Author Topic: Any difference?  (Read 2146 times)

Offline past94x

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Any difference?
« on: February 03, 2016, 11:31:26 am »
When making Bechamel sauce, can anyone tell the difference (in the taste) between the one made by chucking everything in and the one where you melt the butter and cook out the flour, before adding the milk?

Offline judydawn

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Re: Any difference?
« Reply #1 on: February 03, 2016, 11:34:43 am »
The second method is probably better because there's no floury taste.  Having said that and having done both, I really can't tell the difference especially if the cheese version is done.
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Offline past94x

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Re: Any difference?
« Reply #2 on: February 03, 2016, 12:30:03 pm »
That's exactly what I think. I think I'll stick to the all-in-one method, especially with flavoured sauces, as you say.

Offline fundj&e

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Re: Any difference?
« Reply #3 on: February 03, 2016, 05:32:42 pm »
depending on what I will be using it for, I have done both methods with no difference
i add bay leaves to my sauce and i think that helps with the  floury taste
i don't need a recipe i'm italian

Offline obbie

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Re: Any difference?
« Reply #4 on: February 03, 2016, 09:20:02 pm »
I usually throw it all in.. :)
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Offline meganjane

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Re: Any difference?
« Reply #5 on: March 23, 2016, 05:09:38 am »
I'm not sure if you use the TM5 chip, but I skip the first step of melting the butter and just throw flour and butter together and cook longer.
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