culinary experiment: Welsh rarebit

[cellio]

Tonight we attended a pot-luck dinner with the theme "I like cooking with wine; sometimes I even put it in the food" (which has to be one of the best themes we've had in a while). The host clarified that any alcohol would do; she was not restricting it to wine. So we decided to make Welsh rarebit. (Or rabbit, as Dani and half the web calls it.) I had never heard of this dish until Dani mentioned it some years ago, and neither of us has made it before -- but the pot-lucks are in part about experimenting with new things, so off we went. I compared about a dozen recipes found via Google and chose one that seemed to be typical of the lot. There was one outlier, a baked dish, but otherwise the consensus is that Welsh rarebit is a cheese sauce, made with spices and either beer or milk, poured over bread (perhaps toasted, perhaps not).

All of those recipes called for a double boiler. I was speculating about combinations of pans we have that might be pressed into service; a double boiler is just a pot full of boiling water holding a smaller pot with your food, after all. I speculated that this style of indirect heat was to keep the cheese from burning. Dani pointed out that the problem with cooking directly over low heat (you'd need low heat to prevent burning) is that the heat is concentrated in the center of the pan -- but we have a pan that's very good at distributing heat, so maybe I could cook directly in that. That seemed like a good idea.

That was the only deviation I made from the recipe. Other than that I followed it meticulously -- more meticulously than I normally would for regular cooking (as opposed to baking), actually. I even measured the spices.

In high-level form, the recipe is: melt butter, mix in flour, stir until it thickens; add spices (dry mustard, cayenne, paprika) and Worchestershire sauce and stir until blended; add beer and stir constantly until thickened; add cheese and stir occasionally until melted; lightly beat eggs and mix in (first adding some of the cheese to the eggs, I assume to prevent quick-scrambling the eggs).

After the cheese had been cooking for a while it was fairly smooth but not exactly liquid; when I scoped out a spoonful, for instance, it formed a lump rather than pourable sauce. After several minutes of it not changing state further, I proceeded with the egg step. It was hard to get a smooth mixture with the eggs and the small bit of sauce; when I then poured all that back into the pan it was even harder to blend. I wasn't sure whether to leave the pan on the heat while trying to blend it, but I did. Eventually I ended up with something that was mostly blended, except there was some clearish liquid separating out. (Butter? Some chemical subset of the cheese? Not egg.)

It tasted pretty good over toasted French bread, but the consistency was a little too far toward the lumpy side. I'm left wondering whether the double boiler plays a role beyond heat distribution or if I did something else wrong. Maybe some day I'll try it with the double boiler and see what happens.

Comments

[patsmor.livejournal.com]

We should get hrj in on the conversation -- I'll ask and see what she says...