Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some cornstarch, and it thickened nicely.
As the recipe said, I whisked in one cup of heavy cream, poured it over the chicken/mushroom/onion garlic mixture, then put it in a 13x9 glass tempered dish, covered with foil, tightly, and put it in an oven at 150°C (300°F); and it was in there for two hours, maybe 2.5.
When I got it out, it was brown, through and through, and it looked like butter had separated; no white cream sauce to be seen. The flavors were separate, and althoguh I didn't like it, my husband ate it, and I am thinking it was burned through and through -- but I am not sure this was the way it was supposed to turn out.
The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have. The higher heat was an oversight.
Did I burn it? Is it just overcooked, and edible, or is it bad? I have absolutely no idea at this point, but I have been reading that cream sauces have a top heating level of 200, so I think I really blew it with the 300 degrees.
Best Answer
I think it would have been better to have kept the sauce separate and make it after the casserole has cooked. White sauce needs the temperature reducing as soon as it starts to crack; indeed, lift it off the heat as soon as you feel this taking place. It is possible almost to thicken it completely from the heat already in the pan.
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What happens if you overcook white sauce?
Curdling occurs when the proteins in a sauce denature and bind together, separating from the water and tightening up into curds. Dairy or egg-y sauces can curdle for several reasons: There might not be enough fat in the sauce; skim milk will curdle much more easily than other, fattier dairy products.Does cream curdle when heated?
This is an easy one, because the fat content of heavy cream is so high that you can heat it, boil it, and even reduce it to your heart's content. It won't break, or separate. But do be aware that high acid additions \u2014 like citrus, wine, or tomatoes for example \u2014 might curdle it a bit.Why did my cream split in the oven?
Generally when cooking with cream you need a cream with a higher fat content, single (light) cream, low fat creme fraiche, sour cream and half and half will all tend to split if heated to boiling point so you need to use double or heavy cream or full fat creme fraiche.How do you stop cream curdling in the oven?
Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.#150 M24 x #410 Skengdo x AM - Do It \u0026 Crash (Music Video) | @MixtapeMadness
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