Shoutout to the new cook who showed me I was overcomplicating my bechamel

For years I made my bechamel sauce by slowly adding cold milk to a hot roux, whisking constantly to avoid lumps. Last month, a new prep cook at our spot in Charlotte just dumped all the warm milk in at once and stirred with a wooden spoon. I was ready to yell, but his sauce came out perfectly smooth in half the time. It made me realize I was following old school rules that just added extra work. What's one kitchen rule you've found you can actually break?

2 comments

2 Comments

betty_barnes15d ago

That warm milk trick is a game changer. Same with letting pasta water come back to a boil after adding the noodles, no need to babysit it.

xena88615d ago

I mean, I always babysit my pasta. If I walk away, it boils over every single time. Maybe my stove just runs hot.