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Message
re: Help with a béchamel.Update page 3
Posted on 7/31/11 at 2:31 pm to fr33manator
Posted on 7/31/11 at 2:31 pm to fr33manator
the milk doesn't have to be hot, that's why it needs to be added gradually, while whisking constantly...
0
Posted on 7/31/11 at 2:32 pm to Gris Gris
A ? Gris. What did the Choc do to bet the ban hammer?
Posted on 7/31/11 at 2:33 pm to CITWTT
quote:
Soup base, Better Than Bouillon(multiple flavors), on the soup aisle in glass jars, it is the the shite to get.
I usually make my own stock.
But I have some knorr bouillon just in case, plus plenty of canned stock.
Posted on 7/31/11 at 2:34 pm to Gris Gris
What I meant was does my dairy need to be hot when I am adding it?
Some recipes that I saw called for scalded milk.
Some recipes that I saw called for scalded milk.
Posted on 7/31/11 at 2:35 pm to fr33manator
Bouillon cubes or powder are almost all salt as the main ingredient. BTB is made from the animal parts of each flavor, and muy delicioso as a soup starter.
Posted on 7/31/11 at 2:39 pm to fr33manator
The dairy doesn't need to be heated before adding. I've never heated it.
Posted on 7/31/11 at 2:42 pm to CITWTT
True. But I can make a hell of a stock with just some veggie parts and bones.
I like mine better.
Sorry. Thanks for the advice though.
I'm just old fashioned when it comes to my stocks and broths
I like mine better.
Sorry. Thanks for the advice though.
I'm just old fashioned when it comes to my stocks and broths
Posted on 7/31/11 at 2:43 pm to Gris Gris
quote:
The dairy doesn't need to be heated before adding. I've never heated it.
Ok, thanks.
And if the store doesn't have the aforementioned cheese, what would be a good alternative?
Posted on 7/31/11 at 2:54 pm to fr33manator
Smoked gouda.
Posted on 7/31/11 at 3:02 pm to fr33manator
Making your own stock is ideal. I think the BTB suggestion was in case you weren't doing that or didn't have any on hand.
I don't know what to suggest for the cheese. It depends on what seasoning you plan to use. Are you going Italian on this soup?
To be honest, the ingredients, mixed together, don't appeal to me. I think it's the broccoli with the tomato sauce that throws me. That being said, you could garnish with a good parmesan or romano or a mixture of the two and maybe some crispy fried bacon or prosciutto. I'd omit the broccoli, probably add a bay leaf and go with more of an Italian flavored soup like a tomato bisque with chicken. That's a personal taste and not meant to be critical of your endeavor.
I don't know what to suggest for the cheese. It depends on what seasoning you plan to use. Are you going Italian on this soup?
To be honest, the ingredients, mixed together, don't appeal to me. I think it's the broccoli with the tomato sauce that throws me. That being said, you could garnish with a good parmesan or romano or a mixture of the two and maybe some crispy fried bacon or prosciutto. I'd omit the broccoli, probably add a bay leaf and go with more of an Italian flavored soup like a tomato bisque with chicken. That's a personal taste and not meant to be critical of your endeavor.
Posted on 7/31/11 at 3:04 pm to fr33manator
quote:
Ok, I've got a mind to create a new dish today
I hope you don't take credit for this "creation".
Posted on 7/31/11 at 3:08 pm to Gris Gris
Well, I meant to add the broccoli to the chicken bacon leek soup I made last night.
But I forgot and really just wanted to experiment.
I just want to add enough of the tomato sauce to pink it.
So I suppose it would end up being some kind of pink chicken, broccoli and bacon cheese soup.
I don't know anymore. I might go a different direction.
My best friend is the real chef, I'm kind of trying to emulate his style, which is to start with a start and just go from there.
It's as if he's an artist.
Maybe I'm trying to make the soup too busy
But I forgot and really just wanted to experiment.
I just want to add enough of the tomato sauce to pink it.
So I suppose it would end up being some kind of pink chicken, broccoli and bacon cheese soup.
I don't know anymore. I might go a different direction.
My best friend is the real chef, I'm kind of trying to emulate his style, which is to start with a start and just go from there.
It's as if he's an artist.
Maybe I'm trying to make the soup too busy
Posted on 7/31/11 at 3:08 pm to Gris Gris
quote:
I think it's the broccoli with the tomato sauce that throws me.
i was thinking the same thing...
Posted on 7/31/11 at 3:21 pm to fr33manator
quote:
Maybe I'm trying to make the soup too busy
Could be. I know you're trying to use some ingredients you have on hand. No harm in trying and if you don't like it, you can make a note of what you'd do different next time. You might find you do like it, though. Nothing wrong with experimenting with things you like.
Was the chicken bacon leek soup a cream or broth based soup?
I was going to suggest either omitting the broccoli and going with the tomato bisque type thing or omitting the tomato and going for a broccoli cheese based soup with chicken, in which case quite a number of cheeses would work.
Posted on 7/31/11 at 3:29 pm to CITWTT
CIT, see the TulaneLSU Support Thread on Help. Ignore Rag's posts in which he attempts to speak authoritatively on behalf of the universe.
Fr33, forgive the interruption...back to your questions, now...
Fr33, forgive the interruption...back to your questions, now...
Posted on 7/31/11 at 3:32 pm to fr33manator
just my opinion, but i think simple is generally better...
Posted on 7/31/11 at 3:38 pm to fr33manator
Another option would be to omit the tomato component and go with a roasted broccoli and chicken bisque of sorts. Roast the broc, but sauté everything else.
This post was edited on 7/31/11 at 3:39 pm
Posted on 7/31/11 at 4:09 pm to Gris Gris
quote:
Was the chicken bacon leek soup a cream or broth based soup?
Half stock/half heavy cream.
Plus some fontina and fresh mozzarella I ha lying around
Posted on 7/31/11 at 4:15 pm to Gris Gris
Thanks for all your help so far. What am thinking of doing is this. Making the béchamel. Adding the meats and stock and cheese and 1/2&1/2.
Then removing a portion and mixing some of the tomato sauce and seeing how it marries.
If it's good, i'll puree and add some broccoli to the that. If the flavor is agreeable, then I'll do it all like that.
If
Then removing a portion and mixing some of the tomato sauce and seeing how it marries.
If it's good, i'll puree and add some broccoli to the that. If the flavor is agreeable, then I'll do it all like that.
If
Posted on 7/31/11 at 4:30 pm to fr33manator
Good idea to try it both ways.
I don't know if I'm confused by what you wrote, but it looks like you're going to make a bechamel and THEN, adding the meats and then stock, cheese and half and half.
If you make a bechamel, you don't need more dairy for a creamed soup. I think you're stuck on the bechamel idea as your base. Actually, when I make the roux, I start with whisking the stock in first or the stock and the dairy, alternatively, and slowly. After that, I add the other ingredients. Why would you need more half and half if you've made the bechamel unless you're trying to thin out the soup, in which case, you don't need a really thick bechamel.
I wouldn't put the cheese in until after the puree, myself. I add that last to the hot soup and simply allow it to melt right before serving, so I don't have to reheat the cheese after the puree, if that's necessary.
Whatever your method and result, report back.
I don't know if I'm confused by what you wrote, but it looks like you're going to make a bechamel and THEN, adding the meats and then stock, cheese and half and half.
If you make a bechamel, you don't need more dairy for a creamed soup. I think you're stuck on the bechamel idea as your base. Actually, when I make the roux, I start with whisking the stock in first or the stock and the dairy, alternatively, and slowly. After that, I add the other ingredients. Why would you need more half and half if you've made the bechamel unless you're trying to thin out the soup, in which case, you don't need a really thick bechamel.
I wouldn't put the cheese in until after the puree, myself. I add that last to the hot soup and simply allow it to melt right before serving, so I don't have to reheat the cheese after the puree, if that's necessary.
Whatever your method and result, report back.
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