Stamets@lemmy.world to People Twitter@sh.itjust.works · 10 months agoI'm calling the policelemmy.worldimagemessage-square96fedilinkarrow-up1811arrow-down117
arrow-up1794arrow-down1imageI'm calling the policelemmy.worldStamets@lemmy.world to People Twitter@sh.itjust.works · 10 months agomessage-square96fedilink
minus-squareAHorseWithNoNeigh@lemmy.dbzer0.comlinkfedilinkarrow-up20·10 months agoI had no idea it was called Béchamel, lol. I always referred to it all as roux as you really just add more to the base sauce. The more you know…
minus-squareNachorella@lemmy.sdf.orglinkfedilinkarrow-up44·edit-210 months agoRoux is flour and butter. Bechamel is a roux + milk. Mornay is a bechamel + cheese.
minus-squareUsernameIsTooLon@lemmy.worldlinkfedilinkarrow-up31·10 months agoSo you’re telling me it’s a Macaroni Mornay this entire time?
minus-squarehydrospanner@lemmy.worldlinkfedilinkarrow-up15·10 months agoAnd a Macaroni Afternoon too!
minus-squareBlanketsWithSmallpox@lemmy.worldlinkfedilinkEnglisharrow-up5·10 months agoMacaroni good night. 🚪 🛫
minus-squareNachorella@lemmy.sdf.orglinkfedilinkarrow-up5·10 months agoDoesn’t quite have the same ring to it, but I think so.
minus-squareFashim@lemmy.worldlinkfedilinkarrow-up4arrow-down2·10 months agoBechamel traditionally has a cloute (onion studded with cloves and bay leaves) and nutmeg added to it. But ain’t nobody got time for that
minus-squarecaptainlezbian@lemmy.worldlinkfedilinkarrow-up6·10 months agoBéchamel and roux are different, but only by an ingredient
I had no idea it was called Béchamel, lol. I always referred to it all as roux as you really just add more to the base sauce. The more you know…
Roux is flour and butter. Bechamel is a roux + milk. Mornay is a bechamel + cheese.
So you’re telling me it’s a Macaroni Mornay this entire time?
And a Macaroni Afternoon too!
Macaroni good night. 🚪 🛫
Doesn’t quite have the same ring to it, but I think so.
Bechamel traditionally has a cloute (onion studded with cloves and bay leaves) and nutmeg added to it. But ain’t nobody got time for that
Béchamel and roux are different, but only by an ingredient