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Bechamel is Better Than Ricotta
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Bechamel is Better Than Ricotta

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#food #cooking #recipe #chef #cheese

7 Comments

  2. Inken Hafner

    And it's 63g of flour precisely, if you take 65g you'll have to portion the lasagna with a crowbar.

  3. FrejaInWonderland

    You put the plastic wrap onto the surface to prevent condensation, not skin forming. Or rather – if you put the plastic wrap on top of the bowl the still won't be any skin but the steam will form water droplets that can mess with the texture later on.
    Nerdy fact? Maybe. But also the number one fact that almost every single internet chef gets wrong. 🙂

  5. TheCardq

    Alright, but who in their right mind with the option to do so would not choose to simply use both.

  6. therangersgrouchreturns

    Rather than cold milk, heat the milk gently but not to just before a simmer and add a whole onion, a little nutmeg. Make sure to sieve the flour and whisk the milk in your saucepan off the heat until smooth. No lumps off the heat and do it really gradually. Then follow the rest. I am a chef and this helps stop lumps forming and no need to fix it later. If anyone messes up as we all do, then the sieve part is handy to know. I have found 75g butter and flour to be good in terms of thickness of the sauce at the end. For the Bechamel, equal parts flour and butter is a must. Also for a lot of people who don't know the sauce by Bechamel, this sauce is your basic White sauce, mainly used on Lasagne but is also the base for cheese sauce for Mac and Cheese etc.

  7. AmazingAlpaca

    > Bechamel is Better Than Ricotta

    No shit? That's why literally nobody uses ricotta in lasagne in Italy. That's only for very special occasion lasagne that are made in very limited areas in very limited times of the year (like carnival and such).

    The US suffers from founder's effect from what regards Italian culture – they mostly got people from very specific regions in a very specific time period, and the uses of those areas were assumed to represent the whole country. Which they don't.

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