Marcella Hazan Bechamel Woes
Hey Chowhounds–
I’ve made hundreds of bechamels in my life with no real problems. My general technique is almost equal amounts of flour (a little less) and butter cooked together, add the milk a cup at a time, bring to a boil, reduce heat, stir until thickened.
I’m making a bunch of Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude