I've been asked by some of my family, why put the clove into the onion if it's all coming out after anyways. I then ask them to put it in and then take it out. Then I throw a bunch of clove in the milk and ask them the same thing. That's when they understand. It's not some fancy super big secret, it's just easier to take in and out.
If you cook a big batch of béchamel sauce, you need the milk to be hot.
But to me the most important thing is that you can and you should pour your roux into your hot milk and not the opposite. With that method you'll have an instant béchamel with no lumps, even if you make 15 L of sauce.
Ill never understand how people mess it up? Ive always done hot roux cold milk, and i also just pour what i think i need in its entirety. I use a whisk instead of a spatula, maybe ill use a spatula to make sure its all off the bottom and sides, but otherwise its whisk the whole way. No lumps, perfect sauce.
Bechamel is almost impossible to eff up. You can start by burning the butter nutty brown, add too little flour before you add the milk, make the milk boil too much, even above the edge of the pot, and still be able to save the sauce with more flour, butter or milk to make it even. You can even let it burn and stick to the pot and still save it somewhat. It's basically a paste of glue that you thicken or thin to your liking, which you can add any kind of flavor to.
The part that I always mess up is the roux. I’ve lost count of how many times I’ve burned my roux and had to start over. I find it hard to get that perfect amount of toasty brownness without going too far, so I almost always wind up undercooking it to play it safe. I think it’s the milk solids in the butter that are burning but I’m not sure
Must be a USA thing again yet he kinda sounds British 😮….. I've never heard to use warm milk … Been using cold milk all my life , not just room temperature but milk from the fridge ….
Sooo strange warm milk …. It's a bugg in the universe for this guy ….
Bechamel isn't a mother sauce. Roux+Milk is a mother sauce. Veloute isn't a mother sauce. Roux+Light stock is a mother sauce. Espagnole is not a mother sauce. Roux+Dark stock is a mother sauce. Sauce tomat is not a mother sauce. Pureed fruit/veg is a mother sauce. Hollandaise is not a mother sauce. Egg-stabilized and/or thickened emulsion is a mother sauce.
30 Comments
Bs.. dont need hot milk.
I've been asked by some of my family, why put the clove into the onion if it's all coming out after anyways. I then ask them to put it in and then take it out. Then I throw a bunch of clove in the milk and ask them the same thing. That's when they understand. It's not some fancy super big secret, it's just easier to take in and out.
Ladies role.
Looks good, never had it.
Not had a lumpy sauce since I got a balloon whisk!
Who the hell has white sauce with Xmas pud?
What your calling bechamel, in america, that's just gravy without pepper
Make it every Xmas.
thx chef
Bird's custard mix 🙂
I always fuck it up with hot milk. Cold works every time for me 😂
lasgna? No no, you misunderstand.
Get me a cup, sir.
So like a sauce but the consistency of box mashed tato… interesting
I’ve made béchamel hundreds of times with cold milk, never had a problem.
Now add lots of Parm
my béchamel somehow always ends up with lumps, can anyone please tell me how to avoid that?
If you cook a big batch of béchamel sauce, you need the milk to be hot.
But to me the most important thing is that you can and you should pour your roux into your hot milk and not the opposite. With that method you'll have an instant béchamel with no lumps, even if you make 15 L of sauce.
Ill never understand how people mess it up? Ive always done hot roux cold milk, and i also just pour what i think i need in its entirety. I use a whisk instead of a spatula, maybe ill use a spatula to make sure its all off the bottom and sides, but otherwise its whisk the whole way. No lumps, perfect sauce.
Warm roux, cold liquid. No lumps.
Adding hot liquid to a hot roux is bad advice. Hot roux = cold liquid / Hot liquid = cold roux.
Big hot milk talking
Bechamel is almost impossible to eff up. You can start by burning the butter nutty brown, add too little flour before you add the milk, make the milk boil too much, even above the edge of the pot, and still be able to save the sauce with more flour, butter or milk to make it even. You can even let it burn and stick to the pot and still save it somewhat. It's basically a paste of glue that you thicken or thin to your liking, which you can add any kind of flavor to.
Wtf is this video. Imagine bringing up the mother sauces when clearly having never read much of what the person who created those sauces wrote😂😂😂
The part that I always mess up is the roux. I’ve lost count of how many times I’ve burned my roux and had to start over. I find it hard to get that perfect amount of toasty brownness without going too far, so I almost always wind up undercooking it to play it safe. I think it’s the milk solids in the butter that are burning but I’m not sure
Milk and onions is unbelievably disgusting
Hi can you write the quantitie of the ingredients.I really love your tips and receitas.❤
Must be a USA thing again yet he kinda sounds British 😮…..
I've never heard to use warm milk …
Been using cold milk all my life , not just room temperature but milk from the fridge ….
Sooo strange warm milk …. It's a bugg in the universe for this guy ….
Bechamel + dijon on cheese toast
Bechamel isn't a mother sauce. Roux+Milk is a mother sauce.
Veloute isn't a mother sauce.
Roux+Light stock is a mother sauce.
Espagnole is not a mother sauce.
Roux+Dark stock is a mother sauce.
Sauce tomat is not a mother sauce.
Pureed fruit/veg is a mother sauce.
Hollandaise is not a mother sauce.
Egg-stabilized and/or thickened emulsion is a mother sauce.
Italian here.
You don’t use that in Lasagna