I know somebody posted about this a few days ago, but I found this so enjoyable to watch that I’m putting in another plug for it. There’s a ton of talk about Mad Men, and before Hamm comes on, she interviews John Slattery about Hamm and that’s great too.
The dynamic between Amy and Hamm makes for a very entertaining conversation, they say they’ve known each other for over 20 years and it feels like two friends talking.
I have a problem with my roux breaking/separating before I put in the cheese. Three times out of four it breaks, but it does work sometimes. And I feel like I do the same thing every time.
I am not looking for ways to make the sauce work anyway once it breaks, I have those. Not looking for recipes that don’t use a roux, I have those as well.
I’m looking for what goes wrong to make the roux break. Is it too hot, am I not stirring enough? Is it not hot enough?
I can’t seem to find a common denominator between the times it doesn’t work that differentiate it from the times it does work. And I’m really craving mac & cheese. I’m taking a trip to Trader Joe’s tomorrow and I love to use some fancy cheeses from there to make Mac & cheese. But I also don’t want another crappy sauce.
Thanks!