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Bechamel shenanigans AGAIN from renowned chefs on SBS Food: "..add the milk gradually to avoid lumps".
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Bechamel shenanigans AGAIN from renowned chefs on SBS Food: "..add the milk gradually to avoid lumps". Rubbish!! Chuck it all in, cold, and just stir. Never fails.
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Bechamel shenanigans AGAIN from renowned chefs on SBS Food: "..add the milk gradually to avoid lumps". Rubbish!! Chuck it all in, cold, and just stir. Never fails.
@sister_ratched yeh, a whisk is your friend.
The only time I warm the milk is when making a mornay, and that's just to steep the herbs
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