Get Cooking with CIA Chef Robert: Classic Bechamel Mac and Cheese
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- Опубликовано: 8 дек 2020
- Chef Robert Tremblay is showing us how to make classic Bechamel Mac and Cheese! Through this recipe, Chef Tremblay gives us an introduction to the foundations of sauce making and how Bechamel (one of the five mother sauces), can be used in a variety of different ways!
Get the recipe: www.ciachef.edu/uploadedFiles...
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The Culinary Institute of America: www.ciachef.edu
The CIA at Copia: www.ciaatcopia.com
CIA Restaurant Group: www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: www.ciafoodies.com
CIA ProChef: www.ciaprochef.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
This guy is awesome, he gave a demo at my school, he's really intelligent.
Thank you for sharing your God gifted talent of cooking. It is greatly appreciated.
Excellent Chef
Thank you, this is great!
One word...YUM!
Chef Robert Tremblay ♥
Iam chef ruthresh
Yes, building on a roux, equal parts butter & flour, then the same amount of milk. In a saucepan melt the butter, spoon in the flour then stream and whisk milk leaving the sauce pan on the heat until desired thickness is achieved.
Is this rue recipe for one pound of pasta or does this recipe need to be adjusted?
The more sauce your making, the more roux you’ll need. it also depends on how thick your roux is, if you have a very thick roux, you may need to use less. Personally i like to make more roux than i think i need and then gradually add it until my sauce has the consistency of nappé
@@Jordan-sd2yu Thank you.
You forgot the French bisque, thickened with rice.
Iam chef ruthresh iam in chennai
waste a plastic spoon for each taste?
That’s how you practice food safety at the CIA ☺️
@@Jordan-sd2yu Thats how you practice safety according to the health and safety regulators. It all depends on what state and country you are in. This video is intended for the upcoming professional, not a home youtube cook.
However, at about 21 minutes into the video, the chef uses his hand towel to wipe his mouth, the counter, and then uses it to hold the pot. This should have at least been edited from the video.
Sad way to end your career....
Who's career?...wat is the meaning of this comment?
ßßß
@@bradbarakabalkcon2049 The meaning of the comment? ,This is youtube, get used to it, those who are masters at their craft will be heavily criticized and hated on.