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David Seymour
P.o. Box 98
Mohegan Lake, NY 10547

I post every week, so make sure to subscribe to catch every video!

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[rockyroadmagic]

“Ima be a pillow because everyone loves to sleep on me”
Big mood lmao

[ciaraharvey]

The sauce gets Gritty because you’re adding the cheese when the sauce it too hot. When you boil or scold the sauce while you have cheese in it it causes it to separate and you get a gritty sauce

Thanks for the likes🥰🥰 also David make the 20 pound grilled cheese

[HollehhMarie]

I NEVERRR dump all of my milk into the roux at once! I dump a little in at a time, let it seize up and mix it vigorously repeat a couple of times, and then add the rest! I've never had the gritty problem so maybe that's it!

[TheFlamingKat]

Next time you use a cheese sauce, here's a few tips to make it smooth. 1) use evaporated milk. 2) cook the flour in for a bit longer than you normally do, just make sure it doesn't darken in color or it will lose its thickening power. Smell it and it should smell nutty.3) whisk way harder. During the entire process once you add the milk start whisking vigorously. 4) make certain that the heat is off before you add cheese, the bechamel can't be allowed to boil once the cheese is added.

If all these don't work, then you can try two things. One, purchasing sodium citrate online as an emulsifier will make cheese sauces easy but two, you could try using cornstarch instead of rouxs for thickening. Probably not as effective though since part of the reason behind the roux is it does add some flavor.

Could also possibly be the cheeses you use but I doubt it since you grate all the cheese yourself. Pregrated cheese doesn't melt very smooth.

[Avacadoloco]

Is it crazy to request David to make some of the dishes from Bon Appetites Perfect Thanksgiving series?

[ATLrockforever]

Honestly can’t imagine comfortably filming myself eating and reviewing food while people are right there watching/hearing me 😂 the way David was talking before the people in the background started talking, I wouldn’t have guessed anyone was there

[rubsymoon]

'I always think I'm doing something wrong with the roux'
I literally went 'oh no' when you poured the milk into the second one, you burnt the flour friend. If you go back and rewatch it, when you add the milk you can see the brown burn underneath the top layer, which won't help it be lovely and smooth at all! With roux it's always best to be low heat all the way through, that way it helps the cheese emulsify properly and distribute into a sauce as well 😊

[JVerschueren]

9:20 slightly gritty cheese sauce... what's happened is your cheese has split into it's fats and proteines. This can have several causes or a combination thereof.

One is, as other commenters have mentioned, heat. Cheese should be added off the heat and the sauce, ideally, shouldn't bubble after that. However some cheeses are more resillient to that than others, which leads to factor two: using good quality cheeses... big mistake. For a Mornay (a.k.a. a cheese sauce) you want to go cheap. The better the cheese, the easier it will split.
Moving on to the third factor, while also heat related, I wanted to mention this separately. Your roux was way too dark to make a cheese sauce out of it. Just like sweating an onion without getting any colour on it, you want to cook your flour in your butter low and slow, getting rid of the raw taste, but hardly putting any colour on it (a "blonde" roux).

Ok, so the above was all ideally, so the question is how do we mitigate these effects in the real world (where things with cheese sauce in it get put back into the oven and such)? -well, by observing the points above, like adding the cheese off the heat and not using "good" cheeses, but there's, basically, two additional approaches.

If you've got decent cooking skills and high end, copper cookware, one way to mitigate potential splitting of your cheeses is to make the Roux with a slight excess of flour (10-15%, to absorb the fat coming out of the cheese). The caveat is you need to be able to keep the flour moving and maintain good heat transfer, even though you're using low heat; hence the cookware, when making your blonde roux.

The foolproof way of doing it is to replace about 20% of your flour with cornstarch. Now, while this pretty much guarantees your cheese will not split, it is even more important you only cook this mixture to the "blonde" stage, as the effect will be lost if you overcook it.
Another caveat is it will subtlely alter the taste of the finished product. It will taste more "mass produced" as this the way the people who mass produce frozen meals handle this situation.

[Furen]

Already stated here, but the practical tip:
Cook your roux for 4-5 minutes on *low* heat (3 on electrics is a good number) stirring a decent bit.

And when you're ready to add cheese, take the pot off the burner, or turn the burner off and wait 5 minutes. The excess heat scalds the cheese. It seperate into the curds and whey (the oils and protein) and makes your sauce lumpy and gritty.

That took me a year to figure out. So just take it slow and cook with lower heat

[MissNymwhen]

Looking at your cheese sauce bubbeling away I would def say its overcooking after adding the cheese. Some cheeses separate a bit. Just turn off the heat when you add the cheese for perfect creaminess.

[jukoulife]

Hey David do a How To Cook That Recipe. I wanna see if you can pull off some of the cakes or even the simpler stuff like the sugar bowls?

[aliciab]

I've never made a roux, but according to Chef John (from food wishes) "hot roux plus cold milk equals no lumps" 🤷‍♀️his roux(s) never seem to have lumps lmao

[aishko]

rip david's halloween decorations, you will be missed

[Vitxo]

Ey David I'd really like to see you do one of Adam Ragusea's recipes

[emilyoxender]

I was having a horrible day until I saw that David posted, I clicked immediately😂

[rks]

This is a little older, and the gritty roux is handled, but instead of a roux, I use sodium citrate mixed into some water and cheese. If you don't want to buy that, then get some velveta cheese and add it to your other cheeses.
Then make it super runny with milk/cream before baking. The dry is a southern american style I'm not a fan of, if you make it super thin before going into the oven, it is still creamy when taken out. I am no fancy man, so ritz crackers smashed with an unhealthy amount of butter makes an awesome topper, crispy bacon mixed in can go even further.

[jessicatucker]

It physically pains me every time he makes the roux then just pours the milk in all at once!

[dedemccoy]

After cooking your roux for a few minutes, SLOWLY add WARM milk while whisking. Also, turn off the heat and add cheese a bit at a time, making sure it melts before adding more. For a creamier, looser Mac and cheese, I either add less noodles or increase the roux/milk/cheese.

[Nytemist]

Slowly incorporate the milk into the roux and add each type of cheese in separately after each has been fully melted in and using a whisk helps it be really smooth on low to medium heat

[CuriousCulinary]

Cheese sauce is gritty because - ALWAYS use a whisk the entire time. Keep whisking constantly even after the roux is "finished cooking." Whether you're making a cheese sauce or a fancy soup or gumbo or whatever, you have to whisk constantly. The milk can scald and make it gritty and the roux can clump in little bits. Also, the little black bits can totally be eliminated with constant whisking too. :)