I made scalloped potatoes, the same way I always make them. But for some reason the cheese sauce sort of separated while it was in the oven. It still tasted ok but it was a weird texture and I didnt like it. Does anyone know why that happened, so I can prevent it happening again?
korbo,
Aug 22, 9:45pm
what type of milk did you use. I made a rice pudding (see on here(, and the milk went all curdly. not sure why
malcovy,
Aug 22, 9:49pm
It's best to use full fat milk or homogenised. I made a baked rice pudding using skim milk and it seperated. I was told skim milk was the reason and the next time I made the pudding I used blue top and no seperation.
datoofairy,
Aug 22, 9:51pm
Just the usual blue top milk I always use. With the same cheese as always, half edam, half tasty. I always make the cheese sauce first, and then stir in chopped bacon, onion and garlic that has been lightly sautéed. I really dont think I did anything any differently to the numerous other times I've made this. But something went wrong. Maybe it was because I was looking forward to eating it so much! Such a disappointment.
jaky,
Aug 22, 11:38pm
Was the sauce too hot when you added the cheese? Best to make your white sauce, take it off the heat for a few minutes then add your cheese. This was the reason mine split - only the once ;)
pinnochio1,
Aug 22, 11:44pm
You won't solve that problem in receipes,you need to see a doctor. Possible early sign of Elsheimers. lol
wendalls,
Aug 23, 5:15am
Recipes Alzheimer's Pinocchio Shouldn't you be out chopping wood?
kara101,
Dec 11, 5:08pm
could have been the amount of water in the bacon? Different brand of bacon used?
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