Which is the correct way?

Question

To make bachemel sauce,I have two recipes,one says the milk must be warm and poured in bit by bit the other says the milk should be cold and poured in all at once a while stirring all the time,has anyone got any ideas on which one if right,is one method better than the other?

Answer 1

Tips for making Bechamel Sauce
Making a sauce isn't complicated but care needs to be taken from the very start. Here are a few tips that'll help make your sauce a success. But don't worry you learn from your mistakes too. So let's get messy. . .

Bechamel sauce begins with a roux, which is a mixture of fat and flour. In the case of Bechamel, the fat used is butter. After the butter has melted flour is stirred in and cooked a bit to remove the bitter, flour taste. Here are a few hints for making the roux, the most complicated part of sauce Bechamel.
Cook the roux over medium heat. If the fat gets too hot, it will toast the starch granules. This in turn, lessens the roux's ability to thicken the sauce.
Use a heavy bottomed saucepan that evenly distributes the heat.
Heat the butter and don't stir in the flour until the foam subsides.
Watch the roux carefully, for sauce becamel, you don't won't the roux to color

There are many ideas about the origins of Bechamel sauce. Culinary historians believe it was brought to France by the Italian cooks of Marie de Medici. The cooks based the sauce on the balsamella mask of milk, flour and perhaps a bit of butter that the genteel Italian ladies of the court would put on their faces to improve the skin.

The most common story is that it was named after Louis de Béchameil, honorary chief steward in Louis XIV's court. It is believed that La Varenne, the court chef for Louis, named the sauce after de Bechameil. This prompted the Duke d'Escars to lament , "That fellow Bechameil has all the luck. I was serving breast of chicken a la creme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce."

Bechamel sauce is an easy sauce to make. Originally made by adding cream to a thickened stock, the sauce is now made by adding hot milk to a roux of butter and flour. This basic sauce may be used on its own to accompany egg, fish and gratin dishes, the most recongizable being macaroni and cheese. It is also the basis of many other sauces. There are two methods for making bechamel; the more traditional method with sauteed vegetables over which flour is sprinkled to make a roux to which is some scalded milk is added. The quicker method is to make a roux with the butter and flour and then stir in the milk. . .et voilà , les recettes:

Sauce Bechamel ~ A Traditional Recipe

1 small yellow onion, peeled and cut into small dice
1 small carrot, peeled and cut into small dice
1/3 celery rib, cut into small dice
1/2 cup unsalted butter
1/3 cup unbleached all purpose flour
4-1/2 cups milk
salt and freshly ground black pepper
freshly grated nutmeg
small bouquet garni
1. Scald the milk. Remove from heat and set aside.

2. Heat the butter in a small saucepan until the foam subsides, then add the diced vegetables. Saute until the onions are translucent.

3. Take the pan off the heat and stir in the flour. Put the pan back on the heat and cook about 5 to 7 minutes, stirring occasionally.

4. Remove the pan from the heat and slowly whisk in the scalded milk.

5. Return to heat and bring up to a boil, stirring constantly with a woodem spoon.

6. Season with salt, pepper and nutmeg. Add the bouquet garni, lower heat and simmer for 35 minutes.

7. Remove and strain the sauce, without pushing on the vegetables.

8. Cool the sauce in a cold water bath and store in the refrigerator for up to 2 days. May be frozen for up to 3 months.

Sauce Bechamel ~ A Quick Recipe
4 Tablespoons unsalted butter
4 Tablespoons flour
2 cups cold milk
1/2 teaspoon salt
1/8 teaspoon white pepper
dash of nutmeg
1 teaspoon sugar
1. Melt the butter in a skillet.

2. When it has stopped foaming, stir in the flour and cook, while stirring, for 3 minutes. Make sure it does not brown.

3. Whisk in the cold milk, nutmeg, salt, pepper and sugar.

4. Continuing to stir, cook for until thickened.

5. If you plan to use as a plain sauce, stir in a little cream.

Answer 2

Either method is correct. The main thing is to avoid lumping in the sauce. Personally, I prefer the cold milk, all at once, stirring constantly. Do this over a medium heat, letting the temp rise slowly, prevents the lumps. As you stir, it breaks down the flour and allows easier incorporation into the milk.
Hope this helps!

Answer 3

Try Culinary Chef at http://www.culinarychef.com for recipes and menus.

Answer 4

you'll mess up anyway...LOL