   Possible Duplicate:   How not to mess up Béchamel sauce       Just starting to learn how to create cream sauces for dishes; as it's foreign to me. Most the sauces i know start with a slurry and soy sauce.  I tried creating sauces from this recipe.      Béchamel Sauce:         2 tablespoons butter    2 tablespoons all-purpose flour    1 cup heated milk   salt    white pepper    freshly ground nutmeg (optional)      It seems to get lumpy. What is the trick? I think i may have added the flour too quickly or the milk had to be much hotter 
I would recommend using Whiskey Stones. They are used in whiskey instead of ice cubes. So they should be heavy, won't rust, and are supposed to be immersed in liquid that you'll consume. I think that probably meets all your criteria.   Whiskey Stones   Another alternative is to use a rack. This comes with the Sous Vide Supreme and I find it quite useful for keeping meat submerged. It does however only accommodate certain sizes of meat. It works quite well. You can buy it separately online for $12.     