Making Béchamel Sauce
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Why spoil a perfect bechamel with onions?
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only one way to make bechamel sauce, and i can't remember onions being a part of it. if you want to make it, follow the recipe, if you change it, you're not making bechamel, you're making something else. Please DON'T call it bechamel, because it's not. when flour is cooked on butter, onion free, it kills everything in butter. result: it doesn't go bad after 2 days in fridge.
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this is all wrong. i thought I was going crazy. she's sauteeing onions inside the bechamel sauce and no cloves, no bay leaf? what is really going on here? it's a mother sauce. there is no experimentation to go with it. you make it one way. the addition comes after you make the sauce.
straining a bechamel sauce, who ever heard of such a thing...
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cold milk and hot roux or vice versa. that way you dont have to strain it like this. this just looks like a lumpy mess.
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Yeah, No measurments! a great chef once told me that if you have a recipe, you can make a dish. But if you have mastered a technique, you can make a 1000 dishes! You will see what I mean if you study a bit further!
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@bonzaibb12 lqtm. (laughing quietly to myself).
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no measurements?
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onions?!
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@Az1111000 If you like you're women slim yet you want to make rich foods you should do something active to work up an appetite and burn of some fat prior to eating. Hiking, swimming, kayaking, dancing, biking and of course Sex.
Don't expect a woman to be all in the mood after eating a sinful meal unless its Sushi maybe.
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@tofumetal94014 Because many foundational recipes can be made different ways depending on taste, what its intended for and which school or person handed it down. Very few recipes absolutely have to me made a certain way most are flexible and certain ratios are recommended but not always set in stone.
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man...lots of snobby "chefs" on here. if you don't make it exactly like they were taught then its wrong because they make it so much better...even though..they are watching a "how to" video. i hope some of you negative people have fun with you 70k student loans you got from cooking school while working at some hole-in-the-wall piece of shit restaurant that has some jerk as a boss. recipes aren't written in stone.
licemeat 1 year ago 36
the reason i wanted to become a chef is everyone learns the basics but you make everything your own by experimenting with new things recipies are what you make them in the begining your still learning so they tell you what you should do and later tell you to make things your own way i love cooking its fun to me and never feels like a job
crankspraynpray 1 year ago 2