- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Easy Crawfish Fettuccine Recipe (improvements welcome)
Posted on 2/14/13 at 9:38 am to kennypowers816
Posted on 2/14/13 at 9:38 am to kennypowers816
If you're SO likes it with the Velveeta, make it that way. Remember that one reason, folks use velveeta in baking is because it DOES bake well. Cheddar doesn't have the same consisitency and it can separate becoming pretty oily during baking if it bakes too long or too high. It also has a stronger flavor than Velveeta which really doesn't have a lot of flavor, at least, comparatively speaking. Whisked into a cream sauce, cheddar will perform better, but I'd suggest fontina if you're going to sub.
2
Posted on 2/14/13 at 9:41 am to Gris Gris
was there a fire in the neighborhood to get you up this early? 
Posted on 2/14/13 at 10:14 am to Gris Gris
quote:
Remember that one reason, folks use velveeta in baking is because it DOES bake well. Cheddar doesn't have the same consisitency and it can separate becoming pretty oily during baking if it bakes too long or too high. It also has a stronger flavor than Velveeta which really doesn't have a lot of flavor, at least, comparatively speaking. Whisked into a cream sauce, cheddar will perform better, but I'd suggest fontina if you're going to sub.
Thanks for the info. I definitely didnt know all of this. You're on your way to back-to-back Emerils in my book...
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News