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After making my moussaka from a recipe online I couldn't help but notice that the bechamel didn't bubble when it was in the oven and when it was done the bechamel became chewy. What could be the reason for this?

Recipe for bechamel: 335ml milk (although I used this initially I found the bechamel to be VERY thick when making roux so I added a tea cup of milk while making the roux)

1 small onion

salt and pepper, to taste

35g butter

35g flour

50g mozzarella cheese, for topping

  • The length limits aren't just there to be weird, they're there to encourage you to do things like putting a summary of your actual question in the title. – Cascabel Aug 24 '16 at 18:56
  • It may have been the mozzarella. When traditional Greek moussaka is topped with grated cheese, it is usually a harder, aged variety, such as Kefalotyri or Parmigiano-Reggiano. To thin the bechamel with additional milk, after the roux is complete, is fine. The roux should be very thick, as it's only flour and butter. It thins when the liquid is added, then thickens again as it simmers. However, if your bechamel was too thin and the cheese melted into it, that may account for the chewy result. – Giorgio Aug 24 '16 at 19:26
  • Thanks! I think that's what happened as I could taste what appeared to be just a layer of cheese, which I suppose was due to the cheese melting – Akshat Batra Aug 24 '16 at 19:34
  • But, unfortunately I don't have access to these type of cheeses. Could I use some other more commercially available cheese? – Akshat Batra Aug 24 '16 at 19:35
  • Are cheddar or Gouda viable options? – Akshat Batra Aug 24 '16 at 19:39
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It may have been the mozzarella. When traditional Greek moussaka is topped with grated cheese, it is usually a harder, aged variety, such as Kefalotyri or Parmigiano-Reggiano. To thin the bechamel with additional milk, after the roux is complete, is fine. The roux should be very thick, as it's only flour and butter. It thins when the liquid is added, then thickens again as it simmers. However, if your bechamel was too thin and the cheese melted into it, that may account for the chewy result.

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