/ck/ - Food & Cooking

>>15157178
Thank you my friend are justice.

People need to cook the roux

Do people actually make floury roux?
I mean, if they don't know how to cook it properly, wouldn't they just buy readymade bechamel and gravy?

>>15157178
How do I know if I did it right or wrong? Is there a real objective way or do I have to hope the resident basement autist downy taste it by accident because of a mix of placebo and denial when he finds some crusty cum under his fingernail while sloppily eating my food?

>>15157782
yes, a lof of people thinks that you can just cook the flour and fat on the stovetop instead of a proper roux.

>>15157899
if you can taste flour, you fucked up.
Simple as that.

>>15157178
Is it bad that whenever I fuck up, I just toss cheese in and make it a cheese sauce?

>>15157978
Yes, because cheese sauce shouldn't taste like flour either.

>>15157983
It doesn't. Because unlike some retards I use decent cheese

>>15157902
you can, though.

>>15157987
I don't care what cheese you use, if there is any hint of flour taste in that sauce I'm pouring it in your lap

>>15157989
>has never made a proper roux

>>15157991
Mix aged cheddar, pecorino and either edam or mozzarella. It won't take like uncooked flour, and it makes a damn decent cheese sauce.

>>15158006
I've made dozens using the convection oven and they all came out about as good as the stove top method. maybe it's got something to do with your technique?

>>15157902
how else do you cook a roux other than on the stove?

>>15158044
I’ve never heard of anyone using an oven, and considering autists on this board like to fight over literally anything and nothing, I can safely say you’re full of shit.

>>15158178
>I’ve never heard of anyone using an oven
because you've never worked in a commercial kitchen.

There is no such thing as 'raw flour' taste and this is a meme.

bechamel lasagne is garbage no matter what

>>15158299
This. Who /ricotta/ here?

>>15157902
obvious troll

>>15158306
I like ricotta on a lot of shit


Put it in my calzone, put it in my lasagna, put it on my pizza, etc.

>>15158150
The pros use a tandoor.

>>15158498

>>15158476
obvious amateur.

>>15157782
Some people get lazy and will basically heat oil/butter/fat, add it to raw flour, pop it in a blender and call it a day. This will work for a pre-fab roux that you're going to work with later, but it leaves a slightly chalky, floury taste if you make bechamel with it. For the amount of time a light roux takes, you're better off just making bechamels and mornays properly.

Bechamel, hollandaise, American style gravy, bearnaise, all these sauces that are 50% fats and butter and not worth the amount of fat they contain. I would rather fucking have in n out and be satisfied than the equivalent of a 6 fast food meals in one half cup of sauce

>>15157178
I tried explaining to some normies why theyre shitty cooks. I asked if they knew what raw flour tasted like and they were like ew no, why would i know what raw flour tastes like??

cook dat roux for at least two minutes on high and youll be FINE!

>>15158825
what do you think is on that in n out burger you faggot

i don't understand the meme about a roux being hard to make. it's very forgiving. you can use basically any fat. olive oil, butter, lard. you can either use equal volumes of fat:flour, or you can use equal weight of fat:flour, and it still turns out fine.
you don't even have to stir constantly. every couple of seconds. i've never had it stick, and i've quit watching it for 30 seconds or so. when it starts foaming, give it about a minute and it's done. or wait even longer until it turns brown.
you cannot fuck it up. it's un-fuckup-able.

>>15158848
You seem to forget that people are fucking retards

>>15158833
Zooey Deschanel?

>>15157978
>he calls sauce mornay "cheese sauce"

>>15158848
The other day I put the butter in, heated it up, realized I needed to do something else and turned the heat off. When I came back I tried to reheat the butter, and it got so fucking hot (without any bubbles or sign of excessive heat besides being liquid) that as soon as I added the tiniest bit of flour all of it turned brown. I started over and think I found the only way to fuck up a roux by overheating the butter.

>>15159054
you probably boiled all the water off. that foaming comes from water in the butter.

>>15159052
It depends on the cheese, roux and additions, my man. The goop that goes on my Welsh Rabbits is not Mornay, Welsh, nor rabbit.

>>15158299
Bechamel in lasagne is superior to ricotta or whatever other shit like putting a cheese layer. Only ameritards would do that.

>>15159054
Your butter should have started browning well before that point... although maybe that was the problem. It still would have tasted good. If I wasn't serving anyone outside of friends or family, I'd have run with it.

>>15159180
>Only stupid, fat Americans would put cheese in a lasagne instead of butter and flour. Those regions outside of Sicily, Calabria, and Emilia-Romagna aren't really Italy.

>>15159180
I've tried both several times and ricotta just tastes better. You should honestly try it, it looks really nice as well.

>>15159236
I have tried it and I just love bechamel over ricotta

>>15159248
>>15159236
You could always mornay it into the best of both worlds, just sayin.

>>15159212
Yeah that might be the original recipe or whatever but I guess there's a reason other regions added bechamel, to improve it. It's clearly a better choice.

When I started cooking I used to have problems with bechamels with a floury taste, but once I bought new flour and it went away. Don't think it was the brand either, I just didn't use much flour before, so I already had it a while. Since then I always assumed you just need very fresh flour for a good bechamel. Might have been something else though, but it wouldn't surprise me that this it is a common reason for it failing. Lots of people just don't use flour that much, so it gets a bit old.

>>15158825
>Bechamel
> 70% milk, 15% flour, 15% butter
you must really it a lot of bechamel/lasagna to find it problematic

>>15159862
That is a lot of milk fats, but realistically you have to be fat as fuck and completely stagnant to have a problem eating a little cream sauce.