so my dad's sausage gravy was actually sausage infused bechamel.... heck the more I watch this channel the more I find out my family's recipes are actually fine dining.. no shade, I'm serious. I just thought it was good food. now I see how good it really was and why everyone always wanted to eat at my house.

@stephandiehl3893

2 жыл бұрын

ima have to change the name of my restaurant to Bubba’s Biscuit Béchamel and Burger Barn

@blakereeder1714

2 жыл бұрын

Southern white gravey is just a thicker bachemel they are related ... I litterly just thought about this today and I was dumbstruck

@marcohernandez9674

2 жыл бұрын

They all derive from the 5 mother sauces of classical French cuisine: bechemel, tomato, espagnole, hollandaise and veloute. ;)

@rickross5421

2 жыл бұрын

Hello can you help me with that ? You father used to infuse raw or pan/oven cooked sausage in milk ? Can you please further inform us about this recipe ? It sounds really good

@mordeys

2 жыл бұрын

@@rickross5421 he just fried his sausage crumbles and just as they started to get the little crispy bits he would put his flour in and cook his flour in with the sausage and grease. The sausage finished cooking with the flour. Then he would add just a little bit of whatever milk he was using, most of the time it was regular vit d but sometimes it was half n half or canned milk. It would let that tighten up then very slowly add milk or water if he used canned milk. Never lumped on him. He also would save back the grease from sausage patties or bacon and cook the flour in that for other sauces. One he addedd coffee and milk to, one he added chicken broth too. My favorite was frying up onions and canned mushrooms in bacon grease and cooking the flour in that. It could be made with any milk or any stock/broth. If he wanted it smooth he ran it thew the jam sieve. You could put that over any meat, pasta, noodle or potato. It was great as a base to casseroles. Made being a poor broke kid full and happy. Leftover chicken with that base poured over a 50 cent (at the time) bag of egg noodles and we ate like kings.

This is on its way to become the most valuable cooking channel I subscribed to. Great video!

@FrenchCookingAcademy

6 жыл бұрын

thanks a lot that mean a lot to me when people find my content useful 😀😀👨🏻‍🍳👍🎉

@cookwithmonikatalwar

6 жыл бұрын

I think too...✌

@irenabe973

6 жыл бұрын

Wow. nice

@truth4004

5 жыл бұрын

I agree. I am learning a lot thanks to the french chef. :D

@LizzieWhiz

4 жыл бұрын

Agree 100%. The instructions are simple and clear I subscribed and I just found out why my Bechamel sauce goes lumpy...invaluable information.

This clears up the confusion brought about by the sauce making theories from other vids. Well done.

My uncle and I used to pick wild morels. After they were washed, the morels were rolled in flour and fried until golden then put on buttered bread and eaten open-faced. Your sandwich looks yummy.

@icmull

5 жыл бұрын

I buy them for $125... fml

@giovanna722

2 жыл бұрын

Where did the mushrooms grow?

Perfect instructions that make it easy to use these techniques for other dishes. I really like how you always say the heat you are using. That's a thing a lot of other channels ignore.

Wow!! I wish I was there. This way in preparing the béchamel sauce takes this mother sauce to a whole new level for me. Thanks Stéphane.

Just have to say this is the best technique chanel on KZread for a simple reason: you go into detail about temperatures wherever it matters. So many places gloss over how hot pans should be etc.

The most reliable, accurate, non pretentious French cooking channel in KZread universe 🤗🥰 with 💖 from 🇨🇦

Excellent explanation on adding flavors to the béchamel sauce. I look forward to more of your videos to learn more.

just found your channel its awesome - Im a Brit ( in Canada ) cooking a French Bechamel Sauce to make a Greek Mukasa ,, and thanks to you it turned out Great -- Earle -

I love your explanation! So great! Thank you for teaching us! Hugs from Brazil.

Thanks,great teaching

Love love love your channel thank you for motivating me to cook out of the box. Truly appreciate it !

I wold have chosen a different bread and pressed it so its somewhat flattened when ready to build, but i am completely overwhelmed by your vivid description of the upcoming taste experience deliverately achieved due to excellent composition. Sign of a great cook. What a fabulous sandwich.

Thank you very much for taking your time to explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️

My favorite channel right now

One thing I love the most about this video is that he explains how it’s going to be properly eaten 🤌

love how you cook and explain as you go

2nd method is much much better!!! Thank you again

this is my new favorite channel

Thank you so much for the tutoriall. Nicely explained. Love it!!

This is the best way to teach people

Thank you very much for taking your time yo explain the essence of French cooking! Your videos are so good 😊 I am learning so much from you. Greetings from an Australian Russian ❤️

Amazing skills ! Thank you for sharing with us. 😌👏

You absolutely KILLLED IT with this recipe. Just to be clear, where I'm from, that means you did an incredible job! I loved this bro.

BAMM!!! What a creation... Thumbs up, man!

Whoa, that is one decadent croque monsieur. I like your style, sir.

@FrenchCookingAcademy

6 жыл бұрын

😋😋thanks

Never thought about doing an “infusion “ for a bechamel. Great lesson!

Wow! This is brilliant. Using the morel as a flavouring agent then reuse it. Only the French 👍. I have morels in my side garden. Hope they appear soon!

love everything you do is very goo! thank you.

the bite experience explanation is 👌

I love to see a chef who is seriously enthusiastic about the lovely food he is cooking! Thanks for this video.

@coolerkin

Жыл бұрын

Check out Chef Jean Pierre

Wow, the way you described how the sandwich was going to taste just made my mouth water. A "very" Moveable Feast.

@FrenchCookingAcademy

5 жыл бұрын

🙂

I like you're accent.. when you say butter 😊.. looks yammy as always.. thank you.. greetings from Belgium🌻

Your content is interested and useful to me. Thank you.

LOVE YOUR VIDEOS ♥️

Another great video! Thank you!

Delicious! I have to try this.

Looking very tasty!

I've never learned so much from one video. Thank you.

Good job chef

Outstanding. Cheers from Ottawa, Canada.

@FrenchCookingAcademy

4 жыл бұрын

Thanks 🙂

That bechamel looks great. Love your new workspace. Cheers!

I have use a similar recipe for years when doing party or large snack size vol o vents. I use onion, celery, carrot, bay leaf, salt and pepper and sometimes add a quarter of a chicken stock cube when doing chicken or mushroom vol o vents. And do it the same way as you do. I find the white sauce version bechamel sauce (white sauce) to bland so pleased to see you do very similar way. You made my mouth water at the thought of it mmm lovely.

This is the classics the perfect basics needed to cook amazing food

Waaah I like it from Kenya in Africa

It's so good to watch an expert, you are very good...…..Thanks

@FrenchCookingAcademy

6 жыл бұрын

i would not go as far as that but i am trying and enjoying learning new things 🙂

Found this video while looking for a good sauce to go over my Swedish meatballs. Since I love Morels, I had to click. My god, that sandwich! The crunch! Made me drool. Introduced me to a new cheese. I also love Mascarpone, and I really want to try that infused Gorgonzola. I have to rewind a bit and listen to that crunch again. :) Great video. Subscribed.

This is like a refresher course from culinary school and my professional culinary career,thank you

@FrenchCookingAcademy

5 жыл бұрын

my pleasure 🙂

wow that sandwich looks so good

Thanks!

Excellent.

Man, I love your attitude :D great video

Wow! This is the fansiest sandwich ever. Looks delicious!

Magnifique!

The sauce looks exquisite

Loved you because of the ham and cheese part...gorgonzola love it

Really helpful. I will use the second method on my next bechamel. Awesome Croque Monsieur by the way!!

Thank you

Sooo good...I'm going to be using this recipe

So delish.

Absolutely delicious ! I wish I was in Paris.

That looks delicious and sounds great too!

Je vous remercie! C'était sûblime! J'adore vos vidéos xoxo

Just 1 video watched, and im hooked and sub. Really good quality.

You are a wonderful sandwich chef, monsieur. That looks perfect!

@FrenchCookingAcademy

2 жыл бұрын

😋👍

I like how he described the experience of eating the sandwich

Looks so yummy😊

I'm learning a lot. Very useful and interesting content. Thank you.

@FrenchCookingAcademy

6 жыл бұрын

glad to hear it is useful 😋👨🏻‍🍳😀

haha, I love the play by play of the first bite!!!!

Bien content d'avoir trouvé votre canal - merci - salutations du Québec

@FrenchCookingAcademy

5 жыл бұрын

merci à vous et bienvenue 🙂👨🏻‍🍳

You just invented the ultimate Croque Monsieur crunch and mouthwatering ooze with that delicious sandwich...I could listen to your culinary instructions all day...JTD

The croque monsieur has been one of my favorites since the early 1980s. I got a scallop shell, stove top, croque monsieur iron back in my WIlliams-Sonoma days. These days I tend to go for the croque madame. Yes, the iron is not necessary, but it is fun. I have not seen the 2nd version of bechamel (hot milk), I will certainly give that a try!

Congratulations Chef. That looks Amazing! I sent you a vídeo from an Alain Ducasse school with another variation of the Croque Monsieur. Merci beaucoup

@FrenchCookingAcademy

6 жыл бұрын

hi walter hope you are well. and yes I will add the version in the next video thanks walter .

This sauce is said to have been used w/cod in the 1800's, which led to the Americanized version of tuna casserole in the 1950's. Idk where my research & creativity will land but I'm very thankful for this content.

Nice!

Merçi . This was very informative. I love your channel.

@FrenchCookingAcademy

5 жыл бұрын

thanks for watching 🙂👨🏻‍🍳

Great 👍

Incroyable! Love your use of morels.

Bonjour! Thankyou for this recipe..I get confuse with everyone's recipes..yours is magnifique! 🥰🥐👍Merci

@FrenchCookingAcademy

4 жыл бұрын

Thanks for the feedback

Great thanks

@FrenchCookingAcademy

5 жыл бұрын

🙂👨🏻‍🍳👍

Very good idea to flavor the Milk. I am not a professionell Cook, but i like cooking very much. Thank you for your Videos 👍✌️

That's a sandwich Mama mia IAM hungry now Thx for sharing

Mmmm! 😍😍😍 Is right!

And now I am hungry. Looks really good!

@FrenchCookingAcademy

6 жыл бұрын

😋😋👨🏻‍🍳

Awesome!

One of the better movies I have seen about béchamel sauce. Thank you for sharing your knowledge with us. I also have one question: can I also make the sauce on buckwheat flour?

My God Stephan doesn't fuck around. The sandwich looks like it's the best sandwich in this dimension and possibly the neighbouring ones.

Awesome

Wonderfull !! I talk from Brazil, coutry of são Paulo state

This explained a bechamel so much more than the previous 10 videos I watched. Thank you so much. I do have a question though. I understand butter and flour is like 1:1 but what about the milk? How much or how little do I add?

just magnificent

Love it

omg amazing

Book marking this one for later. So delicious!!

awesome

Amazing

Wow I had no idea bechamel sauces could be made like this.. I don't think I'll ever make a plain bechamel sauce again. Also this sandwich look so delicious! It was thoughtful, not too much of any one ingredient. Does anyone know if the chef have a cook book?

@deendrew36

4 жыл бұрын

vagas99 he mostly uses a classic book by Auguste Escoffier. The Culinary Guide, I imagine it is called in English. Before long though, he should take his twists on the recipes and put them in a book of his own.

@academiereparation3662

Жыл бұрын

@@deendrew36 The book will not be enough to learn without this channel and others...

Good idea to let the roux cool down and put infused hot milk in it. Thanks for the tip! For my taste you should whisk more heavily in order to avoid lumps..

I made this sauce tonight. I added cheese and minced ham. I put it on top of asparagus that were topped with poached eggs. Excellent low carb meal. I was delicious!! I could eat that sauce out of the pan with nothing else.