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Bechamel

We made Bechamel because it is a roux that does not brown like the two others we previously made. In order to make the Bechamel, we combined butter and flour together which looked like a typical roux. We then added a small amount of hot milk and the mixture instantly congealed. It almost had a …

About Me

About Me: Jordan Trief

Hi Everyone! My name is Jordan Trief, a senior Quantitative Economics major. I am from Stamford, CT and will be living in New York after graduation for work. Over the last 4 years that I have been a part of Dickinson, I have always wanted to wonder outside of my major. With Chem in the …