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The perfect saucier for whisked sauces (e.g. bechamel)

Posted by kltaylor (My Page) on
Fri, Feb 18, 05 at 5:58

I know the interior has to be stainless and the sides should curve at the bottom. Any specific suggestions?


Follow-Up Postings:

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RE: The perfect saucier for whisked sauces (e.g. bechamel)

This? Wondering if 2 1/2 quarts is too big for sauce. I generally cooking for 2-4.


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RE: The perfect saucier for whisked sauces (e.g. bechamel)

kltaylor, Calphalon is currently running a sale at all the usual suspects' on their 21/2 qt stainless triply(like All-clad) for about $20. It's a great pan for the money...Jackie


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RE: The perfect saucier for whisked sauces (e.g. bechamel)

You really need to size the saucier to the amount of sauce you're going to make.

I've found that if you use too big a pan with too little sauce you can end up with real consistency problems.


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RE: The perfect saucier for whisked sauces (e.g. bechamel)

I use ALl Clad and love them, and yes size matters.


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