"Culinary School" Bechamel Sauce - How To Video
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- Опубликовано: 26 сен 2024
- 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: www.stellaculin...
Thank you, thank you! Now I understand better how to mix the roux with the milk and not get lumps!!! This seems like a more reliable way to make the sauce than the 'everything in one pan" that I have always tried to follow (with disappointing results). Cheers!
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!
'loudmeter1' Lol, his name says it all, haha
Jacob, fantastic explanation of this sauce. Easy instructions to follow. Great job.
I love it!. So happy that you teach us so much. God Bless You 👨🍳👍🏼🙏
Was it salty because at 4:06 a bunch of unexpected salt went in when you went for the second pinch.
zone07 Thicker sauces and soups with high fat content will coat the palate, meaning you need more seasoning (salt) and acid (in this case lemon juice) to cut through the viscosity/fat. However, I do recommend seasoning all food to taste. Add a little bit, taste, and adjust as you go. The only person who can say for sure whether or not your food has enough/too much seasoning is you.
Jacob Burton While true, can we just recognise the error :P That wasn't intentional.
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.
Sorry but this is a disaster🤦♂️
Thank `s a lot for your technique, it really helps a lot.
Nice Video, I will definitely be using this bechamel sauce recipe! Good Job
I have an assessment tomorrow where I have to make a bechamel/mornay sauce, helped a lot
+luke rogers How'd your assessment go?
Sauce was too thick, any tips?
+luke rogers Thin with more milk, or use less roux next time.
thanks
Since the roux is 4 oz(2 oz of butter with 2 oz of flour), by using another method is to multiply that by 6 for the amount of milk. 24 oz should work. But he actually ADDS more flour than the 2oz. Ergo why he needed another 8 oz of milk.
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.)
So, for you it really was a Mother sauce?
Hello Chef Burton. I know it's an old video, but I can't find the answer to my question: Why do you cool the Roux and then add it to simmering milk? Is there a benefit to just adding the milk on top of the Roux without cooling it?
Less temperature differential in the cooking vessel, more control over thickness.
No, not at all. I have cooked over 100 bechamels without cooling the roux down and every one has been fantastic. In fact we were never taught in cooking school to cool it down like this
Great video!
Awesome videos!!! I see so many "instructional" cooking videos on RUclips that give me a sense that the person doesn't fully understand what they're talking about. That's certainly not the case here. You seem very knowledgeable, & you are great at conveying that knowledge to people like me. I really appreciate your contribution to my cooking abilities! Thank you! :)
I've already equipped my kitchen with high-quality knives & pans, and you're helping to equip it with a higher-quality cook. I was amazed how my abilities improved when I had adequate knives & pans.
Now, I'm looking to buy heavy-duty plates that look nice for serving, but stand up to daily use . . . the kind that restaurants use. No more polycarbonate; and I don't want to use my china for everyday use. Can you recommend a material or brand of plate that's similar to the white plate on which you placed your roux in this video, but is safe for oven, microwave, dishwasher, & daily use? Earthenware? Stoneware? Please make me aware. Thanks so much!
Brian Campbell Glad you're enjoying the videos. Lots more content over at StellaCulinary.com. The plate I use in this video is a simple Sysco plate, nothing real fancy about it, but it's sturdy. If you have a restaurant supply store in your area, go talk to them. They have tons of catalogs and will be able to special order you almost any type of plate you want.
+Brian Campbell
It's been 3 years! How are your cooking abilities now? Any update? I've started to improve my cooking abilities this year and hopefully learn new skills. I wanted to know which Chef knifes you use to chop vegetables, etc? Where did you buy them from? Should I use just one or more than one? How can I know which one is the best for me?
woah!amazing! never done bechamel that way
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.
Thank you for your advice.....
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!
ive been seeing advice for using extra cold milk and some warm ...probably about 50/50 can you explain where the confusion is coming from? over all my bechamel based cheese sauce is a bit gritty, not entirely sure whats going wrong so i think i will give your warm add the roux to the milk method...any input would be greatly appreciated.
So really, you just don't want to add screaming hot roux to liquid. This is because the flour and fat cooked together can achieve a temperature much higher than the boiling point of water. When the extra hot roux hits the liquid you're trying to thicken, it will boil rapidly, which can sometimes lead to a greasy sauce that isn't properly thickened. This usually isn't an issue though with white rouxs for bechamel, because they don't really get that hot. The grittiness of you mornay can also be caused by the cheese either not melting properly, or separating after melting.I'm getting ready to release a more modern take on cheese sauce, that uses sodium citrate as an emulsifier. For a basic cheese sauce use 100g liquid, 400g cheese, and 4g sodium citrate. Bring liquid to a simmer, add citrate, whisk in cheese, return to a simmer, season, and then marvel at how awesome your cheese sauce is (no roux needed).
Care to elaborate?
Can you cool the sauce and reheat to order. Such as making a Mac and cheese to order?
Yes, but I would add the cheese to order at the last minute. The cheese in the sauce has a tendency to seize, making it more difficult to re-heat without scorching.
When using a white roux like that, would there be a difference in just using a beurre manie?
You wouldn’t want to really use a beurre manie when making bechamel because you want to cook it hot and long enough to get the raw flour flavor out. You need to really heat up the liquid that you add your beurre manie too and because you’re using milk, you don’t want to heat it up as much as you would with like a gravy or something similar. It’s better to cook out that flavor before you add your milk instead
Well i never see to make it like this but sure it's good
Is it not too long please?
Thanks heaps.
good ana simple
1 qt of mill is 250 ml of milk?
1 qt = 946 ml. www.google.com/search?q=quarts+to+milliliters
How do you make clarified butter at home? Can you do it in the microwave?
Hot Roux + Cold Milk = no lumps :P
Thanks Jacob for helping me start my culinary journey. Your book was fantastic and well worth the price.
OH MY GOD :/ you made it so complecated you can do it all in one pot and without lumps: mix butter with flour in the pot on medium high heat till become rowx then put the cold milk on the hot rowx thats make the bachemel sauce without lumps (hot rowx+cold milk=no lumps ) then mix the sauce till thiken add your seasoning and thats it
+johnny kh Oh my god! Like no way. TOTALLY!
+johnny kh The version presented in the video gives more consistent results especially when working fast and/or preparing in quantities in a restaurant setting. That's why this is the version taught in culinary schools. The "add cold milk" version is fine for the home.
+Jacob Burton The sass is real. :P Thanks for the refresher man.
Doing it that way will lead to desultory. Just do it the way every chef on the planet does it and wash the extra pot... Like, OH MY GOD! :/ :P :0
It's really hard to make that point when you don't even know how to spell "roux".
Why are you using "quarts". There are not only US citizens in the internet. Please duplicate your measurements in metric system.
Besides that - your video is great.
This conversion calculator should help: www.google.com/search?client=firefox-b-1-ab&ei=Cx5yWqnRO5WkjwPMnJuoCQ&q=quart+to+milliliters&oq=quart+to+milliliters&gs_l=psy-ab.1.0.0i67k1j0i7i30k1l9.3579.3579.0.10038.1.1.0.0.0.0.96.96.1.1.0....0...1..64.psy-ab..0.1.95....0.JFGvrJtTSBo
Since most of the ad money comes from U.S, it's less expensive for others to learn our system?
@@vp4744
There are only 3 countries in the world that are still officially using the imperial system, The USA, Liberia and Myanmar.
Maybe Americans should realise that its 2020 not 1820 and start using the metric system like the rest of the world. Its utterly insane that you still use such an archaic system.
@@tdecastra126 I think you're missing the point. It's not the measurement system that counts, which in the US is not imperial though derived from it, but which currency and economy drives the marketplace. Right now it's the dollar and the US measurement system that the world has to cater to. Sorry, it's the reality of 2020.
MIXING WITH THAT SILICON IN HEAT SOLUTION. ??!!!
Denis Bejan WHAT? I CAN'T HEAR YOU! CAN YOU REPEAT THE QUESTION?!
+Jacob Burton 😂😂😂
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
As professional chef never strain the bechamel
whats the point of turning the butter and flour into a solid only to turn it back into a liquid?
The roux (butter + flour) acts like a thickening agent. The final result is a sauce that coats the food, instead of a thin liquid that runs off.
such a fuckin mess
Good video, great explanations, but so messy. Just slow down a bit. A tad out of control. Kept getting distracted by your spills. Otherwise, great stuff. Subbed!
very complecated ..................... !
True. Its even harder than spelling the word complicated.
ha ha ha ................ !
guys guys this recipe is wrong you do not add onions and stuff in an traditional bashemel I know because I have made way to many in my life this is the right recipe:
On a sauce pan add a half a teaspoon of butter then add a couple of tablespoons of flour and cook the flour to your likeing,then after your flour is cooked turn your heat up to High and add 3 cups of milk or more and non-stop wisk the flour and milk mixture until it thickins to your likeing and then add salt and pepper for taste and stir until the mixture thickens fully,then serve with whatever you want,that is the right way to make bashmel
Username checks out.
+Jacob Burton what do you mean
This comment made my week.
+TheGreatLopan why what is wrong with it?
KareemHassanVlogs nothing I think that just the way the French do it with the onion pique
Ithink this is a mornay sauce when you add the cheese it then can be called bechamel this a basic sauce
From one chef to another i will be honest. You are a sloppy chef, spilling your roux as you stir? Where is the finesse as an instructor? Then you added a cold roux to a hot liquid. Getting the chunks of roux to melt will take longer. Rule of thumb...hot roux hot liquid. Knowledge is fine but you're teaching people its ok to be a messy chef and improper technique.
Sloppy
ahh. the nutmeg. why. so dumb, i hate that. i went to school and my teacher went to CIA.....that was his pet peeve...he said its a stupid johnson and whales thing hahaa
This is the classic bechamel sauce, derived from Escoffier's recipe, which uses nutmeg. It's the most common variant taught in culinary schools, including the CIA (see The Professional Chef page 295). If someone doesn't like nutmeg in their bechamel, my recommendation is they leave it out.
Maybe you should get your own pet peeves?
I can hear & see Emeril 'baming' the nutmeg (he's a J&W graduate).
Ah to each his own I guess. Anyway- the videos are awesome.
if i only have evaporated milk, do i mix it with water? or can i just use the evaporated milk alone?
I've never made bechamel with evaporated milk so I'd hate to lead you down the wrong path. However, once you reconstitute the milk with water, you could easily follow the steps laid out in this video (thickening with a roux, seasoning, etc). Whether or not it will have the desired outcome you're looking for ... you'll only know if you try.
Jacob Burton I tried the evap and mixed with water ...taste good