Ask Behr anything food related thread

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#9,359
#9,359
Behr said:
Joe, Malin or anyone. I ask out of curiosity why crock pot Mac and cheese? I'm guessing because it's less of a hassle?
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For me..

My mom always made it this way because she made it at thanksgiving or christmas and too many other things were going on in the oven.

I've just used the recipe since it's what I know and love. I find too many oven recipes dry and this one is not that. I try other recipes but I keep coming back to this one.
 
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#9,361
#9,361
Behr said:
Joe, Malin or anyone. I ask out of curiosity why crock pot Mac and cheese? I'm guessing because it's less of a hassle?
Click to expand...

I've never done it, I'm just putting all my trust in Windy!
 
#9,362
#9,362
I've never even thought about using a crock pot for Mac and cheese, probably because I've always tried to come up with ways Not to make it. Windy's explanation makes total since.

I guess I'm just curious about cooking the macaroni before putting it in the crock pot, then cooking it again for two more hours. It seems it would turn it to mush, which is why Im guessing the instructions say to mix the other ingredients separately, which wouldn't require as much stirring of the pasta in the crock pot.

I don't understand the egg and soup either, but that's more of a personal preference than anything.

None of this matters if it works, and evidently it does. It's just got me curious enough that Im gonna try the recipe I perfected, by making it a billion times for the Ex. In my crock pot without cooking the pasta first.
 
#9,363
#9,363
Behr said:
I've never even thought about using a crock pot for Mac and cheese, probably because I've always tried to come up with ways Not to make it. Windy's explanation makes total since.

I guess I'm just curious about cooking the macaroni before putting it in the crock pot, then cooking it again for two more hours. It seems it would turn it to mush, which is why Im guessing the instructions say to mix the other ingredients separately, which wouldn't require as much stirring of the pasta in the crock pot.

I don't understand the egg and soup either, but that's more of a personal preference than anything.

None of this matters if it works, and evidently it does. It's just got me curious enough that Im gonna try the recipe I perfected, by making it a billion times for the Ex. In my crock pot without cooking the pasta first.
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It doesn't turn to mush!

I think the soup helps keep it creamy, even as leftovers, which is why I add two.

The eggs...my mom was talking to these ladies about how they made their mac and cheese...they ranted about how it's all about adding the eggs. Ever since then, we've added them.
 

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#9,364
#9,364
volwindy said:
It doesn't turn to mush!

I think the soup helps keep it creamy, even as leftovers, which is why I add two.

The eggs...my mom was talking to these ladies about how they made their mac and cheese...they ranted about how it's all about adding the eggs. Ever since then, we've added them.
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I said it "seems" like it would turn to mush. I've never done this, doesn't it make sense that cooking cooked pasta for two hours would turn it to mush?

I'm not questioning you, your mom or the other ladies, again, I said its personal preference. I question PD. The eggs main purpose would to be to add substance, like making it more of a custard consistency, but adding the soup would counter that by making it creamy, like you said. So, why add the eggs? Hey, I also said if it works it doesn't matter. If it ain't broke, don't fix it.

I'm just trying to learn here. The Mac and cheese "hate" has over run its course. I won't use macaroni, but I'm open to any other variations of the homemade dish.
 
#9,365
#9,365
Behr said:
I

I'm just trying to learn here. The Mac and cheese "hate" has over run its course. I won't use macaroni, but I'm open to any other variations of the homemade dish.
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Mother cooked the pasta, at a guess al dente or less, made a homemade cheese sauce (bechemal plus cheddar cheese), poured that over the pasta, and topped with homemade, buttered bread crumbs. Baked until crumbs were golden. Her sauce was as smooth as silk and very rich. I have never had breadcrumbs like she could make, very, very fine, they looked beautiful when buttered and used as a topping. The resulting dish was not soupy, would not call it firm, but it held its shape when cut...oozy maybe describes it better. As far as I know, no recipe. You know, mix it 'til it looks right, knead it 'til it feels right, cook it 'til its done. Yeah, I wish I knew all the correct "mixes, kneads, and dones":eek:hmy:.
 
#9,366
#9,366
Air fryer...neat little machine. Fries, cheese sticks, pot stickers, etc, nothing major.

However, the GREATEST pizza rewarmer, EVER!:) Brings it back to out of the box texture and taste.
 
#9,367
#9,367
I remember someone mentioning the air fryer before, maybe you Mal. I've never used one. Be worth its weight in gold if it did nothing good except to warm pizza.
 
#9,369
#9,369
Smallvol#1 said:
Mother cooked the pasta, at a guess al dente or less, made a homemade cheese sauce (bechemal plus cheddar cheese), poured that over the pasta, and topped with homemade, buttered bread crumbs. Baked until crumbs were golden. Her sauce was as smooth as silk and very rich. I have never had breadcrumbs like she could make, very, very fine, they looked beautiful when buttered and used as a topping. The resulting dish was not soupy, would not call it firm, but it held its shape when cut...oozy maybe describes it better. As far as I know, no recipe. You know, mix it 'til it looks right, knead it 'til it feels right, cook it 'til its done. Yeah, I wish I knew all the correct "mixes, kneads, and dones":eek:hmy:.
Click to expand...

The one I make is like the beginning of your moms. I make a bechamel and add the cheeses which makes it a Mornay. Once I added breadcrumbs and baked it, but she liked it better the other way so I never did it again.
 
#9,370
#9,370
malinoisvol said:
That's what I'm talkin' bout! :)
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Right? My little convection toaster oven work really good, but the crust gets too crispy, unless I pull it out before the toppings get hot.

Your idea actually sounds brilliant. Imma have to check this thang out.
 
#9,371
#9,371
volwindy said:
It doesn't turn to mush!

I think the soup helps keep it creamy, even as leftovers, which is why I add two.

The eggs...my mom was talking to these ladies about how they made their mac and cheese...they ranted about how it's all about adding the eggs. Ever since then, we've added them.
Click to expand...

I was curious about the eggs as well, but it tastes great. Not mushy here either, it turned out good.
 
#9,373
#9,373
Behr said:
The one I make is like the beginning of your moms. I make a bechamel and add the cheeses which makes it a Mornay. Once I added breadcrumbs and baked it, but she liked it better the other way so I never did it again.
Click to expand...

gotta break out my book for those words
 
#9,374
#9,374
vol_in_ar said:
gotta break out my book for those words
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Bechamel is one of the 5 Mother sauces. I would say I'm educated on sauces more than anything in the culinary world because I had such a hard time with them and studied them more.

Instead of Virgin Mary, remember Virgin BETH.

Veloutte - Roux made with white stock (veal, chicken, veggie or fish)

Bechamel - roux made with dairy, traditionally milk or cream.

Espagnole - roux made with brown stock (beef)

Tomatoe - roux made with tomatoes. (Italians skip the roux and just reduce the tomatoes)

Hollandaise - Egg yolk and clarified butter or ghee.

These are the bases (mother) for most all other sauces. Bechamel with cheese added is Mornay. Hollandaise with tarragon added is Bearnaise etc.

That's a nice book Ill. It was used as a reference tool when I was in school, The 7th edition, and if I remember correctly, it was somewhere in the neighborhood of $100 new.
 
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