Scott Conant
@conantnyc.bsky.social
Chef, Restaurateur, Author
#PeaceLovePasta Cellaio Steak & The Americano Atlanta
#HouseOfKnives Tuesday 9pm|8c on
@foodnetwork
#PeaceLovePasta Cellaio Steak & The Americano Atlanta
#HouseOfKnives Tuesday 9pm|8c on
@foodnetwork
When you’re making a roux for béchamel, this is what you’re after:
the milk solids cooked out, the texture just right, and the butter starting to behave like clarified fat. Smooth, steady heat will get you there. 🔥#Roux #ChefsTip #CookingTips #HomeCooking
the milk solids cooked out, the texture just right, and the butter starting to behave like clarified fat. Smooth, steady heat will get you there. 🔥#Roux #ChefsTip #CookingTips #HomeCooking
August 24, 2025 at 12:49 AM
When you’re making a roux for béchamel, this is what you’re after:
the milk solids cooked out, the texture just right, and the butter starting to behave like clarified fat. Smooth, steady heat will get you there. 🔥#Roux #ChefsTip #CookingTips #HomeCooking
the milk solids cooked out, the texture just right, and the butter starting to behave like clarified fat. Smooth, steady heat will get you there. 🔥#Roux #ChefsTip #CookingTips #HomeCooking