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This link explains the science behind what is known as "the mother sauce", béchamel. Essentially, the steps of first creating a roux, then adding cold milk, are about manipulating the glucose chains in the flour. Done correctly, the sauce is smooth and flavorful. Done incorrectly and you have a grainy mixture that tastes of raw flour. @David Richerby's ...


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Flour has to be cooked in any kind of fat, butter or oil to remove the rawness of the flour. If you don't roast and put all the ingredients straightway and cook for longer time, it would still work, but in that case you'll have to cook for bit longer and reduce the ratio of flour. Otherwise the sauce will thicken up and it would taste raw as it wasn't cooked....


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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 ...


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It's very difficult to just mix flour with a liquid. It will set to the bottom of the sauce pan and clump when heated, unless you stir constantly. This is why you make a roux first, combining the flour with some kind of fat. You could just mix flour with cold butter until well combined and add it to hot liquid such as milk and it would thicken just fine (I ...


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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 ...


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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 ...


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It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work. The problem is that the whole process is somewhat finicky, and cooks need some experience until they reach a good match between the speed of pouring and the speed and area-coverage of whisking, so that the sauce does not lump. Once they have ...


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Yes. The important fat is the one the starch first goes into. The higher temperature reached by fats (as compared to water or milk) helps cook the flour, creating flavors. The liquid added later dilutes the mixture into a sauce. The liquid's fats are not as crucial for the sauce's thickness as the liquid's proteins. I think of the cooked butter-flour ...


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Gordon says "white sauce", which is a simpler term for bechamel-based sauces and is quite common when making lasagna. Yet the stuff that gets stirred in the bowl looks somewhat "fluffier" than classic bechamel and when it's piped has a "raggedness" that plain bechamel doesn't have, but smoother that pure ricotta. My conclusion: it's hard to say for certain,...


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I ended up getting the recipe from the chef himself! It turns out that gelatin makes little sense at the temperatures involved unless you up the quantity in which case the texture gets altered for the worse (I experimented only twice so I can't really be sure that it wouldn't work at all). The recipe itself calls for a bechamel with a very light roux ...


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A white sauce, also known as Béchamel sauce, is butter, flour, and milk. The flour and butter are cooked together to make a roux, and that thickened base is thinned out with liquid (in this case, dairy) to make a sauce. It can have different thicknesses depending on what you want to use it for — varying the ratio of roux to milk results in a thin, medium, ...


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I've worked in more than a few commercial kitchens, and we've always made 'mother' sauces in large batches during prep for dinner. Béchamel is one of them; it's the base to quite a few other sauces. For 15 people, I'd suggest using a small stock pot with a thick bottom on medium-low heat to cook out the roux, and then use the residual heat to hold the sauce ...


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In Italy with Pasticcio we are usually referring to other kind of pasta rather than the lasagna noodle. The classic lasagna and pasticcio are made with ragù and besciamella, but there are lots of different types. For example I simply love the white lasagna with artichokes! Disclaimer: as almost the totally of the italian dishes this differs from region to ...


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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 ...


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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. ...


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After spending more time on search engines and thanks to the comment from belisarius... Medium refers to the thickness level of the final sauce, and is controlled by the ratio of roux (butter/flour) to milk. For 1 cup of milk: thin = 1 tablespoon each flour/butter medium = 2 tablespoons each flour/butter (a "standard" bechamel) thick = 3 tablespoons each ...


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The only trick that I can think of when dealing with larger batches of béchamel is to use a wider pan on your widest burner. This gives you more space for spreading out the roux, so that you get it more evenly cooked. It reduces the amount of stirring required by minimizing the temperature gradient -- you can keep the temperature lower so you don't risk ...


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Quark doesn't melt at all. What you can do is to stir it into the sauce. From there on, it depends on the version you have available. I haven't seen the Polish one. If it is firm and crumbly like some of the quarks I've had, it will remain that way in the sauce, and you will have a grainy texture. The German type is similar to yogurt in texture, and it ...


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If it works for you (you like the results), there really isn't a disadvantage unless you have leftovers. Cornstarch (cornflour) thickened sauces tend to thin upon reheating more than roux thickened sauces. Depending upon what you are making, you may or may not notice it much if at all.


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I saw this on another search and I will quickly add my 2 cents. Cornflour (corn starch) doesn't hold it's thickness as well over long periods of time in a warmer (think restaurant). The sauce breaks with long-term heating or reheating, however I feel it is far smoother than a roux is. I can taste the grittiness of AP Flour in a roux.


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Lasagne al forno is a pasticcio. So is pretty much any pasta al forno. Lasagna is one of many pasticcios you could make -- unless you're talking to a Bolognese, in which case they'll insist that the only proper name for the lasagne dish is lasagne -- or better, lasagne Bolognese of course :) Only person on the Internet I've seen that gets it right: http://...


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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 ...


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In my experience the secret to great roux sauce is to add the milk very slowly at the beginning. Keeping the hob temperature low, add a splash of milk to the butter/flour mixture, stir, and repeat. Gradually increase the amount of milk added in each turn, and soon you'll have a smooth white sauce with no lumps. When the sauce is looking more liquid than ...


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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 ...


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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 ...


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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.


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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 ...


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It probably depends on how sturdy you want the foam to be. There are a number of hydrocolloids that you could use. I would start with gelatin. If you are using powdered, start with 1%. Bloom and dissolve into bechamel, bring to a boil. Pour contents into whipper (such as ISI brand), charge with N2O. Dispense as you see fit. If that produces a foam that ...


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I see two options for you. The author of this Q How would I produce (stable) foamy bechamel sauce? reports success using gelatin. That Q is Bechamel sauce, which is the base of Mornay. or Use of an immersion blender to incorporate air into the sauce, making it a lighter texture. You can immersion blend at two points in the process: after the milk was ...


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I have many cookbooks dating back to the 1940's & 1950's. As far as I have been able to tell over the years, a medium white sauce would be the same as your standard recipe. If thick, thin, flavored, colored, or anything else were designated, I would delve further into it. But for all intents and purposes medium should be interchangeable with standard or ...


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