When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might ge
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with
I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never ma
I've seen lots of recipes that call for a pinch of nutmeg in mashed potatoes and in white sauce. It's not very much and just provides a slight elusive flavour.
Possible Duplicate:How not to mess up bechamel scauce So you melt the butter and mix the flour in = easy Adding the first bit of milk
A visitor has left a nearly full bottle of soy milk in our fridge. Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel c
I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint. I don't believe I am cooking the roux too long. I t
I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
Possible Duplicate:Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, howe
How far in advance can I make a bechamel sauce before using it without having to cool, refrigerate and reheat. For instance if I'm making a creamed spinach dis
Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of B
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for
Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see
What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both nee
I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium
I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a
I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would l
Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?
In this video, you can see Gordan Ramsay piping a white substance into his lasagna. Recently saw a post about substitute for ricotta or cottage in a lasagna. S
Recently I have been making white sauce by: heating the milk in a pan until nearly boiling mixing corn flour with a small amount of cold milk removing milk fro