What are the roux mixes

 Processed butter, sweat and bechamel

(Microwave recipe)

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:

 MANEGGIATO BUTTER

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.

Ingredients:

butter

gr

100

Flour

gr

100

Preparation:

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 ...

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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.

GRADE:

For some preparations, such as the dough for croissants, a butter-treated 4 1 is required, then with a heavy excess of butter.

ROUX

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.

Ingredients:

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.

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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.

GRADE:

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.

Bechamel

Bechamel

Thinking about how many dishes it will take the b├ęchamel 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.

Ingredients:

red

G.

100

milk

ml.

500

salt

Q.s.

nutmeg

Q.s.

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.

Preparation:

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 b├ęchamel 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.