Butter handled, roux and béchamel

(microwave recipe)

These three recipes often go together: for me, in fact, the success of a bechamel is based on a base of well mixed roux; and in turn the roux requires the use of a handled butter prepared in a workmanlike manner ... and then put them together!
Here they are:

 MANEGGIATO BUTTER

I use the handled butter (1 to 1 - a part of butter for each part of flour) as a base for preparing the roux and for the preparation of the classic puff pastry.

Ingredients:

Preparation:

To facilitate my preparation ammorbidisco the butter in the microwave (1 'x 2 times - 160W power).

ATTENTION: the butter must only soften and do not even mention melting!

Alternatively, leave it for half an hour at room temperature and then work it in a bowl until creamy ...

Then we amalgamate gradually the flour to the butter until creamy with no lumps.

If I have to use for a puff pastry knocks him down between two sheets of plastic or foil and put in refrigerator to cool. If I use it for a roux proceed directly.

ADVICE:

For some preparations, such as the dough for croissants, it is required a butter handled 4 to 1, then with a strong preponderance of butter.

RED

The white roux is the ideal base for the preparation of a béchamel without problems. And it is also the ideal binder for sauces to be firmer (to be used with meditations ...); since the flour is already cooked, the sauce remains more digestible!

Although you can prepare on fire (very low) in a saucepan and stirring constantly with a wooden spoon, I prefer to use the microwave.

Ingredients:

Preparation:NB: salt and spices should be used only if required by the recipe for which the roux is prepared

Cook in the microwave in a special dish for 160W 2 'x 3 times, stirring each time. When the cream is well mixed, cook it in 350W 2 'x 2 times, always stirring.

Since every microwave works in its own way it is better to taste roux: it will be ready when the taste of raw flour will have almost disappeared.

ADVICE:

When the white roux is cooked in a saucepan over an open flame, always on low heat and continuing to mix, it can be turned into a very golden color. This roux is ideal for binding roast or braised sauces.

BECHAMEL

BECHAMEL

Thinking about how many dishes are required in which the béchamel is required is a business; but they are so many ...

And even for this sauce, which with the whisk and so much attention can be prepared on the stove, I prefer to resort to the microwave.

Ingredients:

pepper and other aromas and spices depending on the recipes for which the sauce is intended

NB: If you want to have a more or less thick bechamel decrease or increase the quantity of milk, up to a liter: this is extremely thick, often as a base to be diluted with yogurt or other liquids.

Preparation:

Mix the roux with salt, nutmeg and a third of the milk in a microwave; I use a special whisk with spatulas found once at the supermarket but the normal whisk is fine! Place the microwave in 350W 2 '. Mix and add another third of milk; after a further passage in the microwave, mix and add the rest of the milk; mix ene, make a new passage to the microwave and then mix with the whisk very carefully: there should be no lumps but it is always better to prevent them.

At this point, bake at 500W for 1 ', two or three times, stirring each time, up to obtain the right consistency.

It goes without saying that if prepared on the fire the béchamel must be continually mixed and monitored, being careful to remove it from the flame whenever it tends to bind irregularly (eg forming lumps ...)

ADVICES AND NOTES:

It is my opinion that in many recipes too much bechamel weighs the flavor of the dish; for this reason, also because I like it better, sometimes I substitute half sauce with an equal amount of yogurt, mixing it together with the moment of use.