This has to be satire guys, he purposely did things wrong. You’re not supposed to let the butter go brown or burn, if you do that it can be hard to tell when the roux is finishing. The roux also already has a light nutty flavor whether you brown it or not. When you add the flour and cook it, you wait until it is a light brown color then add the milk. If the butter is already brown it’s hard to tell when the roux is done…well I guess you could just taste the roux to figure that out. The roux should lose the taste of flour when it’s done. But anyway, the milk should be cold if the roux is hot. If the roux is cold, then the milk should be hot. The rule is for one to be hot, and the other cold. This helps it mix smoothly. Make sure you pour the milk in all at once, not too fast so that you can mix it in, but not too slow. Finally, put it on a med high heat to sort of boil it, and continue reducing it for 15 or so minutes. And then you have a bechamel sauce. Season with salt pepper and nutmeg I believe? I never have nutmeg anyway.
I have messed up bechamel sauce many times and then done a lot of research after my ignorant frustrations. It is simple to make, but very easy to mess up. After many trials I can say I now make a good bechamel sauce.
Hot milk is basically for speed to shave of time in a professional kitchen. Cold milk is if you have the time to make it leisurely. There is visually no difference. At least according to Chef Jean-Pierre Brehier. ONYO!
26 Comments
Disgusting 🤮
I’m a former trained brigade line cook and my go-to video recipes all begin with “Fallow” now
Cheers, mates
And thanks
Never put hot liquid with hot roux just ask any Michelin Star chef. Maybe you let the roux go cold but it didn’t look like it.
Ratio of flour : butter : milk?
Gorgeous eyes!
This is not a good looking Bech lol
It’s stressing me out, it looks like you are doing this video in the middle of service andIi expect the boss to lose his shit on you at any moment.
This has to be satire guys, he purposely did things wrong. You’re not supposed to let the butter go brown or burn, if you do that it can be hard to tell when the roux is finishing. The roux also already has a light nutty flavor whether you brown it or not. When you add the flour and cook it, you wait until it is a light brown color then add the milk. If the butter is already brown it’s hard to tell when the roux is done…well I guess you could just taste the roux to figure that out. The roux should lose the taste of flour when it’s done. But anyway, the milk should be cold if the roux is hot. If the roux is cold, then the milk should be hot. The rule is for one to be hot, and the other cold. This helps it mix smoothly. Make sure you pour the milk in all at once, not too fast so that you can mix it in, but not too slow. Finally, put it on a med high heat to sort of boil it, and continue reducing it for 15 or so minutes. And then you have a bechamel sauce. Season with salt pepper and nutmeg I believe? I never have nutmeg anyway.
I have messed up bechamel sauce many times and then done a lot of research after my ignorant frustrations. It is simple to make, but very easy to mess up. After many trials I can say I now make a good bechamel sauce.
Thanks Paul Walker
You know this guy gets no ladies. 😂
bechamel? sure? maybe glue
Ms Thomas food tech teacher
Yes! Thanks for this, I was wondering how to go about making this with brown butter since it elevates every recipe!
I use potatoes instead of flour
That did not look right
Hot milk is basically for speed to shave of time in a professional kitchen. Cold milk is if you have the time to make it leisurely. There is visually no difference. At least according to Chef Jean-Pierre Brehier. ONYO!
Did you get your hair transplanted in Turkey?
Ummmmmm
Bro that looks bad wtf you talking abput ho look at italian exquisita channel on REAL Bechamel like a master Chef this is NOT LIKE A CHEF
Yeah it looks like dogs porridge. Just garbage
Cooking and baking is chemistry not “time”
The eyes are breath taken
Forgot to pay attention his eyes😍💕
No thanks
Just did it while watchin on repeat!!
Lumpy roux. Too much flour. You are supposed to add cold milk. This is basically a video for how to get fired from a pro kitchen.