I've watched at least a dozen roux videos - ALL DIFFERENT. steel pan; cast iron pan; low heat; high heat; one to one ratio; 3 to 2 ration; 2 to 1 ratio; use butter; use oil; stir for the rest of your life- and they make you WATCH all the stirring. THIS IS THE BEST ROUX VIDEO ON TH-cam. You're clear in your explanations and give all the options. You then lay out all kinds of rules and procedures. I hope I find more of your videos. I'm going to "Stella" right now!
Mike Simms Right on Mike, glad you enjoyed the video. Lots more stuff at StellaCulinary.com. I highly recommend you listen to the Stella Culinary School Podcast, as there is a ton of information that you'll find helpful: stellaculinary.com/scs
This was a huge help. I am from Alabama. My Momma had some great recipes, but she wouldn't teach me. Now, she is gone and I have those recipes. Many start with "Make a roux". I was clueless. Thank you.
Just found you in process of looking for a Cajun Roux. What a pleasure. You actually understand what you are talking about. You nailed it I'll have to see what else you have. Thank you so very much for sharing your knowledge.
Thanks for sharing your knowledge. My question is are the general rules when a roux should be used? I know there are many sauces that are made without a roux but can also be made with one. Thank you
Thank you so much! I've always kind of winged it when I make roux and the soups end up not being thick enough...it's nice to find a video with so much complete information, including the correct amounts to add for the consistency you want. My chowder ended up tasting perfect!
Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.
Say I'm making a stew. Does the stew need to be boiling when I add the room temperature stock? Like if it just finished cooking in the crockpot on low, is that hot enoguh?
I just started working at a nursing home as cook any advive on help w dietary cooking for 101 ppl 2 times a day any tips will help thank you love the videos
+Example gaming 304 Execution and timing are key when cooking for that many people. Write detailed prep lists and get a sense for how long certain tasks take. Work as clean as possible and always stay organized. Pay close attention to any dietary restrictions and take them seriously. A lot of elderly people in nursing homes will have restrictive diets, and if they're not followed, could have severe consequences on their health and well being. Best of luck, and I'm glad you're enjoying the videos.
You said that if we used the full butter we would have to cook the mixture longer, then how long would the cooking of each type mentioned in the video be based on a full butter or filtered butter?
I've never tried making roux with GF flour, but its worth a try. Sometimes people will use cornstarch as well for a gluten free roux. If you try either of these, please let me know how they turn out.
+Edward Smith It's not necessary 100% of the time, but is considered "best practice." Because there is no water in roux (just fat and flour), the roux can easily heat above the boiling point of water, especially when making a darker roux. If your roux is above the boiling point of water when liquid is added, the liquid will boil rapidly on contact, which could cause the fat and flour of the roux to separate. This could lead to fat flouting on the top of you sauce/soup, less thickening power, and/or clumps.
Yes. This is just fine for Mac & Cheese. Complete the roux by making a Bechamel(added milk) then add cheese to the bechamel, mix with the cooked noodles, then bake at 375 to 400 degrees for 20 to 25 min. Don't forget to use panko on top for a nice brown crust before you bake the dish.
+Ron Jetko You can absolutely do that. In fact, in my Turkey Gravy video, I demonstrate just that. Really, any fat will work for roux. The fat that you choose will mainly be based on flavor and what's available.
You typically don't eat a roux all by itself, or just add plain roux to a pasta. The roux is what serves as a sauce *base*. So for example, add milk to a white roux and you get béchamel.
+Gra Piken Yes, it cooks the flour, but also coats the starch granules with fat. This is what keeps the flour from clumping when it's incorporated into the sauce.
Swordmasterqueen because you didn't cook the flour long enough. Keep whisking the flour around, even after it's fully Incorporated, for an additional 1-2 min. You should start to smell a "nut"-like scent, and that is the scent of flour that has been fully cooked to completion. This will ensure that your mac n cheese will NOT taste like flour! Hopefully my explanation made sense, but if it didn't then please do let me know-- I can always try explaining in a different, or better way until it makes complete sense to you. Hope that helped, & again, anymore questions please ask! Happy Cooking!
![🔴 ฟุตบอลแชมป์กีฬา 7HD แชมเปียน คัพ 2024 [รอบรองชนะเลิศ]](http://i.ytimg.com/vi/zPm8ClLVhoE/mqdefault.jpg)
I've watched at least a dozen roux videos - ALL DIFFERENT. steel pan; cast iron pan; low heat; high heat; one to one ratio; 3 to 2 ration; 2 to 1 ratio; use butter; use oil; stir for the rest of your life- and they make you WATCH all the stirring. THIS IS THE BEST ROUX VIDEO ON TH-cam. You're clear in your explanations and give all the options.
You then lay out all kinds of rules and procedures. I hope I find more of your videos.
I'm going to "Stella" right now!
Mike Simms Right on Mike, glad you enjoyed the video. Lots more stuff at StellaCulinary.com. I highly recommend you listen to the Stella Culinary School Podcast, as there is a ton of information that you'll find helpful: stellaculinary.com/scs
welcome to Chef Burton! :)
This was a huge help. I am from Alabama. My Momma had some great recipes, but she wouldn't teach me. Now, she is gone and I have those recipes. Many start with "Make a roux". I was clueless. Thank you.
I always want a guide-like video like this one when I look up "how-tos" for cooking. I'm so glad you made this video, it's perfect!
Thank you so much for this great video. I made chicken & wild rice soup and using your video, I made the roux - the soup is perfect!
Wow, A thoroughly informative video in less than 5 minutes! Thank you!!!
Thanks. Glad you found this video helpful.
Just found you in process of looking for a Cajun Roux. What a pleasure. You actually understand what you are talking about. You nailed it I'll have to see what else you have. Thank you so very much for sharing your knowledge.
Thanks for sharing your knowledge. My question is are the general rules when a roux should be used? I know there are many sauces that are made without a roux but can also be made with one. Thank you
Thank you so much! I've always kind of winged it when I make roux and the soups end up not being thick enough...it's nice to find a video with so much complete information, including the correct amounts to add for the consistency you want. My chowder ended up tasting perfect!
Thanks for the quick and easy video.
ken7786 You got it!
Excellent roux guide. Well done Sir.
Thank you for explaining about roux
Great Video. Best I've seen yet. Hope you can help me. I make lots of cream soups (broccoli, tomato,etc..) that I'm having trouble thickening to the consistency I want. I use the Blonde Roux? But when do I add it to the soup? Should the soup be boiling at the time? Any tips will be appreciated.
Thanks for the video chef!.
Wow thank you! This is very informative..
Say I'm making a stew. Does the stew need to be boiling when I add the room temperature stock? Like if it just finished cooking in the crockpot on low, is that hot enoguh?
Do I need to keep the temperature of the roux under the smoke point of the fat?
Thanks, you should be on TV.
Great videos for understanding the basics which I struggle with. Thanks so much
Thank you so much for doing this outstanding video. I have viewed all of the ones on TH-cam and this one is hands down the best. Regards, Jo Ann
This is a DAMN GOOD video tutorial. Thanks.
What about storage? And how long it lasts refrigerated?
I just started working at a nursing home as cook any advive on help w dietary cooking for 101 ppl 2 times a day any tips will help thank you love the videos
+Example gaming 304 Execution and timing are key when cooking for that many people. Write detailed prep lists and get a sense for how long certain tasks take. Work as clean as possible and always stay organized. Pay close attention to any dietary restrictions and take them seriously. A lot of elderly people in nursing homes will have restrictive diets, and if they're not followed, could have severe consequences on their health and well being. Best of luck, and I'm glad you're enjoying the videos.
You said that if we used the full butter we would have to cook the mixture longer, then how long would the cooking of each type mentioned in the video be based on a full butter or filtered butter?
Not much longer. Time frames are really just guidance. What you're looking for is the visual cue of the color.
I love it. I don't know anything. I'm going to try this out :)
Thank you for this exceedingly informative video.
Can I make roux from GF flour the same way? I learned a lot from your video several things I was doing wrong
Thanks
Mike
I've never tried making roux with GF flour, but its worth a try. Sometimes people will use cornstarch as well for a gluten free roux. If you try either of these, please let me know how they turn out.
Thanks for the video. I was pouring the cold liquids over the just-made hot roux and wondered why there were lumps, lol.
Roux can also be used in béchamel sauce, velouté sauce and hollandaise sauce.
hollandaise is butter and egg yolk emulsified. You dont use a roux
Thanks Chef! Very well explained - makes me a novice want to try my luck and without fear.
i learned something today. thanks
What consistency for butter to flour?
So I take my roux off the flame and let it cool before I add milk?
+Edward Smith It's not necessary 100% of the time, but is considered "best practice." Because there is no water in roux (just fat and flour), the roux can easily heat above the boiling point of water, especially when making a darker roux. If your roux is above the boiling point of water when liquid is added, the liquid will boil rapidly on contact, which could cause the fat and flour of the roux to separate. This could lead to fat flouting on the top of you sauce/soup, less thickening power, and/or clumps.
+Jacob Burton Thanks, Jacob. I find your videos very insightful and a great help.
Thank you so much this was really helpful ^_^
I'm planning on making a roux for a creamed soup and adding dumplings over it. Will this cook the dumplings if I put a lid on the pot?
THANK YOU VERY MUCH.
When measuring the roux, are you talking about volume or mass?
***** Always mass, since flour weight will vary quite a bit based upon a lot of different factors.
Super helpful, thank you! :-y
this was super helpful; thank you so much!
This was really useful! i made a killer mac 'n cheese!
Thank you :) I needed this tutorial to make creamy Mac and cheese.
very helpful thanks
would this be good for mac&cheese to make a thick crust on top?
no
Yes. Do it.
I use a blond rux for cheese sauces, but I make these for vegetables. I think it is the easiest way to make a cheese sauce.
Yes. This is just fine for Mac & Cheese. Complete the roux by making a Bechamel(added milk) then add cheese to the bechamel, mix with the cooked noodles, then bake at 375 to 400 degrees for 20 to 25 min. Don't forget to use panko on top for a nice brown crust before you bake the dish.
Subtitle text here
1:04
Your roux should be cold and your soup should be warm. or vise versa. The temperature difference should help it incorporate better.
Needs more L6E
give me more m slices
If you are making turkey gravy, why not use the turkey fat in the roasting pan to make the roux?
+Ron Jetko You can absolutely do that. In fact, in my Turkey Gravy video, I demonstrate just that. Really, any fat will work for roux. The fat that you choose will mainly be based on flavor and what's available.
should it be on the low heat?
Sure. It will take longer but the process will be more controllable.
is james related to tim burton
Yes, he's my son.
Gimme three ROUX NOW.
Or me will commit oof.
What the fuck did i make it looks like black playdoe
burnt roux
bob hamalton Please dont cook anymore.
lifesaver
i whas making a mushroom cream sauce for my spaghetti
So we don't season this? What if I wanna put a white roux in pasta?
You typically don't eat a roux all by itself, or just add plain roux to a pasta. The roux is what serves as a sauce *base*. So for example, add milk to a white roux and you get béchamel.
So basically... This is a way to cook the flour first
+Gra Piken Yes, it cooks the flour, but also coats the starch granules with fat. This is what keeps the flour from clumping when it's incorporated into the sauce.
Jacob Burton thank you. I appreciate your reply! Your channel is top quality.
It easy to use roux just go one story games on android when you die revive it with roux
That looks like cat food when he removes it to cool
how to standing video A+
I want to make B I G ROUX
I prefer c-fop
i prefer getting free roux
What kind of ounces? -.-
Is this cubing?
ROBUX
can I have f o r t y and h u n d r e d ROUX
why does my Mac and cheese taste like flour?
Swordmasterqueen because you didn't cook the flour long enough. Keep whisking the flour around, even after it's fully Incorporated, for an additional 1-2 min. You should start to smell a "nut"-like scent, and that is the scent of flour that has been fully cooked to completion. This will ensure that your mac n cheese will NOT taste like flour! Hopefully my explanation made sense, but if it didn't then please do let me know-- I can always try explaining in a different, or better way until it makes complete sense to you. Hope that helped, & again, anymore questions please ask! Happy Cooking!
thank you ^_^
lol i came from Flamingo
Give me {{100}} ROUX.
???