Bechamel

"Culinary School" Bechamel Sauce - How To Video

Описание:

This video will demonstrate how to make a "semi-classic" bechamel sauce. This is the version of bechamel that is most commonly taught in culinary schools today. For questions, comments and more information, you can visit this episodes show notes: http://www.stellaculinary.com/sns8

Комментарии:

Jacob Burton пишет: You have it backwards. Bechamel is the primary or "Mother Sauce." Once you add cheese, it then becomes "Mornay," a secondary derivative sauce of Bechamel.

MakY19P3rU пишет: Ithink this is a mornay sauce when you add the cheese it then can be called bechamel this a basic sauce

Shezmu пишет: Not to look a give horse in the mouth, but when you made the roux, I noticed that you using a high heat but the sauce came out okay. Did the water from the butter serve as insurance or something like that? sorry, just wondering.

Thanks for the video and I *love* the podcast!

Joseph Hanna пишет: wow just as I learned it in school.\r
will he did say that

Khulood AL - Rawi пишет: Thank `s a lot for your technique, it really helps a lot.

thargor2k пишет: I learned (from my mother, not at a cooking school) to make the bechamèl by putting the cold milk into the cooked roux. Would making it like you did in your video make the sauce different, or do just do it to make it easier to get the consistency you want? Or is there some other reason (make service easier etc.)

Andie Thompson пишет: if most of us guys know how to make it make our own freakin video! Everyone make food different that's what makes food so great. So everyone stop being an ass about the heat, or to much salt, just enjoy watching food be made. when everyone tries to make it them selves it will always come out different then anyone's else's.

Tyler Martin пишет: Chef, great demonstration, almost exactly how i learned it in school, i just add cold milk to the roux and then add the studded onion, don't listen to haters like loudmeter1, people over the internet think they know everything, keep up the great work and awesome channel!

etienne williams пишет: Great video!

loudmeter1 пишет: As shezmu said your heat was way too high. You burnt the roux onto the bottom of the sauté pan. Also when you said this is a white sauce you toasted the roux a little too much as it came out hazelnut coloured. As well as when you were seasoning you very carelessly poured about 5 pinches of salt too much. And I believe you could put a little less nutmeg seeing as it is a very strong seasoning. And also the flour should have been sifted to prevent lumps it in the roux

Aleksandar K пишет: Thank you for your advice.....


GigaBoost пишет: How do you make clarified butter at home? Can you do it in the microwave?

Jacob Burton пишет: Care to elaborate?

loudmeter1 пишет: Sloppy

Jacob Burton пишет: You have it backwards. Bechamel is the primary or "Mother Sauce." Once you add cheese, it then becomes "Mornay," a secondary derivative sauce of Bechamel.

MakY19P3rU пишет: Ithink this is a mornay sauce when you add the cheese it then can be called bechamel this a basic sauce

Shezmu пишет: Not to look a give horse in the mouth, but when you made the roux, I noticed that you using a high heat but the sauce came out okay. Did the water from the butter serve as insurance or something like that? sorry, just wondering.

Thanks for the video and I *love* the podcast!

Joseph Hanna пишет: wow just as I learned it in school.\r
will he did say that

Khulood AL - Rawi пишет: Thank `s a lot for your technique, it really helps a lot.

thargor2k пишет: I learned (from my mother, not at a cooking school) to make the bechamèl by putting the cold milk into the cooked roux. Would making it like you did in your video make the sauce different, or do just do it to make it easier to get the consistency you want? Or is there some other reason (make service easier etc.)

Andie Thompson пишет: if most of us guys know how to make it make our own freakin video! Everyone make food different that's what makes food so great. So everyone stop being an ass about the heat, or to much salt, just enjoy watching food be made. when everyone tries to make it them selves it will always come out different then anyone's else's.

Tyler Martin пишет: Chef, great demonstration, almost exactly how i learned it in school, i just add cold milk to the roux and then add the studded onion, don't listen to haters like loudmeter1, people over the internet think they know everything, keep up the great work and awesome channel!

etienne williams пишет: Great video!

loudmeter1 пишет: As shezmu said your heat was way too high. You burnt the roux onto the bottom of the sauté pan. Also when you said this is a white sauce you toasted the roux a little too much as it came out hazelnut coloured. As well as when you were seasoning you very carelessly poured about 5 pinches of salt too much. And I believe you could put a little less nutmeg seeing as it is a very strong seasoning. And also the flour should have been sifted to prevent lumps it in the roux

Aleksandar K пишет: Thank you for your advice.....


GigaBoost пишет: How do you make clarified butter at home? Can you do it in the microwave?

Jacob Burton пишет: Care to elaborate?

loudmeter1 пишет: Sloppy
You'll Need:

* 4 tablespoons Butter
* 6 tablespoons Flour
* 1 teaspoon Salt
* 1/4 teaspoon pepper
* Dash of Nutmeg
* 2 cups Milk
* (Optional) 2 egg yolks

Procedures : Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. With Eggs: When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly