What are the roux mixes
Processed butter, sweat and bechamel
These three recipes often go together: for me, in fact, the success of a bechamel is based on a base of well-mixed sweats; And again, the roux requires the use of a hand butter in an expertly prepared ... and then put them together!
Here you are:
I use the treated butter (1 to 1 - one part butter for each part of flour) as a base for making the roux and for making the classic puff pastry.
To facilitate my preparation ammorbidisco the butter in the microwave (- 1W power 2 'x 160 times).
ATTENTION: The butter should only become soft and not even mention the melting!
Alternatively, leave it at room temperature for half an hour and then work it in a bowl until creamy ...
Then we gradually form the flour into the butter until frothy without lumps.
If I use a puff pastry for a batter, slaps it down between two sheets of plastic or foil and place in the refrigerator to cool. If I use it for a roux go straight.
For some preparations, such as the dough for croissants, a butter-treated 4 1 is required, then with a heavy excess of butter.
The white roux is the ideal basis for preparing a bechamel without any problems. And it is also the ideal binder for sauces, to be more solid (to be used with meditations ...); Since the flour is already cooked, the sauce remains more digestible!
Although you can put on fire (very low) in a saucepan and cook with a wooden spoon, stirring constantly, I prefer to use the microwave.
Preparation:Note: Salt and spices should only be used if required by the recipe for which the roux is being prepared
Cook in the microwave in a special bowl for 160W 2 x 3 times, stirring each time. When the cream is mixed well, cook it in 350W 2 'x 2 times, always stirring.
Since each microwave works in its own way, it's better to try the roux: it will be ready when the taste of the raw flour is almost gone.
If the white roux is cooked in a saucepan over an open flame, always on low heat, and continuing to mix, it can be turned into a very golden color. This roux is ideal for binding roasts or pot roasts.
Thinking about how many dishes it will take the béchamel in is a business; but they are so many ...
And even for this sauce, which can be made with the whisk and so much attention on the stove, I prefer to resort to the microwave.
Pepper and other flavors and spices depending on the recipes for which the sauce is intended
NB: if you want a more or less thick bechamel, reduce or increase the amount of milk, up to a liter: this is extremely thick, often as a base to be diluted with yogurt or other liquids.
Mix the roux with salt, nutmeg and a third of the milk in a microwave; I use a special whisk with spatulas that you can find in the grocery store, but the regular whisk is fine! Put the microwave in 350W 2 '. Mix and add another third of the milk; After another pass in the microwave, mix and add the rest of the milk; Mix the whole thing together, make a new pass to the microwave, and then gently mix with the whisk: there shouldn't be any lumps, but it's always better to prevent them.
At this point, bake at 500W for 1 ', two or three times, stirring each time, until get the right consistency.
It goes without saying that the béchamel must be constantly mixed and monitored when cooked on the fire, taking care to remove it from the flame if it binds irregularly (e.g. forms lumps).
ADVICE AND NOTES:
It is my opinion that in many recipes too much bechamel weighs the flavor of the dish; For this reason, also because I like it better, sometimes I replace half the sauce with the same amount of the yogurt, mixing it together with the moment of use.
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