considering this fellow has a job in a kitchen and/or still does, I'm sure he has it down path and was demonstrating how he makes his Bechamel sauce, no need for criticism and if you're moved emotionally in any form because of his actions, I pity you.
@AKQJ40 i agree like whenever i make a white sauce i put white pepper its just better that way.. and a pinch of nutmeg is enough because its VERY strong! lol
I have been making bechamel sauce for 25 years and here is the reality. The onion with cloves commits the sauce to a specific taste and it ceases to have that neutral "creamy" taste. A whisk is usable as long as it is made out of wood. A copper pot makes all the difference and milk should be added warmed and slowly. Cooking time is 10 times longer than most recipes found here. The only way to eliminate the "pasty" taste of the flour is to cook it out. Keep it simple. No short cuts for this sauce
nice,but i pretty much preffer using cornstarch instead of flour,you get to use way less amount of it,and it won't give that undesired flavor to the sauce,remember you have to bring out the flavor of the nutmeg as well and flour will pretty much kill it and give the sauce an ugly dark color.
I like to make sure I stir the bechamel really hard, really scrape the sides of the pot with the whisk, just grind and grind, seems to make the bechamel really smooth. But I cant figure out why it goes a kind of gray color. And the milk I use seems to have a kind of metallic taste. But who cares, I aint eating it. Oh, and make sure you use an aluminum pot, it seems to help with avoiding that metallic taste.
@SuperOlds88 Its either two things thats happening. Either your using a aluminium pot witch reacts with the milk and turns it grey. NEVER use a wisk. always use a wooden spoon or a high heat spatula. Or you can use a whisk that is coated in plastic or some kind of scillicon. Your whisking metal fragment from the pot into your bechamel.. :) Hope I helped. -ChefShelby xx
I have watched 10 people make a bechamel on youtube, and nobody cooks it long enough, neither the roux or the sauce. mmmmmmm, nothing like a good starchy taste huh?
considering this fellow has a job in a kitchen and/or still does, I'm sure he has it down path and was demonstrating how he makes his Bechamel sauce, no need for criticism and if you're moved emotionally in any form because of his actions, I pity you.
lessthan555 5 months ago
I USE WHITE PEPPER SO THE BLACK SPECS DON'T LOOK LIKE ANT DOO DOO
WAY Y Y TOO MUCH NUTMEG JUST A PINCH IS ENOUGH FOR ME
I'M ITALIAN
AKQJ40 1 year ago
@AKQJ40
ur not italian
LucLeFou 1 year ago
@AKQJ40 i agree like whenever i make a white sauce i put white pepper its just better that way.. and a pinch of nutmeg is enough because its VERY strong! lol
lilwayne4ev 11 months ago
I have been making bechamel sauce for 25 years and here is the reality. The onion with cloves commits the sauce to a specific taste and it ceases to have that neutral "creamy" taste. A whisk is usable as long as it is made out of wood. A copper pot makes all the difference and milk should be added warmed and slowly. Cooking time is 10 times longer than most recipes found here. The only way to eliminate the "pasty" taste of the flour is to cook it out. Keep it simple. No short cuts for this sauce
gmgjss 1 year ago 3
OMG, I actually screamed when I saw the amount of pepper and nutmeg he placed into that poor innocent milk. =/
asamadello 1 year ago 3
he forgot the onion pique. it makes a significant difference!
urname805 1 year ago
nice,but i pretty much preffer using cornstarch instead of flour,you get to use way less amount of it,and it won't give that undesired flavor to the sauce,remember you have to bring out the flavor of the nutmeg as well and flour will pretty much kill it and give the sauce an ugly dark color.
hell0ween2099 1 year ago
I like to make sure I stir the bechamel really hard, really scrape the sides of the pot with the whisk, just grind and grind, seems to make the bechamel really smooth. But I cant figure out why it goes a kind of gray color. And the milk I use seems to have a kind of metallic taste. But who cares, I aint eating it. Oh, and make sure you use an aluminum pot, it seems to help with avoiding that metallic taste.
SuperOlds88 1 year ago
@SuperOlds88 Its either two things thats happening. Either your using a aluminium pot witch reacts with the milk and turns it grey. NEVER use a wisk. always use a wooden spoon or a high heat spatula. Or you can use a whisk that is coated in plastic or some kind of scillicon. Your whisking metal fragment from the pot into your bechamel.. :) Hope I helped. -ChefShelby xx
shelbina08 1 year ago
0:44 could someone spell what he says ?
ty
sixamaras 1 year ago
@sixamaras He says "And also a little bit of nutmeg".
bruno2260 1 year ago
I have watched 10 people make a bechamel on youtube, and nobody cooks it long enough, neither the roux or the sauce. mmmmmmm, nothing like a good starchy taste huh?
SuperOlds88 2 years ago
how much milk did it say i could not understand him?
MadhatterElephant 2 years ago
thats no bechamel its just a veloute..
friendfy 2 years ago
They're similar but stock is used in veloute, instead of milk.
A80O08A 2 years ago
total success for me :D
val90y 2 years ago
I tried it, and it worked perfectly well ! Thanks for the great video
loul06 2 years ago 2
ha, cool.
blouriaz 2 years ago