>

Monday, July 18, 2011

Stick-Of-Sauce


 Dear People of Nointel, France

Do not be alarmed: that strange rumbling you feel under your feet is not an earthquake. It is merely the old marquis, Louis de Béchamel, turning over in his grave. <<Pourqui?>> you ask?

Look no further than this page from the Tappan Microwave Cooking Guide for your answer. Note that the sauce consists of margarine, nonfat milk powder, flour, and water, which is then fashioned into a stick and frozen, to be reconstituted at a later date for the sake of convenience.

The recipe for Easy Bechamel Sauce is actually a Zen Koan because it complicates what is genuinely easy but wants to persuade you that the added steps will make it easier. This is a paradox that will melt your brain, artfully depicted in the photograph. 

Actual Béchamel Sauce

Melt knob of butter in a pan. Stir in just enough flour to make a roux, and cook slightly before slowly adding milk. While sauce thickens, stir in additional seasonings (cheese; nutmeg; salt; pepper; etc.) 
Et Voila. 

Tappan Microwave Cooking Guide



No comments:

Post a Comment

What do you think? Submit your own Yuckylicious photos!

Pin It