Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Q: Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?Also should the roux be a liquidy creamy texture or more of a grainy coarse texture?
A:
When making bechamel, why does the roux need to be room temperature?