Bechamel Sauce LIKE A CHEF

[@autisticfitness176]

Now how to make Chef like a Bechamel?

[@fsxaviator]

How to make a Bech like a Chefamel

[@davemarshall9640]

Chow to bake a Mef like a Hechamel

[@Honestlytho-i8t]

😂 nothing to add but laughs sorry guys

[@ljyanz231]

@@davemarshall9640HAHHAHAHAHAHAHAHAHAHA you almost gave me a stroke.

[@arcadia485]

way too thick

[@Oplutmagicman]

Now let’s see Paul Allen’s Béchamel

[@dickyrock1]

😂

[@buttrpantz]

😂😂

[@Jonpoo1]

That subtle off white colouring…

[@JRIndustries83]

The tasteful thickness of it

[@asifsba1]

I don’t why but this joke never gets old. 😂

[@nono-dq4wg]

I love his final look, he knows that he messed everything up.

[@garethmorgan7160]

What the fk would you know 😅😅😅

[@NarschoolVlog]

Hot roux, cold milk, all the milk at once stir continioisly i promise you no lumps.. chef John taught me this.. been working for years

[@Gehtdichgarnichtsan805]

Amen

[@daintydiagnostics7238]

Depends entirely on your ratio of butter to flour if you make the roux as thick as he did hear you're going to have an extremely lumpy béchamel if you put all the milk in at once

[@sp00ky313]

Yep also doing this and works everytime. Idk why do chefs dont do it since they have very little time.

[@NarschoolVlog]

@@daintydiagnostics7238 I beg to differ.. I have made just as thick a sauce work this tekkers.. but if you prefer the stir game.. all the power to you 🙏🙌

[@bighead8893]

Foodwishes!

[@Shif80]

That final bechamel still looked a touch too thick?

[@HC-kn2sq]

I thought so

[@AllanMurmann]

Bechamel is a sauce by itself, if you want to make bechamel cheese or other types you need to liquify a bit the first product. If your intention is to eat or use as it is, this is a perfect final product.

[@Shif80]

@@AllanMurmann as a qualified chef since 1996, I politely disagree. I would not serve that as a bechamel

[@AllanMurmann]

@@Shif80 as a qualified chef myself I can definitely say that is your choice and your final product. Go for it 👍

[@Shif80]

@@AllanMurmann it’s not about choice though. The sauce in the picture is not silky smooth in the way a bechamel should be and the consistency is incorrect. I’m afraid that if you’re the qualified chef you profess to be and you’re happy to serve that to paying customers… well I’m not sure I would return

[@mightymidas2021]

Every time you could see chef i forgot about the bechamel because his eyes are beautiful

[@jasperheh]

Please just show the close ups of the sauce pan his eyes are TOO CAPTIVATING DAMN IT

[@thekopjames3889]

Thats what cocaine does

[@turbomunch]

Simp

[@Blamberta]

I remember when I was teaching myself to cook I did this randomly and thought I came up with something great until I realized this was the most basic chef skill

[@kokoprof]

Yet not very easy to pull off, can easily be burned or way too thick or too thin 😅

[@SublimeMB00]

Upvoting for a technically specific and accurate video. Too many people make KZbin cooking videos filled with bs. Looking forward to more of this on my feed.

[@Secretgeek2012]

A few peppercorns, a bay leaf or two and half an onion in your milk as it's heating is also good.

[@jamie3483]

I thought it was hot roux, cold milk = no lumps ?

[@DylanM333]

You're correct

[@spikedmo]

I've seen it done both ways and both seem to work fine. I'm going to use the version where I don't need an extra pan.

[@jorian2212]

Yep thats what i thought Bay leaf , studded onion in the milk

[@overseastom]

Yeah, there seems to be absolutely zero need to heat the milk in a separate pan. The main thing in my experience is to just not add too much milk/liquid at first, as it'll allow for the mixing to be easier and make the roux mixture distribute more evenly in the liquid. Once it's thinned down a bit you can pretty much add all the milk and just just mix it a little and there'll be no lumps. I'm pretty sure Adam Ragusea says you can just add all the milk at once, mind, and just keep stirring and it'll eventually be fine, but I don't find it any harder to add it in 2 stages.

[@angrymurloc7626]

Chef John is a superior chef to these classically educated fools

[@99037149]

Without shitting in your canoe that is actually just the same way everyone makes a bechamel sauce......

[@alangoudie1308]

If you add the milk cold and all at once, it comes out perfect every time.

[@unseengaming8452]

Looks scrumptious

[@lukemclellan2141]

The bechamel "sauce" or the guy fucking it up?

[@arumeh95]

Dude we can't focus on this bechamel when everyone is too busy swimming in your dreamy blue eyes 🥲

[@fnhs90]

Chef John: hot roux, cold milk = no lumps. Why bother doing it 4 times AND warm the milk? Seems like an outdated technique

[@oreally69]

Extra steps seems fancy I suppose 😂

[@artofsam]

Alway been able to make a perfect bechamel and hot milk is completely unnecessary, you can literally just add cold milk but by bit as you stir until you get your desired thickness. I personally would recommend adding a teaspoon of Dijon mustard to a cheese sauce and maybe a touch of garlic powder to really emphasise the cheesiness. Personally not a fan of the “nut butter” technique which I see Heston do a lot of, not saying it can be good for some things and it comes down to taste preference but don’t personally like my cheese sauce to taste “nutty” so I would recommend doing the roux as soon as your butter has melted which is called a “blonde” roux rather than brown.

[@XdjdaleyX]

What does browning the butter do? Is there much difference between butter and margarine?

[@peaceformula5830]

Dudes eye colour game is on point

[@arfriedman4577]

I love bechamel sauce and mourned sauce. Thanks for showing proper way.

[@dansykes4965]

Mourned🤦

[@viktorhokes5610]

Its wrong.

[@Kudo-c2e]

You are not allowed to call yourself a 👨‍🍳 chef because instead of telling it ghee you telling it brown butter

[@julianbiragnet]

Hot milk causes the starch in the flour to coagulate immediately which why you have to add it in batches and stir constantly to avoid lumps. If you use cold it milk, it allows the roux to melt into the milk slowly and by the time its hots enough to start thicking, the roux is perfectly incorporated already so no lumps.

[@ohjsnooker175]

Exactly how NOT to make bechamel like a chef. The milk should be cold, not heated up, and it should be whisked.

[@hocky-ham324-zg8zc]

If you add it slowly in stages like he did, it’s easier to get clumps out than by adding it all at once, eliminating the need for the whisk

[@sayantanmazumdar3]

Skill issue.

[@OverLordChaz]

Why would you need a whisk. I was always told if I was caught "cheating" or "cowboying" it by using a whisk, I'd be beaten with the whisk. As others said just work it in stages and it'll never turn out lumpy.

[@atgfam8679]

Your gonna lose your mind when you find out i put gallons of milk into hotel pans and steam it in a racional then make a roux in a giant brassing pot and then add the hot milk. And its done pretty much after 2 minutes of stirring lol

[@TheSlayerDiary]

That was a very thick Bechamel. I've also not butter browned for a roux unless your making like a dark roux, which should be cooked a bit longer, though I'm definitely intrigued to see if it makes a huge difference.

[@Samurai78420]

Always thought this was the best mother sauce to teach someone to start with.

[@orangeepants]

I made brown butter béchamel just a couple weeks ago!

[@nicolapowell7730]

Was it noticeably different from the non-brown butter version?

[@orangeepants]

@@nicolapowell7730 yes! Most everyone who tried it preferred non brown butter because of texture but I preferred the brown butter flavor. I think if I work on technique, the brown butter will be better

[@nicolapowell7730]

@@orangeepants Come back and let me know how it goes. I've been meaning to experiment with brown butter, and maybe this will push me forwards.

[@IamYesChef]

I always make it with cold milk sorry chef lol

[@datdude3327]

Fallow loves a Parmo

[@topazadam]

His eyes were added in post.

[@arjenlaan4103]

My bechamel moment was when I was cooking for some friends, and one of them turned out to be a chef. Told me to chuck my bechamel sauce, and then guided me through the process of making a proper one. Basically like this, but we also added a bay leaf and some freshly grated nutmeg to the milk. I still remember how shocked and awed I was about how much better it tasted than what I was used to :-)

[@henrywillmore7959]

Looks a tad thick to me

[@NarcOfTheCovenant]

why was his bechamel sauce so thick at the end? Did he already add cheese in it to make it a mornay? also better question - when using browned butter, does that throw off the deciding color of the roux?

[@MisterPuggles]

It does impact the color a bit. In the kitchen I worked at, it didn't seem to be much, but was noticeable enough that it bugged us. We started using it just for things like lasagna.

[@djtjpain]

Looked pretty thick to me too

[@alihughes5516]

He’s got amazing eyes.

[@Vfulncchl]

Filter

[@JeanBaptiste_]

@@Vfulncchl Jealous

[@BPFACTS88]

gigachad eye area, chadlite lower third, net chad

[@macallan3933]

I love nut butter, especially home made

[@timothyjack5794]

I'm so into this channel, mixing classic cooking tips with what it's actually like to do it in a seriously legit restaurant. Owners seem cool as hell, fair play!!!

[@vihreelinja4743]

i cook like that everyday. for my self :D

[@michaliskashis1615]

Where is your clove studded onion chef?

[@stefanorinaldi6537]

And that's a béchamel to you? 😂

[@Flavourpirate]

Never seen a chef put less effort in at this point just keep brown roux at your station saves pace. Aromatics, Onions and Acidity. Infuse milk, also blend and strain you savages

[@old.not.too.grumpy.]

No wonder all restaurant food tastes of salt. I lived for two years who, for medical reasons, could have any salt added. I got used to cooking without salt. Once you get used to it, you realise you could taste the different flavours of the food. Some food even has a natural flavour of salt. Now when I eat in restaurants, all the food tastes the same it tastes of salt. You do need salt in your diet, but the recommended daily intake for an adult is one teas spoon. Not far off the amount he put into that sauce. Chef's say that salt brings out the flavour, but when you are used to not having it you realise it covers the flavour of food when too much is added.

[@PearsAreOkay]

How to make a Bechamel like a male model, maybe

[@quasarlgq]

While this is how i traditionally make it, and my grandma and all, all the info i see from the current french Michelin restaurants say that to never mix hot roux with hot milk. One must be cold. And to add all the milk together. Not a cheff myself but that has really upped my bechamel level

[@dr.terrible]

Food wishes says hot roux and cold milk gives the most consistent results. He's the og food tuber, before Ramsey and Jamie Oliver started channels

[@stephqnos]

"we'll make bechamel" "lets make *brown butter* bechamel" i call this clickbait 💀

[@ridgero]

very strange, many chef's say that you must not boil the milk before

[@Starlight_GT]

Where's the cloves, onion half and bayleaf? What about white pepper? 🤔

[@PMTcommenter]

No one ever gives measurements or proportions. It’s like saying “to make bread just mix whatever amount of flour with whatever amount of water and cook it at whatever temp for however long you want” That’s not a tutorial… it’s just you telling us you know how to make it. Cool brag

[@Hot_N_Spicy]

nice blue eyes

[@stevedavies9315]

Good man like it

[@SCORP1ONCHIK1]

It's that nope bechamel sauce, its like seeing desert cream 😂

[@martinking2714]

I have to say this and I’m sorry, but what about the studded onion and bay leaf?

[@jorian2212]

Thats white sauce hes makin Escoffier wouldnt be happy

[@yannicsturm6048]

If you want to intensify the “browned” flavour, toast your flower whilst melting the butter

[@josemariofernandes3988]

Too thick only 10% of roux to the ratio of milk...hot roux/ cold milk ....hot milk/ cold roux Its missing the bay leaf, cloves whole onion, white pepper nutmeg

[@cs512tr]

hot roux - cold liquid cold roux - hot liquid

[@Gunzee]

That sauce looks so grainy & frankly horrible, I'd rather stick to chef John's method from food wishes. Cold milk to hot roux, smooth & no lumps. Also he suggests adding spices to the fat/oil as they're soluble.

[@beffis1980]

That béchamel was absolutely way too thick. I guess it depends what you’re gonna use it for. Do you want a lot thinner if you’re gonna put it in lasagna. You can use it thick like that if you’re using it to make a soup.

[@mokajones74]

Fr the most impressive thing about this series is that yall dont use a whisk. Its SIGNIFICANTLY more difficult to work out lumps with a spatula.

[@solomonsalsberg5961]

Fail, brown butter for taste but color? It's white not tan .. No one uses a straight bechamel but it's supposed to be white ... Slightly cooking the flour in melted butter.. Maybe there is more context that I don't see . . 😮

[@phoebesmith9089]

Hard to concentrate on what you’re saying you’re so beautiful… !! ❤

[@JustinMyers-k9l]

That’s how you make béchamel like a chef, but it’s also how you make béchamel like a regular person… because that’s just the normal way to make a béchamel. But ok.

[@JuneHarriseco]

Bechamel is too fancy of a word for this unimpressive butter flour mixture. I made the mistake of ordering it because I didn't know what it was. Never again.

[@CarlosLopez-ph7ts]

Dude chill. Its bechamel Greeks and Italians make this as kids. It's one of the easiest Sauces. Why do chefs overcomplicate? It's flour butter and milk bruv.

[@caracoates4834]

My last trip to London, all we did was researched historical sites to visit. And honestly we had awful food in the touristy areas. This trip all I have done is research restaurants and I will definitely being booking a meal here.

[@nicolapowell7730]

Lets us know what you think.:)

[@mantasstonkus6189]

This restaurant is in touristy area, literally in the heart of it

[@nono-dq4wg]

"nut brown butter" ? Who tf calls it this ? If you want the french denomination it's "hazelnut butter" or "beurre noisette".

[@Yourmoms2ndBF]

How he's using an electric griddle. Very nice!

[@PupRiku]

Wait what was he making again? 😍

[@OriginalCinemaVideo]

Hot milk on a bechamel? Professional chef? I guess things have changed since I was a cook...

[@ranns2805]

I am sorry, all I could concentrate on were his beautiful all-encompassing blue eyes. Please repeat the instructions!

[@petejones8312]

That's way too thick and brown. Blonde rue for a bechamel, hot rue cold liquid every time. Chef my arse

[@dark7014]

That’s the worst béchamel method i have ever seen . Good sir did everything wrong😂😂😂

[@ShireGanj]

Where’s the clove stud and onion chef? Classic béchamel? Honestly it looks way too thick.

[@Oilatumify]

You don’t need to heat the milk that’s just more dishes

[@donmclachlan2164]

Yeah right didn't really explain much of the i most mportant parts of it. Just have to be a chef to make it I guess

[@Facetiously.Esoteric]

You also forgot to tell them that any flour thickened sauce needs to cook 20 minutes to cook the flour taste out, 10 minutes for corn starch.

[@rockcitycards2993]

That was a paste, not a sauce.. furthermore, if your rouix is hot the milk should be cold or you will get lumps.

[@mandy1540]

Was this guy cooking something? All I learned was that he's got the most beautiful blue sexy eyes. haha

[@PLF...]

Truly one of the worst bechamel techniques ive seen from a professional

[@rocketman1701]

Huh, I was taught to add more milk, sausage and biscuits but ya'alls name is much fancier than gravey

[@Pan_Kucharz]

Kurwa chłop co zaprawę do tynków zrobił. Panie za taki beton to na praktykach się okap szorowało po godzinach 🤣

[@beckhend]

*Bro i only heard bechamelchef looking at those beatiful skyblue eyes..* and im hetero male 💀💀💀

[@ashwinwalia7688]

Question won't the sauce have lumps if add hot milk in hot roux? One of the two must be cold so not to get lumps.

[@FuchsiaFire444]

Most beautiful eyes Ive ever seen. The bechamel needs more of a creamy sauce structure. More milk is needed.

[@trayel83]

Umm that's skin sauce He casually scratched his self right over the pan like it was normal.

[@dlugoszz]

Like a chef would be with infused milk, Mirepoix, says Escoffier

[@Outdoorshuntingshooting]

never heated the milk up, will try it next time, although not ever had any issues using cold milk.

[@avarmauk]

Any tips on how to store a bechamel overnight? Or is it better to keep the roux and add the milk the next day?

[@atorsionx9406]

It seems like some folks use hot milk instead of cold. I guess the temperature doesn't matter very much, then.

[@ijskoffie1]

Bechemel is withouth turning tbe butter brown. And its way to thick 😅Back to school!

[@williamhohepa-eo1hv]

Saute finely chopped onion and garlic with the butter. That's the good shit.

[@victorchico4980]

Prefer wiht no color, the taste of the mallard for many disis is to much, base bechamel is beter to have in a restaurant

[@1milliondogs]

I'm not a chef, so I'd like to know how to make beschamel like a regukar person please.

[@auraballoon]

Hot roux, cold milk. No lumps. That’s basic. How can you not know that?

[@PLayAshEFF72]

It makes me laugh when Europeans think this food. Come to Middle East n Pakistan

[@bradleyjones9156]

Why is burnt butter something chefs always do? Doesn't taste better...

[@mikee8605]

WHERE do you get eyes like that!?!? My willy literally just twitched!

[@faycalkhiat2981]

Maybe you should infuse the milk with some onion and bayleaves just like chef

[@gaspardnicolasperrier934]

Wrong. You do not burn your Roux for Bechamel. Embarrassing.

[@MrDanmjack]

Bay leaves and onion in the milk or you’re just making thickened milk

[@ianneale2584]

Where's the onion cloute Auguste Escoffier will be turning in his grave 😮

[@marcusireland7178]

We know your a chef,holy fuck ya make food,nothing hard going on ever ,relax