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09-10-2007, 04:52 PM
| #1 (permalink) | |
| Community Rank: Globetrotter   Join Date: Mar 2000 Location: Chicago suburbs
Posts: 3,628
| Made Cheddar cheese soup-consistency problems-any advice I made Le Cellier cheddar cheese soup the other day. I followed the recipe from all-ears. Everything seemed to be going fine. I didn't get any lumps from the flour adding the milk and everything seemed/looked smooth. I stirred it constantly. However, once I put it to simmer (for 15 min) and checked it 1/2 way through, the soup turned grainy not creamy. Did I do something wrong? It tastes OK but definately isn't restaurant quality. Thanks for the help.
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09-10-2007, 06:07 PM
| #2 (permalink) | |
 Join Date: Jan 2007 Location: in a Teeny Town, Oregon
Posts: 7,364
| Generally, and I'm presuming it's like making the sauce for mac n cheese, it has to be kept even low temperature without bubbling, and stirred, otherwise it will turn grainy. I'll check with DH, the 'chef' of the house and see what he has to say too.
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09-12-2007, 12:26 PM
| #3 (permalink) |
| Community Rank: Wayfarer   Join Date: Sep 2006 Location: Ponchatoula, Louisiana
Posts: 165
| I'm sure what happened, but I know sometimes if I make a cream or milk based sauce or soup if I cook it too long or fast (even if I do follow the directions to a 'T') it separates and has a grainy texture. It has something to do with the milk and cheese I think. |
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About This Page: This is a discussion on Made Cheddar cheese soup-consistency problems-any advice within the The Kitchen: Food, Recipes, and Good Health, part of the PassPorter Community - Message Boards and Forums; I made Le Cellier cheddar cheese soup the other day. I followed the recipe from all-ears. Everything seemed to be ...
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