The Science Behind the Perfect Cheese Sauce
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- čas přidán 28. 08. 2015
- Most people would agree that nearly everything tastes better with melted cheese on it. But not when it's separated and oily. We all want it gooey, creamy and warm, right? Well, the science behind that perfect cheese sauce begins by cooking equal parts melted butter and flour into a smooth paste called a roux.
Recipe: www.marthastewart.com/1122196/...
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Jak na to + styl
Roux = 3 tbsp butter + 4-1/2 flour
3 cups warmed milk (24 oz)
2-1/2 cups grated cheese, extra if needed for consistency
4-1/2 tbsp flour*
You could have just diluted it with more milk.
Thank u i was lost
Lifesaver
Hello can you say in gram how many flour you included?
These instructions and the technique was SPOT ON! I've tried so many times unsuccessfully to make a proper cheese sauce until I saw this video, My guests could not stop eating my mac and cheese. In fact, even I don't normally like mac and cheese and cleaned my plate with this technique. The sauce was sooo incredibly silky and smooth - almost like velvet! Kudos to the chef for sharing this knowledge. I've seen tons of videos on youtube but this one is by FAR the best as it relates to explaining WHY this method should be used when making a proper sauce. Oh yeah, I added a dash of nutmeg as suggested by a few other readers :)
Give me a break. Yeah it works. Your hyperbole is noxious, like you are hot wired to brown nose.
This IS spot on. Killer Mac and cheese
You wouldn't think that if you wasted food, time and money on making cheese sauce that was oily and separated.
Some people like their mac and cheese to taste good. Most people are cooking for family and friends, and if you are on the receiving end of a mac and cheese served to you with a greasy, oily, separating cheese sauce, that doesn't taste good ---
you would wish the cook watched this video.
The man is grateful for this instruction and is kind enough to let others know this is good. Many people will benefit from this information.
(Personally I have never liked mac and cheese)
I found out as an adult, that it was because of the cheese sauce - of course!
Does this sauce make the macaroni clump up and stick together if it cools down? The recipe says to serve immediately. I'll need to transport it to the family gathering, which means it may be an hour or more between I finish cooking, and when it will be eaten. I'm looking for a sauce that will stay creamy for a long period of time.
@@TheOriginalPaulGilpin This method or the sodium citrate method both result in a creamy when served but hardening when cooled sauce. Commercial cheese sauces have stabilizers and emulsifiers and they whip air into them to keep them from setting. You can add milk or water and reheat until creamy when time to serve. Top with cheese and broil if you want that lousy crusty look common at barbecues and potlucks. Have fun! Try it and see, takes about 20 minutes start to finish.
Metric - 50g butter, 50g flour - 1 litre liquid. Much easier to remember.
Now a man with quality here finally. 🤝
Well he said 8 times the liquid in weight, and you say 10 times. If you're putting it in the oven then your measure may be perfect. There's also the amount of cheese to consider, as it thickens the sauce too, basically allowing for more cheese the thinner your sauce is.
@@JuvoII Exactly, 1 litre of milk weighs 1.03kg so the ratio is off. If you wanna go with the same ratio as in the video you'd need 800g/ about 776.7ml of milk. 1 litre/1.03kg should be fine if you wanna bake it in the oven.
For who
50/50/800
Sharp cheedar doesnt make the sauce gritty. The heat of the béchamel, if too high causes cheese to become gritty. Let the sauce cool a bit before adding cheese.
I had to scroll way too far to find this! It's the temp & how long you cook the cheese for that gives the grittiness - not the strength of the cheese - I have a recipe that calls for majority parmesan and cheddar, and it's not gritty at all
Thank you so much! I guess I did this accidentally once, and it was great. But when I tried to make it again, I cooked the cheese and it was grainy and disgusting. I made it again (minus cooking the cheese) and it was great. Thanks for the tip.
What happens if you mix the milk and cheese without a roux?
@@ValenciaRose. it will be really liquidy, the roux acts like a glue for the food
Found this out the hard way
I’ve watched tons of “How to make Mac ‘N’ Cheese” Recipes and this was, by far, the clearest and most precise one ever! Thank you! Thank you! Thank you! ♥️ I will be making this!
i just came here to watch cheese.
Bruh
MrGhostranger we like cheese
Gangsta Loaded Eret lool yůr face lllloolooppllllloooooooookkoookoopmokokoooopoooooooooooooplllopooooooooooooooooo
If this were on a tee shirt, I'd buy it.
I do be replying 4 years later doe 😳
The best thing about the video is that it is very informative!!
He just does't simply add the measured quantity of ingredients like most youtubers do.
Thank You so much
Why do i always watch these food videos when i'm hungry?
Glad to know I ain't the only one
My people, where have you been
I'm eternally thankful for people who share these recipes, this helps a lot of people online who want to learn to cook. Thank you for sharing!
This guy is saving my life lately. I don't know how to cook but these recipes are so easy and helpful.
I love Thomas ! he explains everything so well and his recipes look A W E S O M E
Oh my gosh! I tried this recipe and it is amazingly flavorful. I think the gruyere really gives it that perfect flavor. And yes, keep the cheddar at 1/2 cup, as otherwise it gets grainy.
My very first try to make this cheese sauce for mac and cheese and it came out absolutely perfect. Measurements were spot on. Thank you man!
applebee's mushroom soup
-roux
-warm milk
-diced celery
-diced white onion
-minced garlic
-button mushroom
-butter
-salt
-and freshly ground pepper
"You can never over-stir a roux, you can under-stir and burn the roux"
Justin White Issac Toupes :)
@@statelessmars Yes!!!@
I think I under stirred mine because it was stuck to the skillet. I need a wisk
I was wondering why using only cheddar always gave me a very grainy sauce, I always thought it had something to do with the flour. Very helpful video!
PixelFlickr Nope, your sauce was too hot that’s what made it grainy, maybe use cold milk or cool it down a bit before adding the cheeses
Thanks for posting this video Thomas!!! Always looking for a great and easy to make Mac & Cheese. I really appreciate your time in sharing all the information in this video. Take care and love the kitchen! Can't wait to try your recipe.....
Addresses one of my problems in the kitchen! Thanks so much for sharing your knowledge, Thomas!
Regarding warm vs cold milk: America's Test Kitchen should do an hour of tests on all these tips and rules that TV and YT chefs give us. Leave nothing sacred. Julia, Martha, Jacques, Lydia, Bon Apetit, ATK ... all of them. Any of their "do it this way" tips should be tested scientifically to see if they really make a difference.
I've seen lots of very good cooks say "warm liquid + cold roux" or "cold liquid + warm roux".... opposite temps needed to prevent lumps. And other very good cooks say "warm liquid + warm roux." They can't both be right. What they all say is 1) get the proportions on the roux right. 2) add the liquid gradually, keep mixing. Those last 2 things are the real issue. The temp of the liquid is not important.
I made something like this tonight and warmed the milk, but only because I was in a hurry and didn't want to chill my pan down. I haven't seen it make ANY difference at all. The moisture content determines the runnyness or thickness, full stop.
I sometimes add a little nutmeg to my sauce, comes out like heaven. Thank you THOMAS 😺
Don’t mind me... just casually liking my comment, in case nobody does
it's true...I once messed up a cheese sauce though I put slightly too much so now I'm a shy guy with my nutmeg!
Something unique about my spaghetti sauce is that I add a little bit of nutmeg, only just enough to give a hint of it. Make sure not to use too much as nutmeg is strong.
I add a little bit to all the seasonings in my chili, as well.
Perfect; knowing the functions behind the recipe is just what I needed. Thank you!
I like the break down of the science behind the cooking/ baking! keep it up please! Also if you could address the changes needed for baking in different altitudes and how to adjust different recipes!
FINALLY!!! AN EXPLANATION!!! thank heavens! this was such a HUGE HELP!
I've been looking for this kind of cheese sauce recipe that's easy enough to make! THANK YOU 💛
This sauce is perfect! I have made this many times, a good go to! Thank you!
I'm Brazilian and your fan. I love your explanations, especially this one. Tks
Thank you very much. This is the creamiest my Mac has ever been, haha.
I just can't do well following online recipes, and this video was a godsend because it explains the things that are usually glossed over in normal cooking videos.
Again, thank you! :D
I get goosebumps when a metal rubs another metal
SAME
Worst is metal on teeth
I hate the fork on plate scrape.
SAMMEEE
Pxoxoxst123 omg same!
Gruyere is one of my favorites, if you mix cheeses you can create another flavor that no one has ever tried before. TheReaper!
Thomas you are the best.. Your explanation is so explicit.. Love you man
Science indeed...that warm milk changed everything. Now I know why my husband’s roux has been lumpy -warm the milk!!! 👏🏽👏🏽👏🏽 Thank you Chef!!!
I've been learning and practicing more cooking techniques, and every time I am looking to find out why certain techniques work, you always have the best answer. Thank you, Thomas!
Me too! It's so nice that he addresses the common problems instead of just giving out his recipes.
definitely love the way this series is made! 💛 súper useful and practical.
Amazing.... I just did this recipe, it came out perfectly. Thx a lot
Thanks very much for all the detailed explanation! You are the best!
he did a killer job explaining this!
"Everything tastes better with *a little bit* of melted cheese."
A little bit?
A LITTLE BIT?!
EXCUUUUUSE ME, YOUNG SIR, EVERYTHING TASTES BETTER WITH LOTS OF MELTED CHEESE!
Seriously, though. I love melted cheese.
Pushing that aside, thanks for the tips! I really want to make cheese sauce now...
it doesn't taste like a cheese sauce at all lmao
I love melted cheese so much that I usually dream that I swim in stretchy melted cheese
Same brother! Cheese is the best thing!!
Am I the only one who thought that you would end with EXCUUUUUUUSE ME PRINCESS?
I love The Legend Of Zelda
COME BACKKK
My kitchen conundrum is not having Thomas Joseph in my kitchen
I second that!
joelbellz lol
Are you thirsty or do you just suck at cooking
You mean bedroom
Breeders can be so mean.
I was always taught that warm roux + cold milk = no lumps, and it's worked for me so far. But also people swear that warm milk never creates lumps, so maybe both work?
+HeyLookItsAmy Hot roux, cold milk = no lumps. Chef John, 30 years a chef (not me, FoodWishes on youtube) lives by it.
+The Aura Tree Also there's no mention in this clip of taking the bechamel from the stove and only then add cheese. I was taught that was required to prevend splitting of the cheese.
RuudJH I think you are right, because not only that, but over cooking cheese CAN make it gritty.
The Aura Tree I know that trick too, I thought it was common knowledge and thus would be put in this sort of video.
+The Aura Tree Yep, I've never had any problems since I have used this method.
First time a man has ever impressed me in a cooking tutorial well done sir !
everyday food is all about thomas...the way he expains is the best....i learn it so well n easy
Made this. One of the best mac & cheeses I've had👍thank you
Eureka! That was my problem all along! I would have super grainy sauce but that was because I was using ALL aged extra -sharp cheddar. So use a mix of cheeses that are softer and use harder cheeses in moderation! Awesome! Thanks so much for this! 🍝
I am so in love with Thomas Joseph :D He just makes things so much easier
I am very happy with this video, great work and thank you.
I made this and it came out amazing. I didn’t really measure I just winged it. I’m gonna make it again tomorrow.
I love your kitchen so much!!!
Best vid I've found on the topic. Thanks
AHHHHH !!!!!! thank you thank you. i always wondered why i get a gritty cheese sauce, people think im crazy. i thought it was all due to the starch on pre-shredded cheese or too much flour but then i did it by hand and still gritty. i never knew it was due to my beloved sharp cheddar and parm. thanks this is the first video that has actually explained this other people tell me im just making it up or its because i scorched my sauce.
I really appreciate the explanation of what impact each step contributes to the final product. Most videos just tell you what to do and never why you do it. Keep up the good work!
The art direction on this video is stunning.
Thank you I took my time and made this and it came out amazing!
I've made beschemel out of both hot and cold milk. if you're on top of it, and you stir it until it comes to a boil, you won't have to worry about lumps. Temperature of the milk doesn't matter. If you use Hot milk, you don't have to wait as long for it to come to a boil, but if you use cold milk, you don't have to dirty another dish to heat it up. I use cold, because i can't be bothered to heat up my milk separately.
This has taught me so much about cheese sauce, now its time to try and make it
great video very clear and informative THANK YOU 👌👍👍👍👍
Legit! I love it! ☺️ Thanks
great video, easy to understand how to make different types based on the ratio
WONDERFUL!!! Thank you soooo much!
So this is how you do it, thank you so much for sharing :)
Thank you for this! for the longest time my cheese sauce always ended up grainy and lumpy, now I know it's because I only used sharp cheddar, I'll play with my cheese ratios now, you are a dinner saver!
I wish I could meet you and shake your hand! I’ve had issues with my Mac and cheese for years and I learned the two mistakes I’ve been making. Too much cheddar cheese and not enough milk when I bake it in the oven!!! I’m going to make two this thanksgiving one regular and one baked and see which one comes out as the winner. Please accept my virtual hand shake until the day I get to meet you lol. Thank you for this video!
I use corn starch in a little cold water and pour it in while it is boiling. It thickens it quickly.
Great explanations! I ended up with grainy textures all the time. I'll be more mindful about the cheese I choose next time.
Thanks I come here everytime I need to make a roux to make sure I'm doing it right
Fantastic explanations, thank you
Excellent tutorial!
Grate video. I love making homemade mac and cheese and this taught me some things that I messed up on
This video was amazing !!
Thanks for sharing. I've prepared this n it came out nicely. would like to know amount of pasta goes with this. thanx
So well done. Thanks!
I am afraid to make sauces because they never turn out right! But now I see how important it is to do it just right. But recipes never explain WHY you should do things a certain way, and this helps me to understand that. Now I know why pure cheddar doesn't work! I am perfectly happy to just stir chunks of cheddar into my rice and broccoli, but If I serve my friends some broccoli with cheese sauce or a nice mac 'n cheese, they might like that, so I will try this. Thanks, PT!
Lmao when he said he didn't really like the flavor of white pepper... I remembered the video clip of Snoop Dog and Martha Stewart... "Can we get some black pepper please?"!!!
Haha. was thinking that same thing.
No, that’s not it. Black pepper is the whole fruit, it still contains the white pepper, which is the pit. Imagine a dried cherry, a pit with a thin black layer of dried feuit flesh over; that’s black pepper; now imagine a cherry pit; that’s white pepper. If white pepper was so spicy, black pepper would also be very spicy; it’s not, just a little bit spicier than black(i.e. not very spicy).
@mrcynthiag mrcynthiag Apparently yes. Black pepper is about 80% white pepper by weight. I just took some whole pepper grains out of my grinder that were about the same diameter and there is very little difference in pungency. Black pepper has a different aromatic flavour from the fruit flesh.
If you want stronger pepper, get dried green peppercorns (less ripened). If you want more aromatic flavour and not so much spice, get red peppercorns (different species of plant entirely).
@@soylentgreenb I did Not know that about white pepper, I didn't really give pepper much thought. I just thought some were blk and some where wht. ?¿ 🐾
@@AHJ135 there is also red , pink and green pepper corns.
I really love your explanation
Thanks
Brilliant video, thank you.👍
YASSSS!!!! You rock bro!!!!!
great video I also seem to make sauce like the first one you show will try this tonight
Great video and recipe!!!
Very helpful, thanks mate.
Terrific video. Thanks
that was awsome. i expect more than this
You can add a mild cheese too. It melts smoothly in the sauce like velveta and Gouda
this was PERFECT I've been struggling with this for years
This was great 👍 Thank you!
that looks delicious! will give it a try. :)
this looks good. I think I'll make this soon
Thank you so much!!!!
Thanks Thomas! Your tutorials are always so informative. :-)
Hello Great video, by the way i had use Pancake Mix since i did not have flour at the time and it still came out really good! Thank you!
This went perfectly!!
I tried this and it is sooooo good
Could you do an episode on watery apple pies? For some reason I always have this problem when creating my filling. It starts out fine and dry but after it cools down from baking, the syrup comes out too thin or watery. Thanks! Love the show!
Try adding cornstarch to the filling, this thickens the juices and makes it less watery.
Shelly Vana drain the apples on a collander over a bigger bowl once you toss the apples with sugar, then mix the juices with cornstarch and cook until thickened. Learned this from jky of baking
Try tasty’s recipe. You take the juice from the apples, boil it down and thicken it.
Thanks Everyday food this video helped me make a yummy mac and cheese with your tips I made a stove top make and cheese, then I poured it into a baking dish sprinkeled some cheese on top and melted it under the broiler me and my family loved it.
will the taste become different if I only use one type of cheese? Because besides cheddar cheese, It's hard to find the other types of cheese in my country.
It should still work more or less. In principle if all you have is cheddar you should seek out a mild cheddar since the sharper ones don't melt as smoothly.
Nah dude just add a half teaspoon of nutmeg and a tea spoon of English mustard n you got a tasty bad boy
It will taste different but like cheddar is amazing. I just make a simple on with just cheddar and its amazing!!
@@frasershaw1 Bruh.. you just took my cheese sauce to another lvl.
Same here my friend
Loved it right till the very end then you added not for oven baked after I'd made it and followed you through!
When he's doing the comparisons of the cheese sauces at the beginning, don't forget -- You can also stir the failed one up real good like he did the 2nd one and make it look just as presentable for the cam :)
This is exactly how I make my sauce
Try a spoonful of English mustard to that mix, really brings out the flavour of the cheese 👍
Looks amazing
Finally, someone who says that white and black pepper taste different. I never use white pepper for western cooking because it tastes way too sharp for me.
Black pepper and white pepper are very similar. Think of cherries; black pepper are whole cherries pit and all and white pepper is just the pits. The black pepper is white pepper with that thin layer of fruit flesh still sticking to it.
I like this guy, I learn a lot