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How much bechamel for a pound of mac
How much bechamel for a pound of mac











For a bechamel, stop right here and take the pan off the heat before it starts to turn brown. It wil first turn creamy looking, then start to look a little grainy - this means that the flour granules have absorbed the butter. Add the flour, and stir around vigorously. Melt the butter over a medium-high heat in a heavy-bottom pan. If you want a stiffer sauce, say for making cream croquettes, you would use more roux. So, if you want 4 cups of sauce, you'll use 4 Tbs + 8 Tbs, and so on. It's also the basis for Sauce Mornay, otherwise known as plain old cheese sauce. If you want to be even more precise, you want 1 weight unit of butter to 1 weight unit of flour (say, 10 grams - 10 grams), but I find that the 1 Tbs - 2 Tbs ratio works fine and is much easier to measure.ġ Tbs butter + 2 Tbs flour will thicken 1 cup of liquid, to produce a sauce of the consistency that is perfect to use as a pouring sauce, and for making lasagna and gratin dishes. You will want 1 tablespoon of unsalted butter to 2 tablespoons of plain white flour.

How much bechamel for a pound of mac how to#

If you have never mastered bechamel, here is how to get it perfect every time. It's a flavored milk sauce thickened with roux. One of the best known, and much maligned, roux-based sauces is a bechamel - otherwise known as "white sauce". The two basic things to remember: cook the flour enough in the butter/oil so that it loses its floury flavor, and only add hot liquid to it. It's not - as a matter of fact, I find the buerre blanc method to be a lot easier to screw up (ending up in a oily, separated mess). So a properly cooked roux is going to thicken without being obstrusive. Also, if a roux is undercooked, you will get a floury flavor. Any times you apply a sauce too heavily, regardless of the way it was thickened or not, you're going to mask the natural flavors. If a roux is prepared correctly, it won't destroy any flavors.

  • Roux-based sauces destroy or mask the 'natural flavor' of ingredients.
  • Well, roux is fattening in the sense that it's a mixture of flour and oil, but it's no more fattening than the alternative method of thickening sauces that is often used in restaurants - that of whisking in tons of chilled butter. So here are the top three myths about roux: Instead of using roux, chefs used other methods for thickening and emulsifying their sauces. Roux-based sauces were regarded as being symbolic of "old-style" "heavy" traditional cooking. Now about the myths: during the 1970s and 1980, when Nouvelle Cuisine became the rage, roux fell into disfavor.

    how much bechamel for a pound of mac

    The most commonly used oil is butter, clarified or not.

    how much bechamel for a pound of mac

    It is used for anything from gravy, stews, soups and various sauces. Roux is basically a mixture of flour and oil, which are brought together to become a thickening agent for liquids. Roux is a basic that every cook should know about, but for various reasons it's rather shrouded in myth. I have two articles on the back burner at the moment, and both of them use roux.











    How much bechamel for a pound of mac