sort of blows the texture and homogeneity (sp?). Hey, a casserole is *supposed* to be homogenous (sp?) ... Love and kisses and thanks, MFJ Newly-Dubbed Dairy Angel with Blindingly Bright Halo (yeah, we'll see how long that lasts) (P.S. hey, , I caught the mailman today!) Quote Link to comment Share on other sites More sharing options...
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