Got told my béchamel was "grainy and dead" by a line cook half my age

Been making béchamel the same way for 12 years. Pour cold milk into hot roux, whisk like crazy, never had complaints. This kid at the new spot watched me do it and said "that's why your sauce looks sad." Told me to heat the milk first. Tried it that night. Night and day difference. It came out silky and actually held together on the plate. Has anyone else had a basic technique completely wrecked by a younger cook?

3 comments

3 Comments

claire_walker16d ago

I mean, "grainy and dead" is harsh but maybe that kid just saved you years of frustration. I'd be curious if warming the milk also fixes that weird skin that forms on top when you let it sit. It's wild how one small tweak can change everything you thought you knew about something basic.

the_fiona16d ago

Three batches of homemade yogurt later and I'm still mad that a random kid was right about the whole milk temp thing. @claire_walker you're spot on about that weird skin, I used to peel it off and eat it like a weirdo but warming the milk first makes it way less gross. Now I'm wondering what other basic kitchen stuff I've been doing wrong my whole life.

holly_henderson8616d ago

Three batches of yogurt ruined and I still can't believe a kid was right about milk temp.