Thread 21594468

Bechamel is extremely bland and boring. It can be used a base for better sauces, but why in gods name would anyone use bechamel as is? This has to be a mental disorder.

>>21594468 (OP)
Yes. I tried the much more advanced version from Escoffier and even that was crap. He also just uses it as a base for cheese sauces in like 90% of his recipes.

650 g White Roux—using: 300 g clarified butter and 350 g sifted flour
5 l boiling milk
300 g lean veal
2 finely sliced small onions
1 sprig of thyme
50 g butter
pinch of coarsely ground pepper
pinch of nutmeg
25 g salt

>>21594468 (OP)
>It can be used a base for better sauces
that's literally what it's used for, that's why it's called a mother sauce
>why in gods name would anyone use bechamel as is?
no one does this

>>21594468 (OP)
this post is the straw that broke the bechamel's back :3

>>21594489
>that's why it's called a mother sauce
Sauce velouté is a mother sauce and often used without additions so that doesn't mean anything. Same for sauce espagnole/demi glace.
Sauces without fonds are just inferior.

>>21594489
>no one does this
boomers do this

>>21594468 (OP)
>but why in gods name would anyone use bechamel as is?
Some people like nutmeg.

>>21594497
>boomers do this
No they don't.

>>21594468 (OP)
Only hipsters and third worlders like it

>>21594493
>so that doesn't mean anything
Just because one mother sauce is more tasty on its own than a second one doesn't mean that a different one isn't better as a base with other things added to it. It's a mother sauce because it's the base to many things. Being able to eat one on its own is what actually doesn't mean anything in regards to this topic.
Asking why people would just use a strict bechamel on its own with nothing else like OP did is fucking stupid. It's like asking why people would eat food without seasoning. People do it because they don't know any better.

>>21594596
Everything would be better with sauce velouté instead of bechamel. The latter is just useless.

>>21594468 (OP)
if you make a good one with plenty of butter and season precisely, it's a pretty good sauce as is

>>21594468 (OP)

Pure it is meant as a creamy counterpart to savory sauces in dishes like the meat sauce in lasagna, and in those cases it plays its role well.

>>21594601
If you can't think of a time when you'd rather have a richer fattier neutral milk base than a stock-flavored base then you're just a cooklet, put simply. Nothing you reply to this post with will change that, it will just show me what cooklets say when they get called out for not knowing how to use more than one sauce.

>>21594497
>boomers do this
boomers dont know what a bechamel even is

>>21594629
T. tastelet

>>21594697
If your veloute sauce is just as flexible as a baseline bechamel, you're making bad veloute. Veloute should have some personality the same way the stock it's made from should have. Because it's a fucking stock-based sauce. If the sauce isn't gaining anything from the stock it then you need to stop using shitty storebought stock, or get better at making stock. Thank me later.

>>21594688
Ask your mother

>>21594697
If I'm making mac and cheese, why the fuck would I want to use a velouté?

>>21594468 (OP)
Use bechamel as is to layer on my moussaka. It’s divine

>>21594729
More flavour.
>>21594717
I never use storebought fonds.

>>21594801
>More flavour.
IDK about you, but I like my mac and cheese to be more cream/cheese forward than savoury stock.

>>21594801
>I never use storebought
Then stop making shitty stock so your veloute will get some actual personality. Make sure to turn your burner on so that it heats up next time, that should help.

>>21594468 (OP)
as we say here in spain "no es lo mismo huevos con besamel, que besame los huevos"

>>21594813
Such an ugly language

>>21594814
>jews trying to talk shit about ugly languages
lulz

>>21594808
Here's the recipe i use. I get that you're just poor though.
Proportions for 10 l:
10 kg shin of veal, veal trimmings and veal bones
4 raw chicken giblets or carcasses
800 g carrots
400 g onions
300 g leek
100 g celery
4 cloves
100 g parsley stalks
a sprig of thyme
1 bay leaf
12 litres water
60 g salt

>>21594824
Yeah like I said, you might want to work turning your stove on into your process there. It was obvious a while back that you're a retard that can't cook, so I'm just insulting you at this point because you have no other value to anyone here.

>>21594830
Cope harder.

>>21594837
Stay mad, cooklet. Hope you cook your stock next time, it will improve the final product immensely.

highjacking this thread to ask about sauces.
what are some dishes i can add soysauce to for extra flavor?

obviously beyond sushi or in general chinese dishes.
around here it's considered to be somewhat ethnic.

i was thinking maybe chicken breasts or onion and potato soup, since that's pretty light on flavor

>>21595256
When I saute spinach, I like to put a little bit of soy sauce in. Just enough to give it that hint of its flavor which goes well with it as long as you don't overpower.

anything you can say about bechamel being boring applies even more to mayo, yet for some reason tons of people eat straight mayo
>gee this food would taste great slathered in sneed oil
quotes from the insane and disgustingly fat

>>21594468 (OP)
>he doesn't like deschamel sauce

>>21594478
>pinch of nutmeg

>>21595263
>applies even more to mayo
Underwhelming on its own but flexible and the base to many great things, yes

I just like having a layer of bechamel in my lasagna.

>>21594468 (OP)
I have almost never seen bechamel used as is in a meal. I say almost because one time in elementary school I went skiing in switzerland and was served spaghetti with bechamel sauce, but I'm sure those fuckers were just cutting costs with us dumb kids

>>21596216
This is interesting. Do you still use ricotta?

>>21595259
Also works well with tamari or fish sauce just to bring out the flavor but not overpower the spinach.

>>21594468 (OP)
It's because you're a fucking retard.
>croque monsieur

>>21596533
That's what the ladies call me when I bring them home for the night.

>>21594468 (OP)
>Bechamel is extremely bland and boring.
no shit sherlock that's why it's used as a BASE

>>21594497
Boomers are too retarded to know what a bechamel is. They just know sausage and pepper belongs in it.

>>21594721
Both my mother and grandmothers would not know what the fuck I was talking about it if I asked them (if they were alive). Mom didn't cook at all, and my grandmothers weren't good at it. Poor old granddad survived by constantly going to a local cafe with the other boomers/WW2 vets.

>>21595263
Mayo is intended to be a fat coating to either protect bread from sogging, or to assist in toasting. It does provide SOME flavor, but it's intended to be way way in the background so whatever you eat shows up as the star: burgers, BLTs, clubs, etc.

Yum Yum and remulade take mayo and add tomato and spices. This punches it up to be the main star of things, much more in the forefront.

>>21597553
if I want to spread fat on bread I use butter. why would I use sneed oil instead?

>>21594468 (OP)
I'm not aware of any common recipes that use bechamel by itself. Even when you use it for a white sauce in pasta you usually add butter and/or cheese and some spices.

>>21594721
My mom doesn't know what any of these sauces are. She thinks I'm practically Gordon Ramsey because one time I described to her what a Mornay sauce is.

>>21597952
Moussaka you top with bechamel. I feel like pastitcio too

>>21594478
>boiling milk
lol
Enjoy your layer of filmy aids on top

>>21597952
Lasagna

>>21598819
I don't use bechamel in lasagna. I use a mix of ricotta, mozarella, egg, salt, and parsley for the white part and a ragu for the red part.

>>21598790
Pretty sure the guy who formed modern cuisine was wrong and you're right.

>>21598830
That's fine. Lasagna is one of the few dishes that Italians haven't canonized since every family has their own way of making it
My family was friends with an Italian family and they made their lasagna with a layer of ham on top
There's a really old-school version of lasagna called pane fratau that doesn't even use pasta it uses bread

>>21598819
I know it's traditional, but it's insane to use beschamel in lasagna.
It's already starchy and thickened from the pasta