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dereksawesome

Went to culinary school for a few years and picked up a neat trick in soups and sauces class.

If you know how to make a Bechemel sauce, chances are you know where I'm gettin at

whip up some cannibutter, and toss it in your sauce pan. Grab some flour and toss it in the butter slowly till you can get it to a wet sand consistancey. NOW STOP! it is important to add only a little flour at a time, or else youll just end up with flour chunks and a bunch of wasted cannibutter. You can always add more, but can never take it out. What you have now is called a Roux, which is a thickening agent. You want to make sure your roux is smooth, no chunks of flour and cook it for no more then 5 minutes... not too much heat tho or youll burn your shit.

The formula for Roux to sauce should be 10% roux, 90% everything else

Now add in 90% milk, slowly while whisking to incorperate the roux. What you have now is one of the mother sauces, a Bechemel Sauce. From here, you can add the cheese of your choice, but make sure you keep it stirring. The cheese will fall to the bottom and burn if you dont watch it, and the milk will burn if its too hot. No good.

keep the heat on it and keep stiring until its gets to a Nap'e consistancy, which means when you lift the whisk from the sauce, and let it drizzle around you can see a visible trace in the sauce from the drizzle.

Now you know your sauce is happy, and your friends are gonna flip that the chips and queso dip you made them is gonna get them ZOOTED

let me know if you tried it and you liked it. I put it on some chicken I grilled up with the strained weed from the butter on top as a garnish.

for the record, dont throw away your strained weed. It actually tastes really good, and you can still use it to cook with because its soaked in cannibutter

I got an ounce of mids to last 4 people 2 full course meals

 

dereksawesome

plus desert. Brownies