Step 1: Scorch milk for like 2 hours without stirring Step 2: In separate pot heat up a bunch of butter and add flower. Step 3: In third pot, pour in scorched milk and add roux. Step 4: Profit?
by Fallingpeople
36 Comments
CantaloupeCamper
It almost looks like it was left out and it grew stuff … a lot of stuff.
WonUpH
That’s the Mordor recipe
TheOneWhoCheeses
Our dishwasher would stab your former chef
guitarromantic
Worried that “flower” is the genuine ingredient used given how bad the rest of this looks
GhettoSauce
So let me get this straight: Step 1: burn milk Step 2: make roux Step 3: combine & add more roux Step 4: lose cost of milk, butter, flour, labor for him, labor for dishwasher and whatever my last nerves cost while taking the time to explain why he’s a fucking asshole ?
Bro, “former” better be permanent, lol
bigredplastictuba
My favorite is when they reheat it in an aluminum pot and whisk the shit out of it
PatchesDaHyena
Is “bechamel” French for “trypophobia inducing insect eggs”?? Because if it is, he is right on
PurBldPrincess
Gee how I love the smell and taste of burnt milk.
MakeSomeDrinks
So uh. How’s it taste?
Fun_Can_4498
Crazy how many hacks out there call themselves chefs. Make me sad…
Cardiff07
Mmm toasty
Scum_Lord_Jim
My head chefs bechamel has the consistency of mushy peas so I feel you.
Prinzka
My first thought without reading the title was “uh oh, someone messed up a batch of caramel”….
Lazerith22
This takes me back. Your former chef work in Hamilton by chance?
lallsballs
Before I read the headline, I was thinking “that’s a really nice looking tiramisu”.
serenidynow
I want to fight whoever did this
DamageFactory
Oh, yeah, I also brown my milk first
Whatareyoulakey9
What a fuckin knob
Unfair-Volume-3122
Get out the bench scraper to get this off
mrdarknezz1
What the fuck
9999steps
Some “chefs” say that’s a gumbo base.
Wiggie49
So they don’t know how to make a bechamel, got it
x_VITZ_x
What the fuck
DJ_Catfart
It’s always awesome when the “chef” tries to pretend they’re a cook
JUSTGLASSINIT
was your former chef an Uruk-Hai perhaps?
Nomadic_Chef
You mean burntchamel
Rusty_Tap
Chef at my place made a lovely bechamel (post mixing roux and milk) the other day that took almost 4 hours to carve off the bottom of the pan. I think he must have left it on when he went home and took it off the following day when he came in.
Ranunix
Okay, but this looks like when a sidewalk gets worn down too much and the pebbles start showing through.
DJMagicHandz
It’s going to taste like burnt milk…
Bozlogic
This is wild. How do you fuck up a mother sauce, much less use more than 1 pot to make said mother sauce?
mkstot
The béchamel always tastes better with a smoky accent. It says so in the LaRousse /s
TJNel
My favorite way to make it is in our steam jacketed kettles as it’s almost dummy proof. I’ve burnt some before in pans.
36 Comments
It almost looks like it was left out and it grew stuff … a lot of stuff.
That’s the Mordor recipe
Our dishwasher would stab your former chef
Worried that “flower” is the genuine ingredient used given how bad the rest of this looks
So let me get this straight:
Step 1: burn milk
Step 2: make roux
Step 3: combine & add more roux
Step 4: lose cost of milk, butter, flour, labor for him, labor for dishwasher and whatever my last nerves cost while taking the time to explain why he’s a fucking asshole
?
Bro, “former” better be permanent, lol
My favorite is when they reheat it in an aluminum pot and whisk the shit out of it
Is “bechamel” French for “trypophobia inducing insect eggs”?? Because if it is, he is right on
Gee how I love the smell and taste of burnt milk.
So uh. How’s it taste?
Crazy how many hacks out there call themselves chefs. Make me sad…
Mmm toasty
My head chefs bechamel has the consistency of mushy peas so I feel you.
My first thought without reading the title was “uh oh, someone messed up a batch of caramel”….
This takes me back. Your former chef work in Hamilton by chance?
Before I read the headline, I was thinking “that’s a really nice looking tiramisu”.
I want to fight whoever did this
Oh, yeah, I also brown my milk first
What a fuckin knob
Get out the bench scraper to get this off
What the fuck
Some “chefs” say that’s a gumbo base.
So they don’t know how to make a bechamel, got it
What the fuck
It’s always awesome when the “chef” tries to pretend they’re a cook
was your former chef an Uruk-Hai perhaps?
You mean burntchamel
Chef at my place made a lovely bechamel (post mixing roux and milk) the other day that took almost 4 hours to carve off the bottom of the pan. I think he must have left it on when he went home and took it off the following day when he came in.
Okay, but this looks like when a sidewalk gets worn down too much and the pebbles start showing through.
It’s going to taste like burnt milk…
This is wild. How do you fuck up a mother sauce, much less use more than 1 pot to make said mother sauce?
The béchamel always tastes better with a smoky accent. It says so in the LaRousse /s
My favorite way to make it is in our steam jacketed kettles as it’s almost dummy proof. I’ve burnt some before in pans.
C-lassic
Pancake?
That needs a stir.
Yum
Burnchamel