Why did my bechamel/cheese sauce fail?
- Thread starter satguy123
- Start date
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Nicholas Mosher
Sous Chef
Silversage - The reason why many people (myself included) posted about beginning with a béchamel was simply because most cooks begin a cheese sauce with a béchamel. One of the most traditional cheese sauces built this way is a Mornay, but you can make a béchamel any consistency you desire (from which the cheese sauce will be any thickness you desire - including runny at room temperature). I (along with others) were trying to ensure the original poster that roux based sauces can be silky smooth - without particulates or that flour taste many associate with poorly made roux based cheese sauces.
I'm not threatened in the least by whoever the article was by. He's probably a great cook/chef/food-scientist... but the context in which you framed your arguments were quite different after making the claim that "No one" is "better" (whatever that means) at food science than this guy. I take exception to absolute claims like this, and simply voiced my opinion as such along with my (hopefully) helpful encouragement.
I'm not threatened in the least by whoever the article was by. He's probably a great cook/chef/food-scientist... but the context in which you framed your arguments were quite different after making the claim that "No one" is "better" (whatever that means) at food science than this guy. I take exception to absolute claims like this, and simply voiced my opinion as such along with my (hopefully) helpful encouragement.
