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Showing posts with the label Bechemel recipes

BACK TO BASICS

AFTER THE FOAM HAS GONEI am amazed how many young chefs come into this business without knowing the very basics of cooking. I watched Andreas, the head chef at Fosh Food, make a perfect Veloute the other day and he was complaining about just the same thing.You see, once upon a time, you had to know how to make a good Béchamel sauce before going on to master your Velouté. It was one of those benchmark recipes of all good cooks and the base of countless other classic sauces such as Nantua, Soubise and Mornay. These day’s, most young chefs are more concerned about how much lecithin they have to put in their sauces to make their foam stand up for half an hour and a good Roux has practically become obsolete. This is a real shame as a well-made béchamel sauce is truly delicious, and for any home cook, it opens up an endless stream of classic dishes from Gratins, croquettes to lasagnes.The secret to a well made béchamel is to make your milk as flavoursome as possible. If you infuse your onio…