elitecodex
Assistant Cook
- Joined
- Jul 15, 2008
- Messages
- 38
Hey everyone... After my third failed attempt I figured I would ask here to see what Im doing wrong. My research is not helping any.
I am attempting to make a basic cheese sauce using a bechamel. Everytime I do it comes out grainy and not tasting "right". It has a horrible feel when you eat it too... almost cottony?
I take 2 tbsp (27g) of butter, melt it in a stainless steel pot completely (not browned, but not bubbling anymore). Add equal amount of unbleached AP flour (27g) and stir continuously for about three minutes. It turns into a tanish brown, watery looking paste. I add 1 cup of milk and stir it for about 5 minutes. I do notice it turns thicker ( I can eventually see the bottom of the pan as my wooden spoon moves along the bottom ).
I remove it from the heat, add 4 oz of cheese (tried mild cheddar twice and monterey pepperjack tonight) and stir in salt.
Like I said before, has a really bad texture to it... i left my second batch out overnight and it literally could be turned upside down the next morning and didn't budge.
Any help? The only thing I can find online is that my heat is too high and cheddar by itself is hard to melt and not make grainy... But I keep lowering my heat and is not making a difference.
Any help is greatly appreciated... thanks in advance everyone!
I am attempting to make a basic cheese sauce using a bechamel. Everytime I do it comes out grainy and not tasting "right". It has a horrible feel when you eat it too... almost cottony?
I take 2 tbsp (27g) of butter, melt it in a stainless steel pot completely (not browned, but not bubbling anymore). Add equal amount of unbleached AP flour (27g) and stir continuously for about three minutes. It turns into a tanish brown, watery looking paste. I add 1 cup of milk and stir it for about 5 minutes. I do notice it turns thicker ( I can eventually see the bottom of the pan as my wooden spoon moves along the bottom ).
I remove it from the heat, add 4 oz of cheese (tried mild cheddar twice and monterey pepperjack tonight) and stir in salt.
Like I said before, has a really bad texture to it... i left my second batch out overnight and it literally could be turned upside down the next morning and didn't budge.
Any help? The only thing I can find online is that my heat is too high and cheddar by itself is hard to melt and not make grainy... But I keep lowering my heat and is not making a difference.
Any help is greatly appreciated... thanks in advance everyone!