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/ck/ - Food & Cooking

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9203759 No.9203759 [Reply] [Original]

So is bechamel just a roux with milk?

Is a roux a bechamel without milk?

>> No.9203766

>>9203759
Oui

>> No.9203768

>>9203759
A roux is a base used for many thick sauces. It's one of the first things one would learn to prepare in a french culinary school

>> No.9203801

>>9203759
A roux is starch that has been purposefully bonded to fat. With the fat-bond (butter or oil) coating all those starch molecules, phew, then when you add the starch of flour to a hot liquid, you don't get dumplings versus a thickened sauce.
A bechamel, technically is more than roux and milk though, it has infused herbs, veloute base, cooked with ham, onion, etc. A basic white sauce, blanquette, one of the mothers, has many names depending what you do it. Some of the early definitions may have fallen out of use, but adding anything other than milk doesn't automatically make it not bechamel anymore, historically. Since you are trying to wrap your head around this with your logic, I wanted to make that clear. Remember the bechamel is about the dairy milk or cream, as its defining element.

Some historical tidbits for you:
http://www.foodtimeline.org/foodsauces.html#bechamel
http://gutenberg.us/articles/Louis_de_B%C3%A9chamel

>> No.9203810
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9203810

I'm high as a kite right now, so I love both equally right now.

>> No.9203834

>>9203801
Informative information

>> No.9203847

>>9203759
Yes, actually. It's literally roux with milk. Therefore, roux would by definition be bechamel without milk.

Sunrise. Sunset.

>> No.9203852
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9203852

>>9203801

Nice. Thanks for the info anon

>> No.9204513

>>9203801
You're so full of shit. Bechamel does not have a veloute base. Blanquette De veau is not a mother sauce.

>> No.9204545

>>9203801
Liked and subscribed

>> No.9204552
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9204552

>>9203810
Thatherton!

>> No.9204567

>>9203847

Milk is a bechamel without roux

>> No.9204568

>>9204545
>2017
>still hasn't grasped the concept of a blog post
Retard.

>> No.9204570

>>9203768
>what is reading comprehension

>> No.9205130

>>9203759
Yes.

Roux = the cooked fat/flour paste

You can add stuff and get:
-bechamel.
>milk and seasoning/lemon juice

-Ragout
>stock(poultry) and Heavy cream

-Velouté
>White(chicken, fis, vegetable etc.) Stock

-Espagnole
>Brown stock(game, beef, pork etc.)

These are the mother sauces of the french kitchen that have roux.(technically there is also a crappy one with roux + tomatoes but it's outdated)

If you can cook a basic version of these + a hollandaise you can pass a basic saucier exam/