Pasta dreams can come true: Make the perfect béchamel sauce that won’t go bad for a week – Economic Times

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Cooking has become one of the most common activities which is helping people beat boredom indoors. With limited access to mouth-watering cuisines around this time, this is the perfect time to bring the international kitchen home.

Get the French cafe feel at the comfort of your home with this delicious béchamel sauce recipe.

Melbourne-based chef Jacques Reymond, Director at Bistro Gitan, L’Hotel Gitan and Turtle Island Resort in Fiji, relies essentially on two major ingredients to make a smooth and thick béchamel – fresh full cream milk and good quality butter.

The best thing about this white sauce is that it can be best for a week in the fridge. You can reheat easily as long as you stir or whisk it gently in a desired temperature.

The below mentioned quantity to make béchamel will be enough to coat a large lasagne or poached eggs, a dip for your veggies, and will also work great as your white sauce base for the penne pasta.

THE PERFECT BÉCHAMEL SAUCE

Ingredients:
Fresh full cream milk: 500ml

Butter: 35g

Refined flour: 35g

Salt to taste

Pepper to taste

Nutmeg: A pinch

Sweet paprika: A pinch

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Jacques Reymond's mouth-watering​ béchamel ​sauce​.

Jacques Reymond’s mouth-watering béchamel sauce.

Note:

– You can increase the butter and refined flour up to 45 gm each if you are after a thicket béchamel, but do not go over this proportion or you will make plaster for the walls

– For gluten free sauce, replace refined flour with 20 gm of potato starch and 15 gm cornstarch. Use same technique and proceed

Method:


Making the roux (a mixture of butter and refined flour)
– In a pot, place the butter cut in cubes and cook on a medium heat. Wait till it gets a nice golden colour, and the roasted nut aroma comes through

– Add flour and mix well. Cook this mixture for 3 minutes at low heat, stirring constantly with a whisk or a wooden spoon

– It is important to cook the flour for a while so you don’t taste it in the final product

Making the Béchamel
– Pour cold milk. Bring the heat intensity to medium again. Add the seasoning, and keep stirring the sauce until it starts to boil

– To obtain a smooth béchamel, always mix the hot roux with cold milk or vice versa

Cooking the sauce
– Bring the mix to low flame. Cook for another 5 minutes until you have obtained a smooth, thick and unctuous béchamel

– To add extra flavour mix through gently a small amount of grated Comté cheese once your béchamel is done and has cooled down to about 60 degrees.

Optional step: Let the béchamel cool down in the pot for 10 minutes, and add 60 gm of grated Comté cheese or cheese mix. You can then eat the béchamel straight away or transfer to a container and place in the refrigerator.

World Pasta Day: Types And When To Use Them

Play Slideshow

Make Pasta, The Indian Way

25 Oct, 2018

Pasta has become one of the most-common food items in the Indian kitchens.

Before you get busy experimenting with the various pasta recipes in your kitchen, it’s important to understand the types of pastas that are easily available in India.

On World Pasta Day, here are the different types and what sauces go well with each one of them to ensure a delicious meal.

Source: Thanks https://economictimes.indiatimes.com/magazines/panache/pasta-dreams-can-come-true-make-the-perfect-bchamel-sauce-that-wont-go-bad-for-a-week/articleshow/75533385.cms