What You Need to Know
Using a combination of heat and mechanical energy to stabilize the emulsion, involving the formation of a complex network of lipids and proteins.
Lombardy besciamella is a traditional technique used in Italian cuisine, particularly in the Lombardy region, to create a rich and creamy sauce for dishes like lasagna and cannelloni.
Key Parameters
Equipment
heavy-bottomed saucepanwooden spoonwhiskfine mesh sieve
Steps
- 1.
Lasagne alla Bolognese (Emilia-Romagna, Italy): Creates velvety layers between pasta sheets
- 2.
Croque Monsieur (France): Forms the creamy béchamel topping
- 3.
Moussaka (Greece): Binds eggplant and meat layers
The Science
Primary Reaction
emulsification