Thank you for the feedback!
roux always by weight, whole milk, and no matter what cheese I use I am experiencing the same issues...
roux always by weight, whole milk, and no matter what cheese I use I am experiencing the same issues...
bechamel breaking
Hello Chefs!
I am looking for feedback and tips for successful dishes containing béchamel, specifically casseroles. Whether its mac and cheese, scalloped potatoes, etc... lately our béchamel breaks during the process of baking.
We bake pretty low, 250-275. Béchamel looks good going into the oven.
Any help is much appreciated!
I am looking for feedback and tips for successful dishes containing béchamel, specifically casseroles. Whether its mac and cheese, scalloped potatoes, etc... lately our béchamel breaks during the process of baking.
We bake pretty low, 250-275. Béchamel looks good going into the oven.
Any help is much appreciated!
1 - 3 of 18 Posts
Today for example, for our scalloped potatoes: made a thick béchamel (no cheese in the actual sauce at all), layered potatoes with cheddar, parm, and the béchamel. baked at 275 for 30-45 minutes. sauce looked separated like curds and whey. tasted great though!
Thanks again for all the help!
Thanks again for all the help!
1 - 3 of 18 Posts
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