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11

Consistent results stem from consistent actions. Bechamel is one of the most basic sauces, so you should take the time to master it. The general proportions for this sauce are: 1 Tbsp butter (clarified optional) 1 Tbsp flour 1 cup milk 1/2 tsp salt 1/8 tsp nutmeg The things to make sure you do right: Cook the roux - It should be a nice golden hue (not ...


8

First, you don't specify if you mean cream of coconut, or coconut milk. I think coconut milk would be the thing to try here, as it has less fat. Second, if it works, it won't be bechamel any more. But this is a technical detail: if it is tasty to you, you should be able to use it as a substitution practically everywhere. Third, does it work? I haven't ...


6

Pre-grated. Don't use pre-grated cheese for any sauce where consistency matters. Pre-grated cheeses are almost universally coated with cellulose to prevent clumping. This will muck up a good sauce every time. If it's going into a lasagna or a mac & cheese though, chances are it will go unnoticed by any but the cook.


6

A lot of how you make a béchamel is technique -- here's how I learned (from my italian great grandmother). You'll need a wooden spatula for stirring, or a wooden spoon if you don't have the spatula. Melt some butter (exact amount depends on how much thickening power you're trying to get, I'd typically use 2-3 TB), and let it foam a little bit, but not ...


5

You could always blend before you strain. I find that when making soup of all kinds that a few minutes with my immersion blender does wonders for the final product. Not only does it puree all the solids into much smaller chunks, but it also makes sure that all the liquid is a homogeneous whole. After blending, I also tend to strain just to get out ...


4

As you see from the variety of advise from reputable sources, many combinations of hot/cold roux and liquid will work. From a convenience point of view, you want at least one of them hot in order to speed the integration. If you started both of them cold, it would probably work but take a while to warm up to melt the butter in the roux, and free the flour ...


4

If the soy is "sweetened", I would not suggest using it in a savory sauce. However, if it is unsweetened, it should be ok. I personally like soy, but it all depends on the brand, and whether full fat, sweetened, plain or vanilla as to how I would use it. You might try baking with it, perhaps muffins, cake or biscuits - and substituting the soy for whatever ...


3

The main difference is lasagna tends to have wide flat noodles, and tends to be a dish made within the inspirations of the Italian cuisine. Pasticcio tends to use other pastas (such as penne), and the flavor elements may be inspired by the greater variety of flavors found around the Mediterranean, such as cinnamon in a Greek-based version. Both are ...


3

A piece of equipment you might really enjoy is a conical strainer (a chinois, pejoratively known as a china cap). They can be hard to find in a home kitchen store, but hit a restaurant supply and they will have them in several sizes of cone and hole. When you strain a soup or sauce through it, you can agitate it with a ladle to move the clogging stuff out of ...


3

There is actually a specialized tool for making sure that your blended soups are the right consistency: a food mill. I own one that's almost exactly the same as the one pictured, and it's incredibly useful for soups. Other versions have interchangeable bottoms to allow you to mill your food to the exact texture you want.


3

In order to get a soup through a sieve, take a ladle and stir it in the sieve while touching the mesh. This works loads better than a spoon or spatula. I think the advantage is more contact with the sieve due to the shape. Instead of pushing liquids out of the way as with a spatula, you actually push it through the sieve. I was amazed how much more effective ...


3

I decided to test it anyway, so here are the results of a bechamel using 1 part soy to 2 parts regular milk: Taste: There was nothing on the label to indicate the soy was sweetened, so I went ahead as if it were unsweetened. However, the sauce was much sweeter than usual, and on checking the ingredients, I note that there is 2% raw sugar (as well as 1% ...


3

In Italy we usually mix béchamel and tomato sauce for "Pasta al forno" (or "pasta pasticciata") and lasagna, in order to not have a full distinction in the final dish between the two sauces and their tastes. However this is not mandatory, but my grandma, my mum and me are used to do it (and I see some other people doing the same). P.s. I live in Italy and ...


2

Although I am uncertain about Italian cookery, this operation would seem fairly unorthodox in the French repertoire. That being said, it is customary to add cream, salt pork or bacon, and flour to sauce tomate, which essentially replicates the addition of Bechamel, although it seems Escoffier deigned not to include cream in his recipe for this mother sauce. ...


2

You can store béchamel for 4-5 days safely in the refrigerator. Cool the unused portion as quickly as possible after the sauce is finished and make sure to place a piece of cling film directly in contact with the surface of the sauce prior to refrigerating it so that it doesn't form a skin and slows down oxidation. Do not freeze the sauce as it will likely ...


2

I would recommend making too much sauce and allowing the dish to sit in the oven, in a heavy casserole dish covered with aluminum foil, at 150'F; this will allow you to bypass danger zone concerns for as long as the dish remains edible. At 150'F it should last quite awhile and the sauce should only reduce minimially depending on how long it is in there. My ...


2

You could make it beforehand, store it in the fridge, and warm it up in the microwave when you want it. You'll only get problems if you add cream - then it may split. It really is not worth the risks of having it sitting around. The alternative is to have your roux prepared, and work the sauce up quickly.


2

I've heard a few different answers (theories) as to why you should use different temperature liquids to the roux, most of it's related to starch gelatinization. I'm also not a fan of scalding milk when I don't have to, as it can bubble over if you don't pay attention and/or taken on a bit of a scorched taste. I've always added cold milk when making a ...


1

In Italy, when we refer to Pasticcio we are usually referring to other kind of pasta rather than the lasagna noodle. As almost the totally of the italian dishes obviously this differ from the part of Italy you're referring, and so the ingredients could change. The classic lasagna is made with ragù and besciamella, as the pasticcio, but I simply love the ...


1

I had never heard of Pasticcio before until I saw my favorite chef "Ina Garten" makes it on food network. However, she did not use lasagna noodles. My understanding is that Pasticcio is the Greek version of Italian baked pasta. Another strange thing about it is that it has cinnamon in it which I personally will not do. Here is the link to that recipe. ...


1

Lasagne is the Italian name for the noodles used in a lasagna casserole. So it would be technically incorrect to use it for a casserole made with a different type of noodles. And I'm not aware of any other use of lasagne noodles, so while you will probably have to call your soup "lasagne soup" if it contains them, and Italians will also use the term "lasagne ...


1

In my family, as a bechamel-based lasagne is always on our Christmas Eve menu, we just make a batch up that afternoon for anyone who wants to pour some extra over their lasagne, and keep it warm on the stove for about 2 hours while we deal with hors d' oeuvres and everyone showing up. (the lasagne itself was assembled the day before). We've never had a ...


1

Cook ware is the number one item to look at. Aluminum pots/pans will cause a greying to your sauce if they are not clad in stainless steel. You'll get a reaction with acids and the aluminum that will cause disclouration to a light coloured sauce. Aluminum gives great heat conduction for the dollar but is reactive. That's why you'll see so many present ...


1

I use soya milk because it fits into my wife's diet. In most cases it is hard to tell it is in a sauce. If the soya milk is unsweetened it should work OK in any sauce that starts with making a roux. Add onions and it is almost undiscernable until after the meal. However, if the plates are not washed promptly, the sauce often sets very hard and is difficult ...


1

In my experience, you want to add as little milk as possible at first, whisking well, then very gradually add more milk as you whisk vigorously the entire time. From your second line, I think you've got the "small amount" part covered. If you're not already doing this, whisk as you pour - once you start adding milk, I recommend to not stop whisking until ...



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