53 min listen
SCS 011 | Béchamel Sauce
ratings:
Length:
35 minutes
Released:
Jun 30, 2017
Format:
Podcast episode
Description
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.
Released:
Jun 30, 2017
Format:
Podcast episode
Titles in the series (74)
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes: In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d' by Stella Culinary School