How to Make Béchamel, the Base of Great Homemade Mac and Cheese
HTML-код
- Опубликовано: 9 май 2024
- In French cooking, there are five mother sauces-béchamel, velouté, espagnole, sauce tomato and hollandaise-which are the foundation of many other sauces. Understanding how to prepare these will make you a much better home cook. For those who love mac and cheese and want to start making it from scratch at home, it begins with knowing how to make béchamel. So we went to Kris Morningstar of Terrine in Los Angeles to learn how he transforms butter, flour, milk, salt and nutmeg in the rich white sauce that becomes the base of your macaroni and cheese or perhaps your chicken pot pie.
Check out this video of Trae Basore of Pearl & Ash making hollandaise and you’re now 2/5th of the way to knowing all your mother sauces. • How to Make the Perfec...
Subscribe to Indulgence: ply.by/PCqbFz
Chef Tips: ply.by/r9bsdG
Let's Get Fat: ply.by/KYZDFe
Bartender Confidential: ply.by/pNlP6N
FoodSteez on Indulgence: ply.by/dq4dCU
Tasting Notes: ply.by/8bobzo
How To: ply.by/2M4XTw
Bars and Cocktails: ply.by/xZBoGA
Eat This Now: ply.by/iMkcoL
Follow Indulgence on Facebook: ply.by/RWkqSe 
Развлечения
![Stray Kids [INTRO "Lose My Breath (Feat. Charlie Puth)"]](http://i.ytimg.com/vi/udz0a5Wecxk/mqdefault.jpg)
Hot roux+cold milk=no lumps.
as said by Chef John
I say this out loud when I tuck myself in every night.
Just made this. Turned out great! Pretty fool-proof. Thank you!
How did you know how much milk to add to the béchamel when he didn't say it? Look it up elsewhere?
@@elizabethlovett4318 I added little by little until I liked the consistency.
I love Chris, such a great cook
I was taught to add a small pinch of cayenne pepper also. It heightens the cheese taste.
Kris Morningstar, mate I did your Croque-Madame recipe I found on RUclips. Its an absolutely hit in my house after a night on the booze. The wife loves it.
turn the fucking gain down on the mic.
Interesting...I'm not saying I know better than a trained chef, but I've always always been told that you do cold liquid with a hot roux and never hot/hot. Looks like it turned out though!
How much milk is supposed to go in? He specified the amount of two ingredients but not the rest. Don't like to be left hanging on a recipe.
How far can you make bechamel sauce in advance. We are starting a pop up BBQ and want to incorporate it with a loaded bake potato. On the day of the pop up. Thank you for any assistance.
Nice video but the audio don't sound as nice as it does in other videos
I "betchamel" that tastes pretty good.
I've always heard you should add cold milk to the hot roux, or it will clump. Or does it not matter?
I do it with starch instead of flour, but I find it mixes better when both are warm/hot. Butter doesn't mix well with cold milk, so you either mix them warm and quick before it thickens or take it off heat and mix while you warm both up.
Oh look, it's the guy that made terrible béchamel while making a Croque Madame in a Munchies video
"Bay-shah-mehl."
Instead of "Betcha smell."
Please. Try.
how about no
Yes finally the correct pronounciation
I don't see a "T" in Béchamel?
Sam Alt
Mel: I bet you can't come up with a good name for that sauce.
Chef: Betcha, Mel!
wtf is with the audio??
Whatsup with the audio?
BEsh-a-mell There is no T. Also, Cold milk, hot roux, no lumps. Don't be stupid.
Diocane no
Is it just more or was that just uncomfortable to listen to?
Centering the text--or having it there at all, really--is hella' distracting. Really unnecessary as Chef. Morningstar is saying those same quotations verbatim.
Yeah, and what happened to the recipe being in the description as well? I don't want to have to scrub through the video to know how to make this, I know how to read.
seems like ur pretty ignorant to the deaf community and other disabilities that would benefit from the text..... it’s distracting for u, but it’s actually helpful for others... maybe think before u type??
Recipe please!! Tnx 😊
You need to chill your milk or cream prior to introduction, not heat it up. By chilling the liquid, you will never have lumps. Do not worry about burning your sauce. An unattentive chef that burns the sauce at this step does not belong in the kitchen.