https://preview.redd.it/iy9ajwv0bk881.png?width=1536&format=png&auto=webp&s=b2856bf71a64fe66b4f72043ef752a4e7dd4f8aa
Je suis également répugné des gens qui achètent de la sauce béchamel toute faite en super marcher à plus de 2.50€ et dont les ingrédients sont parfois douteux ou incompréhensible pour le commun des mortels.
C'est un classique de la cuisine française et d'une simplicité inégalée.
Pour votre plus grand plaisir, voici un tuto qui pourrait peut être vous faire économiser de l'argent et vous faire passer pour un chef cuisinier au près de vos invités..
Pour deux personnes il vous faudra
Ingrédients :
10g de Beurre
Un verre de Lait
Cuillère café de Farine
Une Pincé de sel et de poivre
Pour la technique :
Faire fondre le beurre dans une casserole et ajouter la farine en remuant bien avec une cuillère en bois et non en métal afin de ne pas devoir racheter tout un arsenal de cuisine.
Versez le lait progressivement, sans cesser de remuer, jusqu'à ce que la sauce épaississe (ça peut prendre quelques minutes).
Enfin, assaisonnez de sel et de poivre.
My (27/f) partner (30/m) is doing his work placement for nursing studies atm. For our whole relationship he’s pushed me to make him lunch he can take to his scaffolding job. I work myself and don’t take myself lunch so I have always made this point when he’s pushed me to make his lunch for him and told him he’s a grown person that can make his own lunch. The placement has been harder than he thought so to be nice I decided to make lasagna that I could put in containers for him to take for lunch and that’s one thing he didn’t have to stress about. I stuffed up the white sauce, the flour just wouldn’t combine with the milk and butter. I went to the shops and bought more milk to try again but I stuffed it again, it was all chunky and unusable. By this point it’s 9pm and I’m starving so I text him apologising about the lasagna but we would have to use the mince for spaghetti instead. He text me saying he knew I would stuff it up, I never should have assured him I could make the sauce, I’ve ruined his excitement to finally have lunch to take to work for the first time in 5 years of us dating. That I must have deliberately done it to fuck with him. He refused to eat the spaghetti or take it to work for lunch instead. I pointed out how mentally abusive he was being. He denied it and said put myself in his shoes, imagine never having lunch made by your partner and the one time he gets to be excited for it I ruin the meal. He told me i must be doing things deliberately to fuck with him to get out any money I owe him and he wants to break up.
Other examples of how I’ve he thinks I’ve deliberately tried to upset him recently are last week during his first week of placement doing the morning shifts. He came home and I had accidentally left a pasta dish on the bench, I had left a couple of dishes on the sink, and he asked me to start making the bed before I leave for work but forgot to do it the day after he asked that so I must have intentionally not made it.
He came home after placement and half arsed apologised by saying sorry for getting angry but put yourself in my shoes I was excited for lunch to be made for me. I didn’t accept this apology and he was instantly back to be angry again. He’s still angry this morning when I tried to talk to him about it and let him know how upset I was that I got chewed out for accidentally stuffing up a meal. Am I the asshole here? Why I think I might be is it wouldn’t kill me to make him lunch sometimes and I shouldn’t ha
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Hi all, I want to make a béchamel sauce but would like to improve the flavor so I thought adding an egg yolk or two will make it tastier and richer. Has anyone tried this? The béchamel recipes I've found online don't use eggs. Would also appreciate any tips on how to temper the eggs to add them.
Thanks
Pretty self explanatory. I got an Italian cook book (Essentials of Classic Italian Cooking by Marcella Hazan) but it doesn’t really elaborate on an Alfredo sauce from what I’ve seen. Just making sure that this won’t be tarnishing some multi century long rule haha. Also would appreciate semi quick answers, my dinner depends on this
Update: so I made it last night, followed all the instructions. Butter melted completely, flour added and I didn’t allow the flour color on low heat, then removed after 2 minutes. Poured the milk in gradually, let it start to get creamy, then it seemed like I had put too much milk in...but I used 2 cups like the recipe called for. After stirring and stirring on low heat, it wouldn’t cream, so I just chose to combine it with my pasta, and the béchamel immediately took a liking to the starch in the pasta and then became a mushy mess. Not sure what I did wrong, any common mistakes one can make when making béchamel?
I make a white cheese bechamel sauce for a pizza. I let it cool to room temp and not surprisingly it becomes thick and hard to spread. I usually just end up dropping dolps of it down on my pizza base. I'm just wondering if there is any way besides adding more milk to the sauce, which reduces the flavor, to keep it more spreadable? Thanks!
Could my pasta dishes literally make someone high?
