Timeline for Why is a roux necessary?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
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| Jul 3, 2020 at 7:43 | comment | added | rumtscho♦ | @NeilG My answer says it: the difference is in the taste. In this aspect, human language is not as rich as human perception - there is no way to describe taste exactly. So it is impossible to specify it in the answer. You will have to have both sauces side-by-side to know how the taste differs. | |
| Jul 3, 2020 at 3:50 | comment | added | Neil G | This doesn't really answer the question, which is essentially: "what is the difference". | |
| Jul 1, 2020 at 22:22 | comment | added | Fattie | that's great info, @cbeleitesunhappywithSX thanks, mfg | |
| Jul 1, 2020 at 21:56 | comment | added | cbeleites | @Fattie: of course you can use this to make sauces. It's just not bechamel sauce. In German its called "Mehlsoße" (literally flour sauce; or deprecatingly Becher-Mehl-Soße :-> if someone tries to pretend it's bechamel). In terms of fat, it is also possible to use a mix of milk + flour + cream, which will have more fat. | |
| Jul 1, 2020 at 14:33 | comment | added | Fattie | This is of course completely correct. You can't make sauce with "flour and milk" and more than you can make a pasta dish with "flour and water". | |
| Jun 30, 2020 at 20:27 | history | edited | rumtscho♦ | CC BY-SA 4.0 |
reworded to make it clearer that while it is doable, it is not bechamel.
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| Jun 30, 2020 at 20:05 | history | answered | rumtscho♦ | CC BY-SA 4.0 |