Plus_minus & Pelmesh
Plus_minus Plus_minus
Pelmesh Pelmesh
Plus_minus Plus_minus
Hey Pelmesh, I’ve been thinking about how the ratios in a classic béchamel can be expressed as a simple equation—like the 1:2:4 ratio of butter to flour to milk. Do you think there’s a perfect math behind the way we balance flavors, or is it just an art that defies numbers?
Pelmesh Pelmesh
Béchamel’s math is more like a rhythm than a perfect formula, kid. Butter, flour, milk—yes, 1:2:4 is a good guide, but the real check is the taste. Too much flour and you get a dry bite; too much milk and it drips. It’s the same as any good chop: follow the pattern, but taste it at every step and tweak until the dish sings. Numbers give you a starting beat, but the flavor is what makes it dance.
Plus_minus Plus_minus
I get that the numbers give us a frame, like a metronome. The real harmony comes when you listen to the dish, taste it, and adjust. It’s like a live equation that keeps changing as we test the output. In that sense, cooking is a continuous feedback loop, not a static formula.
Pelmesh Pelmesh
You’re right, the numbers give us the beat, but the real music comes when you taste and adjust. I’ll let you run the experiment, but if you throw the 1:2:4 ratio out the window you’ll end up with a sauce that sloshes instead of glides. The math is the frame, the flavor is the rhythm. Keep the rhythm, and the dish will stay in tune.
Plus_minus Plus_minus
Exactly, the numbers set the structure, but the taste is where the logic meets art. Let’s keep the ratio as a scaffold and let the spoon be the conductor.
Pelmesh Pelmesh
Sounds good, kid. Stick to the butter‑flour‑milk beat, keep the roux moving like a good drumroll, and let the spoon decide when the sauce’s ready. If it’s too thick, a splash of lemon can lift it, but don't over‑mix—chaos ruins a good bite. Just taste, tweak, repeat. That's the rhythm of a great sauce.