Cheese sauce/soup

I did make it last night and it came out GREAT! We loved it so very very much. The only complaint that I had was that it was not as hot as I'd have liked.

It's funny you mentioned the sour cream b/c I had 4 tubs that I need to use so that's the ingredient I searched when I found my jumping off point for this soup because it used a bunch of it.

I think next time I make it, I'll make a traditional bachamel cheese sauce in a separate pan and then add THAT to the potato/broth/water mix. I think that'll help with the temperature and the cheese melting and I won't have to worry about it. Plus, maybe it won't take as long to make since I can do the two parts at the same time. Is this a good idea or overkill?

AChieffe in Home Cooking

Cheese sauce/soup

well...the potato and bacon are already cooked...I'm just adding them back in for texture. Will it be okay? I don't plan to let it boil.... : /

AChieffe in Home Cooking

chocolate buttercream frosting recipe?

Wow...that looks incredible. Think it would work without the coffee?

AChieffe in Home Cooking

Cheese sauce/soup

Scott!!! I'm so happy to see your post...I actually almost posted to an old thread that I found where you "taught" at length about cheese sauce and the science of dairy cooking in general, but when I saw that it was from 2007, I thought I might should start fresh!

Here's what I was thinking for the soup:

soften diced onion and some minced garlic in bacon grease (hold on...had to go wipe my mouth) being careful not to add the garlic so early that it burns...

add flour and xtra butter (if needed) for roux over the onions cook that for a bit...not sure how long...

add in 2c chk broth, 2c water (might not be a good choice for soup with cheese as your post mentions water content might be a culprit) and let simmer about 20 minutes

add 1/2 of the baked potato flesh and all skins and some roasted baby carrots and puree until smooth

Off heat:

whisk in 1/2c 2% milk (all I have tonight), 1/2 c cream, 1/2c sour cream

whisk in 1c of shredded sharp cheddar (again, all I have tonight)

and when that is incorporated, add other 1/2 of the baked potato flesh diced and some chopped up bacon

serve up and garnish with sour cream, more cheese, green onions and maybe a little bit more bacon.

*disclaimer: I am a total novice and sort-of derived this recipe on my own. Please feel free to teach/tweak as your experience deems necessary! I'm so excited!

AChieffe in Home Cooking

Cheese sauce/soup

Hi everyone! I'm so looking forward to your help.

I made a baked mac-n-cheese last week that was wonderful, but I think I melted the cheese in at a temp that was too high and it was a bit grainy.

Tonight, I'm planning a loaded baked potato soup that will need some sharp cheddar melted in and I'm wondering if there are any tips that you can offer for melting the cheese in so that it stays smooth. Do soups work the same as sauces?

Thanks for your help!

AChieffe in Home Cooking

What do you have in your collection?

I hear ya. I'm not there yet, but I know it happens to everyone. I'm still new to the "cooking everyday for the family" game, so anything is fresh for me! LoL

AChieffe in Cookware

What do you have in your collection?

My only concern with aluminum is that I thought you weren't supposed to cook acidic foods in it b/c it will react. My family is Italian and anything I own must be able to hold up to our family tomato sauce or it's not allowed in the door (with the exception of a CI skillet for steaks). Is this a myth?

AChieffe in Cookware

What do you have in your collection?

I have to agree with both of you - Normandie, you are a ray of sunshine to every thread I've read. And this site is like fuel for my fire...I love it here!

AChieffe in Cookware

What do you have in your collection?

Normandie, thanks for the birthday wishes! The color is gorgeous. It is the perfect mix of blue and green - a wonderful turquoise color. Seriously, it has not left my counter top since I brought it home because the color is so great. I have a very beach-cottage inspired kitchen so it looks like this pot was made for my blue walls, super pale green island, antique white cabinets, and sandy colored counter tops. I feel like I am literally in the Caribbean. And some might say that I am WAY to attached to my kitchen (it's the only decorated room in my house and we've been here a year!) and to my cookware, but I can't help it. Beautiful things and good food make me feel happy so my beach kitchen and this Caribbean blue pot are dreams come true, for sure! Plus, if my family wants anything that doesn't come out of a microwave, I've got to really "feel" it in my kitchen and now, I do! hehe

AChieffe in Cookware

What do you have in your collection?

I am happy to report, that my birthday has arrived and my wonderful mother-in-law purchased for me a 6qt. LC enamel ss stockpot. It's carribean blue and let me just say, this pot is currently sitting on my table just to make me smile at the color. LC cookware is made out of rainbows - there's just no other explanation for their color perfection.

That being said, I didn't even know there was such a thing as enameled ss, much less did I have a stockpot on my list of pots to look for. Still, I'm so thankful to have it and look forward to cooking amazing soups and stews in it. (I welcome any suggestions for use)

I wanted to say "thank you" to those who have posted. I know that my collection will take on my personality with time and that it will not mirror any of yours, however, I really enjoy a starting point. So when I am scowling at my Teflon pans while making eggs, I can now say, "Time to go buy a CI skillet". And off to TJMaxx I will go. :D

You have all been wonderful and I love how many ideas I'm getting so please keep your lists coming. Each has shown me something new to consider.

Happy Friday and happy cooking! :-)

AChieffe in Cookware

What do you have in your collection?

Okay, I'm officially in love with cooking for my family and it's time that I update the all-Teflon collection of pots and pans that my hubby and I got for our wedding. I know that stainless steel is great for fond, Teflon is a must for eggs, cast iron creates the best sear on a steak, and enamel cast iron is pretty all-purpose. I'm wondering...what pots/pans do you have in these materials and what do you use them for?

AChieffe in Cookware

Acid in naked cast iron?

BUAHAHAHAHA!!!!! Recalled "because of burn and laceration hazards"! That is a riot! Never thought I'd hear that in the kitchen...well...burn hazards, sure....laceration hazards...yeah - be careful with a knife...but burn AND laceration hazards from a pot that you're innocently using to take care of your family?! now THAT is quality. :)

AChieffe in Cookware

Shopping for a dutch oven...

Yeah, TJM is the place to shop. I heart them.

AChieffe in Cookware

Acid in naked cast iron?

Okay...I'm confused. I just watched Paula Dean's son pour red wine into CI skillet after making steaks. Thought acid in CI was a no-no? Can you help me figure out what this crazy guy is doing?

AChieffe in Cookware

Shopping for a dutch oven...

Lavender...that would be cool. I hope I can get out to check this Friday - it'll be my birthday! :-)

AChieffe in Cookware

Shopping for a dutch oven...

LC puts out what they call "factory seconds" that aren't used - they are still brand new - but might have had a variation in the enamel or a swirl in the color or some other kind of "disfiguration" that doesn't effect the use of the piece, but is just inconsistent with the normal product. There are a lot of people who one "seconds" but don't know why it was ever considered a "second". I think it's just LC's way of quality control - if it's not "LC perfect" then they knock it down a bit in price. Still, an awesome piece.

AChieffe in Cookware

Shopping for a dutch oven...

Awesome question about the warranty! I knew the TJ Maxx sold seconds but I didn't even think about the warranty. Thanks for asking here - I'd love to know that too!

AChieffe in Cookware

Shopping for a dutch oven...

Wow...such good info! I secretly want to be Ina Garten when I grow up so I'm planning to use this for roasts and braises and sauces (you can make sauce without wine? LOL) and all kinds of things both acidic and non-acidic. That's why I was looking for enamel. Bread would be fun too since I don't really want to buy a bread machine, but can you make bread in ECI? I know you can in naked CI. Sounds like I'll have to try TJ Maxx (since you've twisted my arm! hehe) and look for Lodge and Tramontino as well.

How does everyone feel about size? 5 qt? 7qt? What's a good size for a decent sized whole chicken? I'd love to make some kind of yummy chicken soup.....

AChieffe in Cookware