Bechamel Sauce LIKE A CHEF #shorts #chef

[nono-dqwg]

I love his final look, he knows that he messed everything up.

[NarschoolVlog]

Hot roux, cold milk, all the milk at once stir continioisly i promise you no lumps.. chef John taught me this.. been working for years

[Secretgeek]

A few peppercorns, a bay leaf or two and half an onion in your milk as it's heating is also good.

[julianbiragnet]

Hot milk causes the starch in the flour to coagulate immediately which why you have to add it in batches and stir constantly to avoid lumps.
If you use cold it milk, it allows the roux to melt into the milk slowly and by the time its hots enough to start thicking, the roux is perfectly incorporated already so no lumps.

[Blamberta]

I remember when I was teaching myself to cook I did this randomly and thought I came up with something great until I realized this was the most basic chef skill

[Shif]

That final bechamel still looked a touch too thick?

[SublimeMB]

Upvoting for a technically specific and accurate video.

Too many people make YouTube cooking videos filled with bs.

Looking forward to more of this on my feed.

[TheSlayerDiary]

That was a very thick Bechamel.

I've also not butter browned for a roux unless your making like a dark roux, which should be cooked a bit longer, though I'm definitely intrigued to see if it makes a huge difference.

[arumeh]

Dude we can't focus on this bechamel when everyone is too busy swimming in your dreamy blue eyes 🥲

[jasperheh]

Please just show the close ups of the sauce pan his eyes are TOO CAPTIVATING DAMN IT

[mightymidas]

Every time you could see chef i forgot about the bechamel because his eyes are beautiful

[timothyjack]

I'm so into this channel, mixing classic cooking tips with what it's actually like to do it in a seriously legit restaurant. Owners seem cool as hell, fair play!!!

[arjenlaan]

My bechamel moment was when I was cooking for some friends, and one of them turned out to be a chef. Told me to chuck my bechamel sauce, and then guided me through the process of making a proper one. Basically like this, but we also added a bay leaf and some freshly grated nutmeg to the milk. I still remember how shocked and awed I was about how much better it tasted than what I was used to :-)

[steven]

The amount of recepies complicating it using corn flour, adding at different stages, etc. Nice and simple is always the best.

Without shitting in your canoe that is actually just the same way everyone makes a bechamel

[Edlmoe]

I like the idea with the brown butter and cream.

[XdjdaleyX]

What does browning the butter do?

Is there much difference between butter and margarine?

[fnhs]

Chef John: hot roux, cold milk = no lumps. Why bother doing it 4 times AND warm the milk? Seems like an outdated technique

[jamie]

I thought it was hot roux, cold milk = no lumps ?

[lorimeyers]

I made bechamel for the hell of it this evening. It’s really easy to make and it tastes really nice. Creamy and rich.