bellaluna
49143
2053
109
Edit: Apparently some folks are having issues with this image not showing up properly. Here is a direct link to the image: http://i.imgur.com/P3ToqlC.png Hope that works for you guys.
ProjectKurtz
favorite and forget
HazyCascadian
I know exactly what this recipe needs. More pixels...
Chunky4life
Can I get some pixels instead?
themetalheadcanadian
.
TerribleBot
.
Icem4n45
draco2011
Nice one putz
orphanhammer3000
They forgot potato sauce.
gabesdababe
I could read it just fine....
FutureRetroism
I'm guessing your not on mobile. The iphone app always jacks up these insanely long pictures.
errrikblack
As many recipes are there are pixels
fozzibab
I've been making bechamel sauces for mac and cheese for years and TRUST ME - you don't have to switch from a spoon to a whisk. One is fine.
brainman28
Does someone have 56 tomato I could borrow?
Trecares
I too am in need of 56 tomatoes.
Goraji
How many pixels are supposed to go in a Hollandaise sauce?
DaniaAudax
danirijeka
Horseradish. American. Welp.
IHaveNoExcuse
You want pixels? Here's twelve.
GuitarMuscles
I haven't heard of several of those sauces
Thefrenchasparagus
The Béchamel/Béarnaise one are bullshit, and I don't speak about the Velouté since it's not even a sauce (we consider it as a kind of soup)
TheThingThatGoesDumpInTheNight
Don't you get saucy with me.
HereForTheSurpriseMeat
The Bearnaise calls for 200 GRAMS of butter?? That's over 14 tablespoons, dafuq
Cheomesh
A bit under a half pound for us neanderthals
ShitSteve0Says
Pixels are overrated
discclaimer
Ok, but where's Puttanesca?
UliftesSGrant
My puttanesca really is the best
Hanselhessohotrightnow
Does your puttanesca bring all the boys to the yard?
demonjester1515
My chef friend told me it was better than his
ClaudeVondooby
Where is the recipe for brown sauce?
swedeonamoose
bearnaise is the best thing to ever come out of frrance.
swedeonamoose
use it on pizza, with your fries, with your steak and with a ton of other stuff here :D
ronronner
Either I need glasses or something fucky is up.
anthonyLG
pixels it burns
doubleponytogo
Since when tomato sauce is French??
wollydefender
Look up mother sauces
wintercoat
Believe it or not, it's true. They were the first to use tomatoes as a base for a sauce. Typically, they were cut and added to other sauces.
doubleponytogo
OK I looked it up bc I was too curious and it really is. I feel so lied to, right now. But thank you!
TimeFoDat
Ask Auguste Escoffier.
SmashleyAlyse
NobodysEverSeenMeAndBatmanInTheSameRoomBefore
I want sauce, but I'd settle for pixels at the moment
LisaGloria
Definitely blurry.
pobody
The iphone client barfs on this image. On a desktop it looks fine.
Wuuppa
Stop browsing on a potato.
bellaluna
Are there not enough in this post?
BasicallyAnApe
nope
barqshasbyte
I can read exactly zero words in this post on mobile.
crashmcleroy
I can read everything on mobile. Weird
bellaluna
I'm sorry, I don't understand why that's happening. Does this work for you?
TheGracefulDead
Yes
barqshasbyte
That is much better. OP is best OP :)
Malbak
Bechamel is milk, flour, butter, salt & pepper and that's it you sick fuck.
RetConMan
Yeah, over here in Real America® we just call it gravy. A discussion of roux would likely be a good primer here, but I'm no infograph expert
cklepper
Also, hollandaise is just eggs, butter, and lemon juice.
cklepper
And Bernaise is just hollandaise with tarragon.
nagrid
I've never seen a béchamel without nutmeg in it
TeslaTank
And you don't even need the salt & pepper.
SKELETONMAAAN
Stopped reading right there tbh
smoothmoose
&any suggestion other than 3 ingredient tomato sauce is just not smart at all. Tomatoes, onions & butter first, then other stuff. Look it up
Asbjorn
You don't need to add the milk in stages either. Hot roux, cold milk, no lumps, I guarantee it.
DocEternal
That's the opposite of how every culinary professional, myself included, that I know does it.
Asbjorn
Try it, it hasn't failed me once. You have to cook the Roux for a minute, but then you can dump in cold stock and whisk.
DocEternal
Yeah, at every restaurant I've worked and in culinary school we always made the roux first, the. Set it aside to cool to dump into hot stock
Asbjorn
well then I guess you have to ROUX ROUX FIGHT THA POWA
DocEternal
Same result though; always worked great and no lumps.
bellaluna
But that sounds really plain...
SKELETONMAAAN
That's what bechamel is my friend. A mere base. No fancy shit.
bellaluna
There you go. It's a BASE. These are sauces, which use bases. All of these sauces are seasoned.
SKELETONMAAAN
Yeah, that's why bechamel shouldn't even be on this list.
bellaluna
It's a seasoned bechamel sauce. You don't pour plain bechamel on your food, do you?
DocEternal
Bases are a type of sauce. Béchamel is one of the primary Mother Sauces from which almost all others are derived.
bellaluna
You don't really use bases AS a sauce. You don't cover your noodles in plain bechamel, you season it.
bellaluna
I understand what you're saying, but I feel like you're missing the nuance between a base and a sauce in this instance.
bellaluna
The fact that you're saying it's a sauce from which almost all others are derived means you're using it as a base, not a sauce.
bellaluna
But they're sauces. A seasoned bechamel is a sauce, an unseasoned bechamel is a base.