Can you mak mac with bechamele?

[Anonymous No.11256507]

Cause I got no cream and I've got a craving.

[Anonymous No.11256519]

>>11256507
Yes that's usually what's done in my experience, heavy cream-based sauces for mac and cheese end up being too fatty.

[Anonymous No.11256524]

But you can't make bechamele without cream anyway

[Anonymous No.11256555]

>>11256524
What? No.

[Anonymous No.11256623]

>>11256524
3 tablespoons (45 ml) butter

3 tablespoons (45 ml) flour

2 cups (500 ml) milk

1/2 onion, finely chopped

1 pinch nutmeg

[Anonymous No.11256628]

>>11256524

Bechamel uses milk, you stupid asshole

[Anonymous No.11256871]

>>11256519
I use milk instead of cream.

[Anonymous No.11257023]

>>11256524
Get a load of this fuckin nincompoop

[Anonymous No.11257718]

>>11256507
Of course you can. My mother uses regular white sauce, even.

That's actually a French-style way of doing it. If you use Gruyère and a bit of Parmesan instead of cheddar, you'll pretty much have the French version.

>>11256628
Proper Béchamel traditionally uses cream, actually. Milk is just a cheaper (and arguably healthier) substitute option. As late as Escoffier, it still required veal (or chicken), too, unless you were making a maigre version.

[Anonymous No.11257740]

>>11256623
>roux made with equal parts by capacity, not by weight
>onion minced, not quartered and stuck with a clove
>no white pepper

[Anonymous No.11257757]

>>11257718
How you use chicken/veal in bechamois ? Bro

[Anonymous No.11257888]

>>11257757
From "A Guide to Modern Cookery"
>1 lb. of white roux
>4½ quarts of boiling milk
>½ lb. of lean veal
>⅔ oz. of salt, 1 pinch of mignonette [coarsely ground pepper], and grated nutmeg, and 1 small sprig of thyme
>1 minced onion

>Preparation: Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile, the lean veal should have been cut into small cubes, and fired with butter in a saucepan, together with the minced onion. When the veal is stiffened without becoming coloured, it is added to the Béchamel, together with the salt and the other aromatics. Let the sauce stew for about one hour in all, and then pass it through a tammy into a tureen; butter the top, lest a crust should form.

>When the Béchamel is intended for Lenten preparations, the veal must be omitted.

Obviously this recipe is restaurant proportions and would need to be tweaked for home use (though if one does a lot of French cooking, it's not a bad practice with the "mother sauces" to make large batches ahead of time, as they will keep for some days and are called for often). He uses boiled milk, not cream, but other recipes from around the same time commonly still used cream. He also doesn't give a recipe using chicken, only veal, but I've seen recipes for chicken Béchamel as an alternative (in Ranhoffer, for instance).

[Anonymous No.11257899]

>>11257888
>and fired with butter in a saucepan
s/fired/fried
Transcribed that by hand; typo is mine, not in the original source.

[Anonymous No.11257925]

>>11257888
Nobody gives a shit what some guy did over 9000 years ago
>checked and wrecked

[Anonymous No.11257951]

>>11257888
>boiled milk

[Anonymous No.11257966]

>>11257925
>Escoffier
>some guy
Tell that to Larousse Gastronomique.

>>11257951
"Boiled" in this context means simmered. Also, he's working with full-fat milk (indeed probably 5-6% as opposed to the modern American 4ish%), which is less prone to cuddling when boiled.

[Anonymous No.11258054]

Ah yes
>3 tablespoons (45 ml) butter
>3 tablespoons (45 ml) flour
>2 cups (500 ml) milk
>1/2 onion, finely chopped
>1 pinch nutmeg
>Some of your very own protein to taste

Bechamale sauce, bone appletit

[Anonymous No.11259439]

>>11257740
finely chopped = minced

[Anonymous No.11259609]

>>11259439
Imagine being this bad at reading.

[Anonymous No.11259625]

>>11259609
I said finely chopped, he made fun of it being minced.

[Anonymous No.11259645]

>>11259625
No, he used "minced" synonymously. He was insulting you for chopping it in general, not quartering it with a stuck clove instead. Do I also need to explain quartering to you?

[Anonymous No.11259646]

>>11256623
>45 ml flour

[Anonymous No.11259656]

Stop bitching about irrelevant shit in my thread

[Anonymous No.11259678]

>>11259656
>arguing over discrepancies in the recipe the thread was made for is irrelevant
That attitude is why YOU'RE irrelevant (in life).

[Anonymous No.11259836]

>>11257888
>
What is this thing with people claiming hot milk and cold roux is the only way to avoid lumps? I've always made it with hot roux and cold or atleast room temp milk and don't get lumps. Is it just an old wives tale or what?

[Anonymous No.11259842]

>>11259836
>Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps.
Fucked up the greentext like a pleb cause connection timed out mid post.

[Anonymous No.11259850]

>>11259656
Here is an idea
Stop being a stupid bitch with proficiency in complaining

[Anonymous No.11259912]

>>11257966
How is culinary school going so far?

[Anonymous No.11260549]

Yea, and put some mustard in too. That's how you make a proper cheese sauce for macaroni.

[Anonymous No.11260550]

>>11259645
I get it, but minced is not chopped. I dunno if this is a meme or something, I was just posting the first roux i found and it didn't have cream in it.

I am guessing someone thought it was too fancy... to make a roux with milk?

[Anonymous No.11260654]

>>11260550
Holy shit you are dense. Minced and chopped are both different from quartering. Mincing and chopping both result in small pieces that stay in the roux. A quartered onion infuses the roux with flavor but is removed from the final product, which is why it is left in large pieces (to be removed easily). What the fuck is wrong with you?

[Anonymous No.11260729]

>>11260654
Well, I am not OCD about my foods touching.

[Anonymous No.11261640]

I unironically think mac and cheese would taste great. Do it and post results.

[Anonymous No.11261779]

>>11260729
Not the guy you're talking to, just wanted you to know you're retarded thanks

[Anonymous No.11261795]

>>11261640
>I'm gonna go out on a limb and say that this incredibly common and popular dish that's been around for centuries would probably be good

[Anonymous No.11261824]

>>11261795
>My present self would like to extend his sincere and honest opinion in a moment of social vulnerability to explain that an extremely well-known and beloved method of preparing dairy infused carbohydrates that has been prepared by an exceptionally large and substantial portion of the population would likely be satisfactory if not even exceptional and heavily enjoyed by its consumer.