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Borpa Borpa/Borpa Borpa  21hr ago (image post) Edited 19hr ago 149 thread views #347162 earned 140 coins from votes

:marseydisgustnotes: COMMUNITY NOTED @Borpa cooking clinic AMA about cooking and I'll help you out and give useful tips and advice!!!!

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I am a very accomplished cook this is not a bait or a troll !!!!!

Community Note by @Raditz

Did you know that Mountain Dew's Baja Blast flavor was first launched in 2004? :marseyserioushatfact:

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how to keep my bechamel from splitting :marseysad:

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The frick is a split bechamel how would that even work?????

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Nvm I figured it out myself

1. Uneven Heating: Improper heating can lead to the formation of lumps, which can eventually break the emulsion and cause the sauce to split. Ensure even distribution of heat throughout the sauce.

2. Overheating: Excessive heat can cause the protein in the butter or flour to coagulate and the sauce to curdle. Maintain a gentle heat and stir constantly.

3. Adding Liquid Too Quickly: Pouring the liquid into the roux (butter and flour mixture) too rapidly can shock the emulsion and cause it to break. Gradually whisk in the liquid until fully incorporated.

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Is this AI? This is nonsense lol

If ur problem is lumps add like a fourth of the milk first to make a paste, then add the rest but tbh I've never had problems no matter how I did it, all at once, cold, off heat, on heat, doesn't matter, bechamel is very forgiving

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Thank you Borpa, this is helpful. Also I've never made a bechamel, I just saw a lack of participation and wanted to help your post :marseyfluffy:

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You should try it it tastes pretty good, is very easy to do and normies will be impressed!!!

Also if you want to help my thread you should give it a pin award!!!

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:chaddonekingcapy:

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Omg tybb

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