You sound like Joan Cusack! Also thanks for the thorough explanation on a roux. I'll be trying to cook a crab and spinach spinach bisque and it called for it.
Thanks for your feedback. When I went to the CIA back in the late 70's, we learned the classical way to prepare a bisque. This is a lot simpler, but delicious none the less. My purpose with these videos is not to "show off my skills" but rather to help regular people prepare a delicious recipe without a lot of complexity.
I use Old Bay Seasoning. It contains: spices and herbs (including red and black pepper) salt and paprika. If you buy a container, it will last a long time but I would rather use this than just adding paprika.
I'm retired now. Graduated from The Culinary Institute of America in Hyde Park in 1981. Worked in restaurants including my own for 35 years. I also taught Pro Start and taught Serve Safe as well as other courses at the college level too. These videos are not to turn anyone into a chef but rather to help out whoever needs help in a kitchen, sharing my experience
I'll help you with that...first, don't make your roux too dry, second, cook it out over very low heat for about 5 minutes. Third, add small amounts of liquid to the roux, never add all liquid at once. That can cause the balls to form. It will become a thick paste. After you've added up to a cup or so if liquid, then you can add the remainder and now you can gradually turn up the heat too. This will keep roux balls away. Try this method and let me know how good your next soup or sauce comes out. Always here to help 😊
You are correct. I did not mean to say that it has to be butter. Of course, any type of fat works, even olive oil, just not for this recipe. Thanks for bringing that to my attention!
I apologize for not responding. I see it’s been 2 years. A lot has changed in my life and I guess I was distracted. I worked my way up for from fry cook to broiler cook to sauté and then to sous chef. I took my first executive chefs job after about 15 years and continued for another 20 years as a chef in many restaurants. I wrote a book as well. The Crazy Life of a Female Chef, it’s on Amazon. Appreciate your interest
You sound like Joan Cusack! Also thanks for the thorough explanation on a roux. I'll be trying to cook a crab and spinach spinach bisque and it called for it.
Looks awesome!
Wow, Chef Kim, you are terrific, soup is delicious.
Chef Kim... I like using cream ested of flour
Thks for Ur tips
I've always wondered what exactly is a bisque. Suppose I could have googled it, but watching you prepare it is far more satisfying
Thanks for your feedback. When I went to the CIA back in the late 70's, we learned
the classical way to prepare a bisque. This is a lot simpler, but delicious none the
less. My purpose with these videos is not to "show off my skills" but rather to help regular people prepare a delicious recipe without a lot of complexity.
thanks for all the cooking tips! I'm trying this recipe this weekend!
Let me know how it comes out. Thanks for your feedback, too!
How do you make the seafood Broth?
Wow, great video. I am making this today. Thanks for sharing your tips and recipe. God bless. You Rock.
Thanks! Appreciate your feedback. I have close to 100 videos, you should check out some others too. Happy Cooking!! lol
I would like the recipe for the Seafood Bisqur
Just click on the title and the recipe will show
Chef Kim, what is in the "seafood seasoning"?
I use Old Bay Seasoning. It contains: spices and herbs (including red and black pepper) salt and paprika. If you buy a container, it will last a long time but I would rather use this than just adding paprika.
What restaurant are you a Chef? What is your formal culinary training? Serv Safe? This is your home kitchen not a industrial establishment
I'm retired now. Graduated from The Culinary Institute of America in Hyde Park in 1981. Worked in restaurants including my own for 35 years. I also taught Pro Start and taught Serve Safe as well as other courses at the college level too. These videos are not to turn anyone into a chef but rather to help out whoever needs help in a kitchen, sharing my experience
The recipes I show on video are all originals too. I'm not here to impress people but rather to assist them
Aren't you glad you asked you clown? Now go back to your uneventful life & let the rest of us learn from this nice lady.
Hi - to be clear, is it 1 and 1/2 cups of cream or 1/2 cup?
It’s 1 to 1&1/2 cups. I’m sorry for not responding sooner. It just depends how rich you want it
I hate it when I get roux balls.
I'll help you with that...first, don't make your roux too dry, second, cook it out over very low heat for about 5 minutes. Third, add small amounts of liquid to the roux, never add all liquid at once. That can cause the balls to form. It will become a thick paste. After you've added up to a cup or so if liquid, then you can add the remainder and now you can gradually turn up the heat too. This will keep roux balls away. Try this method and let me know how good your next soup or sauce comes out. Always here to help 😊
@@ChefKimEckerman Coolio, Thanks!!!
A ROUX is equal parts "Fat & Flour". The fat from a ROUX does not have to be butter. It can be chicken fat, beef fat, etc.
You are correct. I did not mean to say that it has to be butter. Of course, any type of fat works, even olive oil, just not for this recipe. Thanks for bringing that to my attention!
@@ChefKimEckerman Honest Chef, owns up to facts!
Must be wonderful to be prescribed a painkiller on a regular basis. Motivated, feeling good, content. Consider yourself lucky
Are you Sous...Chef de Cusine, Head, Shift, ???? You seem to be more confident that your formal training
Is your keyboard broken or do you really talk like that?
I apologize for not responding. I see it’s been 2 years. A lot has changed in my life and I guess I was distracted. I worked my way up for from fry cook to broiler cook to sauté and then to sous chef. I took my first executive chefs job after about 15 years and continued for another 20 years as a chef in many restaurants. I wrote a book as well. The Crazy Life of a Female Chef, it’s on Amazon. Appreciate your interest