Great work man. This is one of the only videos I've seen where I was actually taught about principals behind cooking techniques, instead of just some recipe. Once again, top notch job...
It would have been nice if you would have said how much butter and flour you used. I hate videos like this. Give amounts. Guessing at the quantity is how to cause another disaster.
@lostindiancamp - The whole point of cooking without recipes is that you don't measure items with blind faith in the cookbook. Cooking is a personal endeavor, and sometimes I make a thick roux, sometimes a thinner one.
The idea is for you to find the combination of ingredients that are right for you. I give you the visual clues and basic procedure, you supply the artistic touch. But, if you really need measurements, start with 1/2 ounce of butter and 1 cup flour.
@lostindiancamp I go about 50/50. If I use 3Tbsp of butter, I will also use 3 Tbsp of flour, but as he said, there will be times you want to adjust this. I rarely measure anything, i just go by how it looks. Patience is one of the best tools in the kitchen. If I make sausage gravy, I just guess how much flour I need to make a roux. I add some flour and stir it in. If I need more I add more, if I used too much, I add a pat of butter. If you have flour and butter there is no way to have a disaster
Umm im not sure if anyone else noticed, sorry to comment badly on a well informing video, but a roux is a cooked Beurre Manie. The only difference between a Roux and a Beurre Manie is, a Roux is cooked a Beurre Manie isnt. this being said, Chef Todd, you are using the term Roux incorrectly. Other then that, great video i like your energy.
Proof of my position in this.
White Roux
Blonde Roux
Brown Roux
All cooked and those are the three classes of Rouxs.
This guys is quite entertaining to watch and learn from, great stuff!
@BIGpimpinrokstar on the premise of mixing fat with starch, would it make sense to mix flour (starch) with olive oil (fat) or milk (fat), to make the sause taste interesting / nice. I'm asking you, since it seems you know something about this stuff :-) thanks.
@sigimarti - There isn't enough fat in milk to consider it "fat" in roux making. If you mixed flour and milk you'd have what the old-time cooks call "Bull Whip". It will thicken liquids, but it's considered a cheap, lazy shortcut. Your sauce will taste very starchy from not cooking down the flour proteins.
The fat in roux acts as a liason, separating starch molecules so they can absorb liquids and swell individually. When not separated, you get lumps.
@sigimarti You should almost always make a Beurre Manie with butter because its a much nicer taste then oil. Using olive oil isnt a good idea because it doesnt complement sauces it over powers it with its different flavor. Using milk... well you basicly get a bad bechamel (white sauce its a mother sauce). try to stick with butter.
if youre thinking cheap do a slurry but it will need to be seasoned at the end.
It's pronounced (burr mahn-yay) and it's a Nouvelle style for quick thickening at the end of the cooking process. The butter also helps add shine and flavor to the sauce, kind of like a "Monter Au Beurre" (mohn-tay ah burr)
At the boy scout camp where I ran the kitchen I used to keep a few days worth of roux in the fridge at all times. That way I could just heat the liquid in question, go get the giant pot of chilled roux and mix. Keeping extra on hand means no worries about running out, esp if gravys or sauces are a big part of your cooking.
Great work man. This is one of the only videos I've seen where I was actually taught about principals behind cooking techniques, instead of just some recipe. Once again, top notch job...
sleepytime93 6 months ago
It would have been nice if you would have said how much butter and flour you used. I hate videos like this. Give amounts. Guessing at the quantity is how to cause another disaster.
lostindiancamp 7 months ago
@lostindiancamp - The whole point of cooking without recipes is that you don't measure items with blind faith in the cookbook. Cooking is a personal endeavor, and sometimes I make a thick roux, sometimes a thinner one.
The idea is for you to find the combination of ingredients that are right for you. I give you the visual clues and basic procedure, you supply the artistic touch. But, if you really need measurements, start with 1/2 ounce of butter and 1 cup flour.
ChefToddMohr 7 months ago 5
@lostindiancamp I go about 50/50. If I use 3Tbsp of butter, I will also use 3 Tbsp of flour, but as he said, there will be times you want to adjust this. I rarely measure anything, i just go by how it looks. Patience is one of the best tools in the kitchen. If I make sausage gravy, I just guess how much flour I need to make a roux. I add some flour and stir it in. If I need more I add more, if I used too much, I add a pat of butter. If you have flour and butter there is no way to have a disaster
EyeinTeaJay 5 months ago
Awesome. Energizing!
PoirierMike 8 months ago
thank you for the informative video
fandbmgr2012 9 months ago
Umm im not sure if anyone else noticed, sorry to comment badly on a well informing video, but a roux is a cooked Beurre Manie. The only difference between a Roux and a Beurre Manie is, a Roux is cooked a Beurre Manie isnt. this being said, Chef Todd, you are using the term Roux incorrectly. Other then that, great video i like your energy.
Proof of my position in this.
White Roux
Blonde Roux
Brown Roux
All cooked and those are the three classes of Rouxs.
IcedSpade16 1 year ago
This guys is quite entertaining to watch and learn from, great stuff!
@BIGpimpinrokstar on the premise of mixing fat with starch, would it make sense to mix flour (starch) with olive oil (fat) or milk (fat), to make the sause taste interesting / nice. I'm asking you, since it seems you know something about this stuff :-) thanks.
sigimarti 1 year ago
@sigimarti - There isn't enough fat in milk to consider it "fat" in roux making. If you mixed flour and milk you'd have what the old-time cooks call "Bull Whip". It will thicken liquids, but it's considered a cheap, lazy shortcut. Your sauce will taste very starchy from not cooking down the flour proteins.
The fat in roux acts as a liason, separating starch molecules so they can absorb liquids and swell individually. When not separated, you get lumps.
ChefToddMohr 1 year ago
@sigimarti You should almost always make a Beurre Manie with butter because its a much nicer taste then oil. Using olive oil isnt a good idea because it doesnt complement sauces it over powers it with its different flavor. Using milk... well you basicly get a bad bechamel (white sauce its a mother sauce). try to stick with butter.
if youre thinking cheap do a slurry but it will need to be seasoned at the end.
a slurry is water and flour.
IcedSpade16 1 year ago
I mix a little milk with four and if it doesen thicken i add a little more milk. Then I add salt and pepper and chicken breast.
dnave21 1 year ago
It's pronounced (burr mahn-yay) and it's a Nouvelle style for quick thickening at the end of the cooking process. The butter also helps add shine and flavor to the sauce, kind of like a "Monter Au Beurre" (mohn-tay ah burr)
BIGpimpinrokstar 1 year ago
Worked like a charm! Thanks!
meltron3000 1 year ago
At the boy scout camp where I ran the kitchen I used to keep a few days worth of roux in the fridge at all times. That way I could just heat the liquid in question, go get the giant pot of chilled roux and mix. Keeping extra on hand means no worries about running out, esp if gravys or sauces are a big part of your cooking.
NardolTheElf 2 years ago
Awesome
Maxstate 2 years ago