>>I mostly make it bechamel-type and it usually comes out excessively floury. I think that means I need to use less flour and cook it longer?<<
Yeah, probably. I do have trouble with flouriness sometimes when I make it that way. Another way we do it sometimes is to use heavy cream and no roux, instead simmering down the cream to the desired thickness. More diabetic-friendly that way, for Mom.
While flouriness has been an issue, the main problem I'm having is greasiness. It seems to be worse with the roux method--perhaps because of the butter--but even the cream method is often too greasy. I've been getting more sensitive to greasy foods over the years, and I worry that someday I won't be able to enjoy cheese sauce at all without a stomachache. (Although eating fruit immediately after a problematic food seems to help, so that's something.)
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>>drift in tastes/optimizations over a scale of years and drifts in tastes/optimizations over the scale of days are not comparable<<
no subject
Yeah, probably. I do have trouble with flouriness sometimes when I make it that way. Another way we do it sometimes is to use heavy cream and no roux, instead simmering down the cream to the desired thickness. More diabetic-friendly that way, for Mom.
While flouriness has been an issue, the main problem I'm having is greasiness. It seems to be worse with the roux method--perhaps because of the butter--but even the cream method is often too greasy. I've been getting more sensitive to greasy foods over the years, and I worry that someday I won't be able to enjoy cheese sauce at all without a stomachache. (Although eating fruit immediately after a problematic food seems to help, so that's something.)
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>>drift in tastes/optimizations over a scale of years and drifts in tastes/optimizations over the scale of days are not comparable<<
Fair.