This technique, used in Ina’s recipe, will help the bechamél sauce thicken more quickly. Warm your milk before adding it to the roux: After creating a roux with butter and flour, slowly stream in warm milk instead of adding it in cold (you can either warm the milk in a liquid measuring cup in the microwave or in a small pot on the stove).And speaking of noodles, feel free to get creative: I actually find shells and cavatappi to be much more interesting than elbows. As a general rule of thumb, elbow noodles take about five minutes to cook to al dente. Don’t bother adding oil to the water, and definitely don’t rinse your noodles after you drain them, which will wash off the starchiness that helps the cheese sauce cling to the pasta. This will season the pasta from the very first step, adding flavor to the final dish.
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