Tagged Questions
2
votes
1answer
2k views
Storing bechamel sauce
Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather ...
6
votes
1answer
856 views
Can I make a béchamel sauce with coconut cream?
I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
2
votes
1answer
272 views
Why does a white sauce (bechamel,veloute) sometimes turn grey?
I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint.
I don't believe I am cooking the roux too long. I think that would tend to brown rather ...
0
votes
1answer
300 views
white sauce / bechamel - without lumps [duplicate]
Possible Duplicate:
How not to mess up bechamel scauce
So you melt the butter and mix the flour in = easy
Adding the first bit of milk and making a paste = easy
Now getting from that to a ...
7
votes
1answer
504 views
Why isn't my mornay sauce smooth?
I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never made a Bechamel or Mornay sauce before, ...
14
votes
4answers
944 views
How do I get the best possible texture when making vegetable cream soups?
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...
10
votes
3answers
7k views
How not to mess up Béchamel sauce
When I make Béchamel sauce I keep getting different results.
Sometimes the sauce ends too liquidy and never seems to firm up. Other times it might get all lumpy, despite me using a recipe that has ...
