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Old 09-02-2009, 04:54 PM   #21
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Originally Posted by chefkathleen View Post
luvs, clear some space in your PM's so that you can receive a PM from me. Ok?
working towards that now
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Old 09-02-2009, 05:09 PM   #22
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The reason there's 2 pages of post is because there are so many so called or self styled "chefs" on this website and every one of them has an opinion. ...

Is this a bad thing?

Very few of the members use "chef" as part of their user names or claim to be chefs who are not. There are some that do and they appear to have the credentials to do so.

I see numerous posts because a group of caring people all want to help.
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Old 09-02-2009, 05:11 PM   #23
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That's exactly what I meant.
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Old 09-02-2009, 05:25 PM   #24
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That's exactly what I meant.

that's the way i saw it.
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Old 09-03-2009, 11:32 AM   #25
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nope, that's cornstarch. bechamel needs to cook 20 minutes. we learned that awhile ago in school.
There is no reason to cook bechamel past the point where it is fully thickened. This generally takes only a few minutes, though it depends on your proportions.
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Old 09-03-2009, 11:39 AM   #26
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no, not true. I used to think that, but spent time in cooking school, really tasting it. It does take a few more minutes to cook the flour taste and feel out of the bechamel. That has been my experience, first hand. I really concentrated on the taste of the bechamel, getting it right, having the time to do it, without thinking of the next step in a recipe. Focusing on just that one thing, it became really obvious.
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Old 09-03-2009, 04:14 PM   #27
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Yes it does. As I told luvs, I went back to my "old" school books to make sure she was right and she was. It's been so long since I was in, I didn't remember. 15-20 seems to really make the difference in flavor.
It sounds like the OP was doing everything right but perhaps just not cooking long enough. And she's wanting a white/blond roux not a tan one.My guess would be to lower the heat with that one.
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Old 09-03-2009, 04:20 PM   #28
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Yes, CK, 15-20 minutes is about right. The difference is subtle, but real. Cook the bechamel longer. I could pull out the Gisselin, too, to support you!
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Old 09-06-2009, 03:18 PM   #29
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yes, i'm glad you gals agree!
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Old 09-06-2009, 05:03 PM   #30
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By learning to make a proper roux (cooking it for 20-45 minutes depending on your ultimate purpose and desired color) is a skill that will stay with you and help you for MANY dishes. Then, turn down the heat and add milk and turn it into a white sauce... or after adding milk, add shredded cheese and you have a cheese sauce (bechamel). It doesn't get much more simple than that.

The graininess you experienced comes from overcooking the cheese. Patience is a real virtue when working with sauces - work over lower heat.

Butter, flour, milk, cheese, medium low heat, time and patience - that's it! - a bechamel.
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