Join Date: Jul 2006
Location: Melvindale, MI
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One little tip that I learned in the restaurant biz is Before adding cheddar cheese to a cream sauce to keep it from clumping-- put your shredded cheese (and it is better to shred it from a brick of cheese yourself) in a baggie or bowl and put just a scant tablespoon of flour into it and shake it all around and then add to the sauce, it will melt smoother with less clumping or separating of the cheese and fat in the cheese.
I like a good sharp cheddar for adding to sauces, that way the flavor is more robust.
I think half a pound of cheddar plus a quart of 10W30 motor oil would equal one pound of velveeta.
Lisa, lucky mama of Kelly (3/93) , Emma (5/03) , Evan (7/05) , & Jenna (6/09)
Loving my amazing dh, James & forever missing Aaron Ambrose (11/07)
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