![]() A traditional bechamel, cooked for about 30 minutes (much longer than a quick bechamel), melds the ingredients together and deepens the flavor. To start, you make a bechamel sauce by first making a roux (cooking butter and flour together until the flour loses its raw taste), then adding milk, a little nutmeg, cayenne, dry mustard and a bay leaf. There should be just enough toasted bread crumbs to give it some crispness (but nobody wants a mouthful of panko). It should be lush with lots of cheesy sauce, and the pasta should be firm and substantial. ![]() Properly made, plain old macaroni and cheese can be transcendent.
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