Tefal le Saucier

vivw_2

How is everyone getting on with their le saucier. I'm finding that it takes ages to make a sauce and am unsure whether to carry on with it. Or is it destined to be an unused gadget along with my Morphy Richards slow cooker?

vivw_2

How is everyone getting on with the le saucier? I am trying to decide whether to sell mine on ebay as I am not using it. Anyone got any tips for its use so that I can give it another go before selling it?

SeptimusFry

We have just replaced our 20+ yr-old machine with a new one. Not for any good reason, the old one is still good and the teflon unscratched, just because there IS a new version (this is the exchequer talking, not the chef !).

Anyway, the chef uses it almost on a daily basis. Some of the things it can do, it does so much better than by hand. Bechamel sauce, the basis for so many other sauces, takes just about 18mins, or less if the microwave is used to preheat the milk, but it will go fine with cold milk. The most important part is the start: one should let it run for 6 mins making the roux, then 12 with the milk. If you rush the roux, the sauce takes absolutely ages to thicken. Keep back half a cup of the milk, so that you can add it selectively when you have a really fine thick sauce.

The result is smoother than the chef makes by hand, not sure why, but it is silkier. Something to do with starch granules, I am told.

Wonderful bit of kit, nearly as handy as the stick blender !

AlwaysHappy

just seen this thread has reawakend so had a read through it, still use mine ocassionally (i have arthritis in my shoulder so this takes away the strain) - I always seem to finish the sauce on the hob as it doesnt thicken in my le saucier - and I read in a previous post about the sauce bubbling - mine has never bubbled - do you think mine may be faulty OR does it just take a reeeallly long time to "do its thing?"

Flibbertygibbet

SeptimusFry wrote: »

We have just replaced our 20+ yr-old machine with a new one. Not for any good reason, the old one is still good and the teflon unscratched, just because there IS a new version (this is the exchequer talking, not the chef !).

Still looking for one so wondered what Septimus fry meant by the new version?
Has it a different name? Is it only available in France? Anybody got one?

luvaduc

Hi Does any one have the intructions for the original saucier and would you be willing to scan and send them to me please. Sandra

alltrustgone

check out the document to be found from the skydrive link given in the comments (about half a page down) on the following blog post:

http://www.cottagesmallholder.com/guest-spot-sauce-maker-by-rodney-tibbs-574/comment-page-4/

HTH