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/ck/ - Food & Cooking

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13278602 No.13278602 [Reply] [Original]

I tried making bechamel... Where did I go wrong?

>> No.13278614

Explain your method.

Looks like you didn't cook your roux long enough.

>> No.13278615

>>13278614
:( I tried so hard. I spent my whole evening on this one thing. I just can't do anything right...

>> No.13278619

>>13278615
Stop acting like a fag.

>> No.13278621

>>13278615
What mode of suicide do you think would work best for you? For me it is something that explodes my head, but you might feel differently.

>> No.13278622

>>13278619
this

>> No.13278624

>>13278619
B-but I'm bi.... Please don't be rude bro.

>> No.13278625

>>13278624
Just kill yourself

>> No.13278631

>>13278619
>>13278621
>>13278625
Don't listen to them OP. You did good for your first try, I know you can do better!

>> No.13278636

>>13278631
Aww thanks bro. *hugs*

>> No.13278639

>>13278636
>*hugs back (no homo)*

>> No.13278695

>>13278602
Looks like you got it way too hot and curdled the milk

>> No.13278699 [DELETED] 

>>13278636
>*Hugs (Full homo)*

>> No.13278708

>>13278699
>*fucks in the ass*

>> No.13278710

you could've fixed that by throwing it in a blender

>> No.13278713

>>13278708
>*watches*

>> No.13278715

>>13278615
>a whole evening
>to make bechamel, a sauce ready in 10 minutes
dude:
- low heat
- melt a 50g of butter (a big spoon)
- add one big spoon of flour.
- stir with wooden spoon until it absorbs al the butter and remain solid, like cookie dough. (you can add butter or floor if shit is too liquid/solid
- continue to stir for 2-3 minutes, so the ball of dough get some yellowish colour (technically brown is still fine, just not that appealing on the place)
- do 2-3 time : add a spoon of milk, let it absorb
-put remaining milk on the soft dough and stir until diluted (chunks are fine
-cover, let it cook at low heat while stiring a little every 2-3 minutes until texture is right

that's it. the only important thing is to have low heat , aka hot enough to melt butter and make the milk steam, but not hot enough to burn.
If you still can't make a roux, failsafe is to mix oil and flour beforehand in a glass and let it sit for a few hours in the fridge, then just heat that and add milk, and you'll get a bland tasting but functional bechamel (to mix with sauce and spice at least)

>> No.13278716

>>13278715
>low heat
/thread

>> No.13278742

>>13278715
Hmmm I think I know what I did wrong now. Thanks, I'm going to try again tomorrow! Wish me luck!

>> No.13278772

>>13278742
note for beginner : one big spoon of flour is usually enough for a pan of sauce. The roux thicken milk like crazy when you heat it. If you put too much of it, your sauce will literally become solid

>> No.13278789

>>13278742
and remember, 90% of cooking is doin' the bull dance, feelin' the flow, workin' it . . workin' it.

>> No.13278813
File: 948 KB, 200x200, 1572736063140.gif [View same] [iqdb] [saucenao] [google]
13278813

>>13278713
>I walk in, horrified by what is going on. Anon 1 locks his eyes with me while mid-thrust as Anon 2 lets out a low moan, feeling the other man fill his anus. Anon 3 turns to me with a stone-faced expression, utterly emotionless beyond the thumbs-up he's currently giving to me. I fall to my knees, begging to be released from the hell I am living.

>> No.13278825

>>13278636
FUCK OFF

>> No.13278867
File: 237 KB, 727x868, 1547793062975.jpg [View same] [iqdb] [saucenao] [google]
13278867

>>13278813

>> No.13278875

>>13278813
>*reads this post*
>*takes a sip of tea*
>"why am i here? why cant i ever focus on my tasks?" i mumble to myself.
>*close tab*

>> No.13278879

>>13278602
You need to add cold liquid to a warm roux. Or cold roux to a warm liquid otherwise it will separate.

>> No.13278886

>You GOTTA MAKE A ROOOOUX

Nonsense. Flour and milk, in a saucepan and stir on low heat until thick. Boom, easy, done, no nonsense with roux required.

>> No.13278895

>>13278875
go kiss your girlfriend

>> No.13278902

>>13278895
i did

please call her fiance

>> No.13278905

>>13278902
good now hug your fiance while i kiss my husband
when's the wedding btw

>> No.13278918
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13278918

>>13278879
Or just use an immersion blender after your sauce is done (but before adding any chunky additions that you want to stay chunky like mushrooms in cream of mushroom soup.

Or add a small pinch of sodium hexametaphosphate and NEVER WORRY AGAIN ABOUT EMULSIFICATION.

>> No.13278930

Looks like you made ricotta dipshit

>> No.13278942

>>13278918
Isn't this stuff pretty expensive?

>> No.13278943

>>13278918
that sounds like it has molecules in it

>> No.13279150

>>13278615
>I just can't do anything right
No one likes people like this. Laugh it off and try again.

>> No.13279157

>>13278943
moluWHAT?

>> No.13279203
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13279203

>>13278615
Back to fast food threads I guess

>> No.13279269

>>13278879
why are there so much myth around bechamel, it's nearly as dumb as mayo's.