BechamelCuisineDiningFranceFrenchfrench cuisineFrench diningsauceTutorialVideoVlogYouTube 10 Comments @8BitDuelist 1 year ago cold liquid to a hot roux and cold roux to hot liquid to avoid clumping @ristube3319 11 months ago APPROVA-D 🇮🇹Beat you to it @lionfeld 😂 @1ant_eater 11 months ago this is just 2 videos taped together with subtitles stop stealing other people's content @fantasticfamily5004 10 months ago Excellent I just made it. I mixed it in with my gnocchi. 🥰 @christinanguyen5033 9 months ago What about crab lump crab cake bechmel sauces @helmiHajSlimen 9 months ago salt and nutmeg @RM-cltc1213 8 months ago Don't forget to cook the roux out till "blonde" to make sure the flour taste and texture is cooked out. @jakebain7249 6 months ago Add the milk bit by bit or it’ll become to thick @schrodingerscat1863 5 months ago This is incorrect technique, you must cook the roux until it is a blond colour, if you don't the flour isn't cooked and the resulting sauce will not have smooth texture and will taste of raw flour. @hannashbelledelosreyes4767 3 months ago Bruh the roux shouldn't look like a soup. It's supposed to be a wet Sand consistencyWrite A CommentYou must be logged in to post a comment.
@1ant_eater 11 months ago this is just 2 videos taped together with subtitles stop stealing other people's content
@RM-cltc1213 8 months ago Don't forget to cook the roux out till "blonde" to make sure the flour taste and texture is cooked out.
@schrodingerscat1863 5 months ago This is incorrect technique, you must cook the roux until it is a blond colour, if you don't the flour isn't cooked and the resulting sauce will not have smooth texture and will taste of raw flour.
@hannashbelledelosreyes4767 3 months ago Bruh the roux shouldn't look like a soup. It's supposed to be a wet Sand consistency
10 Comments
cold liquid to a hot roux and cold roux to hot liquid to avoid clumping
APPROVA-D 🇮🇹
Beat you to it @lionfeld 😂
this is just 2 videos taped together with subtitles stop stealing other people's content
Excellent I just made it. I mixed it in with my gnocchi. 🥰
What about crab lump crab cake bechmel sauces
salt and nutmeg
Don't forget to cook the roux out till "blonde" to make sure the flour taste and texture is cooked out.
Add the milk bit by bit or it’ll become to thick
This is incorrect technique, you must cook the roux until it is a blond colour, if you don't the flour isn't cooked and the resulting sauce will not have smooth texture and will taste of raw flour.
Bruh the roux shouldn't look like a soup. It's supposed to be a wet Sand consistency