![]() As long as water and the liquid in which you disperse it are cold, it is easy to mix the two. However, since the starch starts swelling as soon as it get hot it can be hard to mix the two when the liquid is hot. ![]() The swelling of the starch will prevent water to travel to the inside of the flour lumps. So, when making bechamel (or any other sauce using flour as a thickener) you should prevent this thickening of flour, before you have had a chance to mix it in properly. For making a bechamel the ‘inventors’ have found that using butter greatly helps here.īy first melting butter and mixing in the flour, the flour gets covered and coated with the butter. Once the liquid (milk) is added, the flour particles have been ‘protected’ by butter and that way you prevent the formation of lumps. The butter helps to disperse the flour through the milk. The principle is very similar to the effect used to make choux pastry. Summarizing all what’s above, here’s a general recipe for any bechamel sauce.With a crunchy top and a creamy center, Lasagna Bolognese is the king of baked pastas. Our version adds fontina cheese to the béchamel with adds to the earthy richness.īefore we get into this week’s recipe, I want to make a clarification about last week’s post: the chocolate babka. You might remember that one of us (okay, it was me) declared it to be an excellent treat for either Easter or Passover, whichever was your preference. We were inundated with literally several letters pointing out that the babka is yeasted, and a traditional Passover, one might say, tends to skew towards the unleavened. The Hebrews fleeing Egypt weren’t, after all, told “Take what you have and scarper, there’s no time to let your bread rise, oh, unless you’re making babka or something, that would be awesome, oh, good work on the pyramids btw”.
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