Broccoli Cheese Casserole - The Food Nite Show

[starlite556]

So funny and entertaining.

[MendingMedia]

I laugh, I cried, I drooled.

[gurghet]

Lo proverò domani... voglia di broccoli improvvisa :P~~~~~~~

[fenserka]

which cheese is good, I have trouble with that... gauda?

[fenserka]

I love broccoli.

[MissyBelleSYD]

funny and delicious...

[retardedtunas]

Please Chef, stop this talk show crap.

Go back to the kitchen, please?

[Nospherith]

Very clever and I love broccoli so i'm totally going to have to try this. Thanks, Chef!

[Roshkin]

That was really funny.

[ThomasBaluWalter]

He used the girly whisk!

[HundredsOfStuff]

Sounds like somebody is a little jealous that they dont have their own food network show.

[Semicton]

Why do people make rou with butter and flower first and then add milk? Is it so that the flour doesn't create lumps when you dump it in? I'll bet you can tell I've never made rou lol.

[spikeslawson]

That's the base of why you make a roux. It also helps the flour ad flavor. You cook the roux until it starts to smell a bit nutty, that's just the point where the starch is starting to caramelize. Like when you toast bread, it just starts to turn brown and that's when most people are done with it.

[FlailingDutchman]

Actually, that's not quite how it all works...

There are several types of roux. Each type's "doneness" is determined by it's color, not smell. The longer/hotter you cook a roux, the darker and more flavorful it gets, but it also loses thickening power. So, while a blonde roux might have the light nuttiness you mentioned, a brick roux will have an entirely different flavor profile, aroma, & thickening characteristics.

And then there's the roles of "carmelization" & "gelatinization" in roux...

[spikeslawson]

Thanks for the extra info. I have some more stuff to look into now.

[FlailingDutchman]

Semicton:

The main function of roux (note the "x") is to thicken other liquids. In order for this to happen...I'm oversimplifying...the starches in the flour must first be "gelatinized" (broken down on a molecular level). As water molecules affect this process, it's really only feasible to make roux with only the starch (in the flour) and the lipid (i.e. fat, i.e. butter) in the pan. Put more simply; if you put your liquid in the pan and cooked everything together, it just wouldn't work. :)

[FlailingDutchman]

Semicton:

Also, as I mentioned to Spike, a darker roux does indeed add flavor. This flavor (and the color, too) comes from the sugars in the flour as they undergo a chemical reaction cooks call "carmelization" (chemists call it "oxidization"). The reaction requires high heat, so if you water in the pan, you couldn't get it hot enough for that chemical reaction to take place.

And, FYI, roux isn't *just* used with dairy; lots of classic, non-dairy french sauces use roux as a thickener, too!

[rocket881]

I really don't know what to say about this.

[danielgabriel22]

Chef,

I would like to see you do a video on clarifying butter. I've seen two methods on YouTube. One method is a slow boil that involves skimming/straining and another is a high temperature boil that lets the water evaporate. I like to see how you do it.

Keep up the good work.

[biofire]

love the soundtrack! and the roux deserves an oscar!

[theseafrog]

Terrific video. Great Intro. You have a natural screen presence. Thx Chef.

[mysmshin66]

oh my,,  you could grind your broccoli, then, it looks more prettier :)

[Solarcoreg]

absolutely fantastic. Great one Chef!

Keep it up!

[pxdphil]

Chef, that broccoli looks raw to me, am I correct in assuming that it goes through the oven before serving?

[faithm]

I wouldn't know but I'd guess you could do that. I'd enjoy it raw though.

[theshaze]

Seriously, go fuck yourself.

[faithm]

You hit reply to me, not sure if you meant to do that. Doesn't make sense.

[gastonlang]

your a freekin nut, luv the show.

[dallison1225]

I am saying you could replace Conan, heck he moved to Jay's spot and Jay moved to prime time. I say you do 12:37pm for 60 minutes. Interview vegetable is what he and Craig Ferguson does anyway! This is the best of the best, can't wait to celebrate your 200th! See you in class later this month.

[UlaOh]

You are always entertaining and informative, but this takes the cake! ... or, um, the cheese?

[monist1234]

Nicely present!!! i like it

[bigtonutz]

your good chef todd give the man his own damn show!!!

[NomadDad57]

in a pot, medium heat, equal parts butter and flour, stir, cook until flour is cooked, add the milk, stir, cook until you reach nape, adjust liquid if necessary, stir, add the cheese, stir, melt, add the broccoli, fold to coat, heat, plate, serve. DONE. See ... we have been paying attention for the last 135 episodes. I LOVE IT. Thank you for all that you do Chef Todd. It does not go in vain. You are teaching us so much.

[jameslow84]

haha fantastic vid! love it.

that sauce looks good but I bet its extremely fattening though..

[wille35]

to make broccoli cheese soup would i just take that and put it in a food processor and maybe a little more milk to thin it out. maybe add some bacon?

[Skoben2000]

Ooo..one of my favorite side dishes EVER. YUMMY!

[jeffshubert]

Loved the Jay Leno format! I've seen broccoli and cheese dishes before but the roux really makes a big difference!! Great "cheesy" jokes too. Haha!