A couple things the good Chef left out: 1) The darker the roux - the less thickening potential the roux has 2) Roux is generally equal parts fat and flour by weight 3) A good starting formula is 1 lbs (454g) of finished roux thickens about 1 gal (3.8L) of sauce (you can play with this ratio as you gain experience) 4) To avoid lumps, add cold roux to hot liquid or add hot roux to cold liquid (this isn't foolproof, but it helps a lot) 5) After adding a roux to liquid, you'll have to continue GENTLY simmering for 20-30 min to get rid of the starchy taste. Be careful because once the roux is in, there is an increased chance of scorching the bottom of the pot. Stir a lot.
Thank you so much for the AWESOME comment! I said hundreds of time, and I'll say it again now it is people like yours that make it all worthwhile. You guys are just amazing and we are so lucky to have you all as subscribers! I just have a couple comments to add. About #2 it is very important that if you use more than 1 cup of clarified butter you measure (with a dry measuring cup) the flour to 2 1/2 cups that will give you about 8 ounces on the scale. About #5 if you use a cooked roux like the one I did in the video you do not have to cook it for more then a few minutes to incorporate it into your recipe. Since the starchy taste has disappeared after cooking it in the oven for at least 12 to 15 hours. 😊
And I don't like using a roux for mac 'n cheese. I prefer to use sodium citrate(salts of citric acid). You get a much silkier and smoother cheese sauce using a product like sodium citrate. It emulsifies the cheese as it melts. ..But I do like using a blonde roux for my curry coconut milk with mirin sauce.
Chef, I cannot express how honored I am that you referenced my video. I made the videos during quarantine and stopped due to life and everything going on at the time. Also, as you know, making YT videos feels like you are screaming into the YT abyss and I felt a little discouraged. But you have encouraged me and inspired me to get back at it. Expect some videos soon! Thank you, thank you!
My pleasure! You deserve lots more views and subscribers! I will make sure to spread the world. You are perfect for UA-cam! We need more people like you that know what they are talking about. You are eloquent and your production value is amazing! Do not get discouraged it takes a long time but as long as you keep it up at least one video a week you'll be surprise how quick you'll gain amazing followers. If you want some advice do not hesitate to email me at JP@chefJP.com. I'll be happy to help as much as I can!
Chef is an amazing teacher and encourager. I wish I could have attended his school. I’m sure there are many successful chefs around the world because of him.
These are the kinds of fundamental skills that every other cooking channel skips over, but learning how and why to do it radically improves results. As always, thank you for sharing your knowledge with us, chef!
As usual, Great Class today. Got to have all the "Tricks" for a good outcome for all your dishes. Really smart to mix it up between Recipes & techniques/ tricks. Just like Grand Ma ! Fast Frank-CA
This cooking channel changed my life. I started watching for the entertainment value. Then after a couple of months my shopping lists changed, my eating habits changed, my taste in food changed, my time and how to use it changed. All that added quality to my life I didn't know I need and want until this chef did it for me. Thank you Jean-Pierre. If I ever visited the States I'll come to Florida to shake your hand (and get some of that balsamic viniegar you keep swearing by in every other video!).
Me too, my shopping list is so different now and my house smells like a fancy restaurant all the time! I started by watching and dreaming and now I'm watching and cooking!
Chef, I have watched many of your videos and I became a subscriber before I had even finished watching the first one. I LOVE your no nonsense attitude, the way you explain things ... everything is phrased simply, how you teach with your own mistakes and I really appreciate dishes your sharing that I had no idea of where to even begin to start ... Much less complete. Thank you so very much. -Texas Lady
You know, I followed this recipe about a month ago (as I have with so many others) and I just wanted to say that this roux, clarified butter, and so many other tips have really made a difference in my ability to create outstanding meals for my family. Thank you so much, Chef!
I love this guy. I worked in kitchens in the later 90s so it was quite nice they started to show the angry chef that shouts and throws stuff around because thats the reality of a high pressure environment ansd yes a lot of them are like that, its stressful and you need to release now and then. However, it's been done to death now and its great to come back to see someone with such talent expressing the joy of cooking and sharing that experience and wisdom with everyone. Thank You.
One of the best video's you have done chef. AMAZING... More of these please! Love it. So many others NEVER explain the why's or reasons behind what they do. They either don't want to share their culinary backgrounds, or think we all know "The Tricks". You chef are GREAT because you talk to us in layman's terms, sharing your tricks of the trade. I have learned MORE from your channel about actual cooking than all the others I follow! Thank YOU for helping me be a better chef!
God bless you. I am 72 years old and can never get my turkey gravy thick enough at Thanksgiving . I have been making my own ghee and canning it for 2 years now and this recipe is definitely a God send. Thank you so much you gave made this old lady very happy.
Loved this video. I had no idea that roux could be made this way or that it needed to be added at the beginning. I feel like I graduated cooking school with this one simple technique. You are God’s gift to those of us who love to cook.
Another vital skill / recipe delivered with such ease and entertainment. Thank you again Chef Jean-Pierre. The variety and quality of all my homemade meals has vastly improved with your guidance. 🙂👨🏼🍳
Can't wait to get home and make some of that oven baked roux! I've learned more incredible cooking knowledge watching this channel for 6-months than I did in the over 60 plus years before it. Thank you millions, Chef !!
In fifteen minutes, I’ve learned more than the years of cooking shows I’ve watched. “Amazing!” ~ Chef JP I’ve used there techniques for years. But now I know the reasons to apply these techniques! Bravo JP.
Fab teaching, wish I had had you when I was feeding a large family and doing dinner parties. Now I find you when I am widowed and alone! You are a wonderful man chef Jean Pierre x
Hi , me too , I used to have a gang of friends for dinner with my partner , now I’m alone and half the gang is dead , no one to cook for very often , it’s so much nicer to eat at home with loved ones than in a restaurant , she usually at least on3 meal is a disappointment , he’s wonderfull isn’t he
Mama showed me how to cook rue in a pot until the desired color. Black rue took hours. I saw this video and I love your method better. I love your channel. Thank you for sharing your talent and secrets with us. I cook better meals now thanks to your efforts.
If you are careful and have tried it a lot of times, you may make a black roux by toasting flour in a little oil or fat in a frying pan. It can become really black in a very short time, be warned 😄
Thank you Chef, these are the kind of videos/lessons that you can't get anywhere else; that make your channel so valuable. This kind of stuff is what sets you apart from everybody else, aside from your wit, humor, and genuineness. Keep up the fantastic work!
Thank you, Chef. I'm always watching, becoming a better cook by osmosis, or immersion, or emulsion or something... My dad was a country gentleman cook, always watched that old Cajun chef Justin Wilson, always kept black roux in his refrigerator. On winter holiday mornings we would have cheese grits and tomato gravy, his homemade biscuits with local cured ham and red eye gravy. He created recipes too, like Mexican pizza, and egg plant casserole. I learned my joy of cooking from him. My mom also - I wish I could taste her Italian Cream cake again. (It's not Italian, actually Southern, I believe.)😋😛
I wish I knew more people and had more time to watch and cook with you .. one time I made your seafood chowder with you and ended up sharing it with people in the street because the pot was so big !! I loved it .. feeding people feels very intimate and satisfying.. your my favourite chef of all time
You know every one always says that the recipe or food is they are cooking is the best you will ever eat! The Roux that you have used for what 50 years is absolutely a wonder! I will be using this for the rest of my cooking years and going to pass this down to my daughter. Thank you so much for be true to you word!
9:44 , it’s 6.35 pm here in Singapore . Chef Jean-P, I love watching your videos not only that I can learn stuff from but also you are such a jolly, happy person and you really brighten my day. God Bless you always.
This video is up in the 10 favorite of Chef Jean-Pierre videos, Chef! Thank you so much for sharing your expertise with us. I never thought of making roux ahead of time, I’m sooo making this today! And the different kinds depending on dish! Wow, I’m excited to have these rouxs in my kitchen! Chef, even though I’m not a trained seasoned Chef like you, I’ve been cooking for almost 60 years like you, and the only thing is I don’t know how I’ve missed your channel all these years! What a treat! TY!
I have family members who are excellent home chefs so I am intimidated when cooking but you are so casual and carefree it gives me confidence. I know your carefree and casualness is from your vast experience but you show methods in baby steps so I never feel overwhelmed. Thank you so much:):):)
I discovered Chef JP when I was in college, so I didn’t have much space or time to experiment with his recipes. Now that I’m back home, I’ve been cooking a ton and his lessons are absolutely invaluable!
😮 wow! NEVER saw any other chef talk about this. Multiple ways to enhance cooking and ultimately a roux recipe that can be kept on hand and used anytime to thicken soups, sauces, etc. How awesome is CJP!
MAN, THINGS MAY NOT BE RIGHT WITH THE WORLD BUT WHEN I WATCH THIS CHEF THINGS APPEAR TO BE MUCH BETTER, I FEEL ENERGIZED TO DO THINGS IN THE KITCHEN AND THE WORLD SEEMS TO BE ALRIGHT
Delightful and informative cooking show. Thank you! You remind me so much of my wonderful father-in-law who grew up speaking French in Cottonport, LA (Cajun country), learned English when he entered first grade and loved to cook. Our kitchen is a joyful place where his son, my husband, continues to love to cook and delight me and others with delicious food. What a great gift to friends and family.
I had no idea clarified butter roux was shelf-stable! Don't regret all the time I've already spent stirring my roux, but having a little jar of the good stuff in my pantry is going to make stuff go so much more smoothly. Magnificent as always, king.
When the proteins are removed, they being the “offenders”, anything is stable, II would still refrigerate (just in case bugs/ants come to “investigate”).
What an amazing thing I’ve learned today, and so easy! Never seen this done before and have ways had trouble thickening. Thank you! all I need to do now is go watch your video on how to clarify butter!🥰
what an amazing Chef!! full of amazing lifetime knowledge, tips and tricks no other chef is willing to show or explain, a true gentleman with experience second to none, you create dishes we can all do and fill us with confidence and enthusiasm to cook, i never miss an episode and express to all my friends and family to watch you!! God bless you Chef Jean-Pierre and long live his channel xxx your crew are the best too!! xxx
I can't thank you ENOUGH, with your videos I gained 10 lbs. My Doctor now is more angrier with me. Please continue to inspire us with your great knowledge.
One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water,
I've never learned so much from any other chef. Chef has made such a better cook than I ever thought possible. Thank you for this video I learned so much about proper application of technique.
Chef, many years ago I saw you on TV making a desert from strawberries that involved cooking the fruit down to a pudding consistency, adding orange juice and sugar, and topping each serving with cracked black pepper and orange zest. The result was amazing! However, I’ve lost the recipe and cannot remember it to save my life. Would you revisit this recipe and introduce it to a new generation of home cooks? Thanks!
Jean -Pierre you are AWESOME!!! WHAT A WONDERFUL, KIND, and CARING PERSON THAT YOU ARE!! I so enjoy your informative shows, just to enjoy your information along side the gentle kindness and respect that you show to your fellow man! God Bless you, Chef!!
Great explanation on different thickeners chef! I make my gumbo roux in the oven, baking at 350F and stirring every 10-15 minutes. You can get it as dark as you want with little risk of burning, and while it's cooking you can do all the mise en place.
The oven is always a great idea. Even with my Bolognese sauce I put it in the oven so I don’t have a direct flame on the bottom. The risk of scorching it disappears. Great tip
@@giraffesinc.2193 Stirring Cajun napalm while waiting for that dark chocolate color is an exercise in patience. For a blonde roux for etouffee, not a big deal. But for gumbo, the oven is where it's at.
Ohhh I wish I knew this cooked roux trick long ago, but I’m still alive, LOL and so thank you! Your teaching skills come from your heart, your head, your hands, your tasting tongue 👅 😀 - and your soul, so beautifully intermingled. LOVE this channel!
I'm just going to say it again because I have said it before. Every time i watch one of these instructional videos I learn something I could not ever learn by reading. Thank you sir so much.
So useful to know! I've been making roux and freezing it for years, but it seems that I didn't have to do that. I like the versatility of cooked roux. You can turn the soaking liquid from dried mushrooms and a tablespoon or two of demiglace into a respectable sauce in minutes. I cook a lot of sous vide meats, so I have delicious juices from them, but they aren't gravy until you stir in a little roux. Great, too, for making random creamed vegetables or impromptu soups. Thanks for elevating my game!
I was brought up using Beurre Manie, but just for canned vegetables. You must remember that frozen vegetables were rarely available in the late 40's and early 50's so many times if you couldn't get fresh peas or beans, for example, we'd use canned instead. The "roux" was thinned out using the liquid in the can since it was already flavored, and you cooked it long enough to take the taste of raw flour out of it. A roux made of flour & water was our thickening agent for all gravies and stews. You must also remember that coming out of war-torn Europe, not much was available so we used what we could get. In those days we used Maggi or Boullion to add flavor to the gravies, if needed, and in those times Boullion was not a liquid or cube of salt as it is today! Later, we came upon the methods Chef Jean-Pierre is speaking of and they are wonderful since each is designed for specific foods. Thank you, Chef!
Chef, you got me again! I thought I knew all the tricks for thickeners even the buerre-manie, but that baked roux trick is next level. This old dog is learning new tricks in almost every video. I may have heard of a cooked roux before, but I don't ever remember baking the roux and fluffing it for later incorporation. That's real line cook / chef experience talking there.
I can honestly say, after watching many of your videos as well as those of other chefs and cooks, that I learned more about a single (important) topic in a short amount of time than any other video I can remember. That was full of info and easy to follow. Thanks!
I adore this guy. Love his individuality and genuine self. I like his recommendations as well - they don’t have his names on the brands and even though they’re a little pricier, they’re legit products (quality stuff). I like other personality chefs, but would have loved to have found Chef before the other big names out there.
Thank you Chef!!!!! Not in a million years did I think as a 60 year old Louisiana Cajun anyone could teach me anything about a roux. You are truly a master!!!!!!!
I recently discovered a brother of mine has started to pick up cooking as a hobby. As soon as I heard, I directed him to your channel with the promise that it isn't just a guy reading off a recipe to the camera but instead has all these *gems* of knowledge about the actual _practice,_ where you pick up theory and how to learn to develop the skills needed to cook well. How delighted I was that your most recent video is PURELY focused on technique!
Once you're aware of the CONCEPTS of cooking, why things are done the way they are it'll take your skills to the next level. Videos like this are gold......
Chev Jean-Pierre, my house smells so good tonight, I'm making your roasted chicken stock, and I just had your French onion soup for dinner. I think I'm going to start this recipe tomorrow. Thank you so much for your time and effort, you have really changed the way I cook!
What a great idea! Today I use a blonde roux, cooked long and slow, then save it in cubes in the freezer. It takes a lot of time and I always run out at the worst time, but i prefer it to that gelled feel of corn starch in a soup or light sauce. Your clarified butter roux is genius. I'll make some today.
Just two days ago I used a cornstarch slurry to thicken a pan sauce I made (which, of course, I learned about from this channel), and as I was doing so I thought to myself "I wonder what other kinds of thickening methods you could use for this?" This was incredibly informative and very timely. Thanks as always, Chef Jean-Pierre!
After I cook a seasoned burger in the skillet, I de-glaze with as little water as possible, and add a very small amount of onion powder. That's all I do, and it makes an amazing and easy pan sauce for burgers or steaks.
Thank you Cheaf, Ive been watching your videos for 2 years now. your videos made huge change to the way we cook at home. I didn't realize until i looked at some photos of the meals we used to make before finding your channel.
Oh, brilliant!!!! I am always in need of thickening my soups or stews and never happy with the flour thing we all do. Wow! I learned so much from this video and you have saved the flavor of my future soups, stews and gumbos!! Chef, you are such a joy to watch and we literally are attending a top-notch culinary school on-line - and free! THANK YOU ❤️
Made his cooked roux to thicken my first French onion beef stew from Chef JP. This roux is as good as Chef says and will be a staple in my kitchen, along with clarified butter, from now on. And make sure you try the beef stew as well. The best cooking show on UA-cam, period!
Oh my goodness, yesterday I was in the kitchen making the cheater beef broth recipe and clarified butter….and yes, I tasted the broth and it was magical, can’t wait to use it….today, I will make this roux for a counter top addition….thank you so much Chef. I will see you in the kitchen….
Hi Chef Jean-Pierre ~ I definitely learned something new from this video. The only roux I've ever made was from drippings after frying something, or cornstarch and water to thicken roast gravy. I am saving this recipe and will be trying it later on. Thank you so much for sharing!
The other week I tried making your mushroom sauce. Needless to say, it was the winner for my fiance and I. It was so delicious, it made the rest of my steak dinner seem amature. Guess I just need to watch more of your videos and keep learning lol. Thank you Chef!
So enjoyed. I always made my roux with each time I am in need of it . Didn’t know I could prepare it in advance. This is a game changer. Love it ! Thanks again. I always learn something great evertime I watch your videos . Please don’t stop .
I shared this episode with my sister and 5 other friends. I have been watching this gifted teacher for only a few months and I have mase his mushroom sauce without looking at a recipe...I just watched him put it together and I love butter. Thank you Chef.
This is a classic, not just in French cooking but in others as well. My mother was American born Hungarian. She always thickened with a roux. Merci, chef.
These tips and recipes are so amazing. Things I’m sure many have paid a lot of money to learn or needs to be part of a family to inherit this knowledge. Aww thank you so much❤
This was a great tutorial! Right up there with the one on 'salt to taste'! I have learned so much from this channel and it has made the last two years bearable! Thank you for the entertaining and practical lessons!
Bravo, bravo Chef. From the title I really thought it just going to be a lesson on a roux and cornstarch. I never knew all this. I learned something today and since I'm trying to be a good student of your channel....I will try this Chef JP....thanks so much for sharing your knowledge with us. I keep saying this but it's so true....your the best Chef JP. Cheers!!
Chef, I just love love love your reactions at the end of each teaching session when you taste the food you’re preparing and teaching us. Thank god you did not taste the roux! You’re awesome!
Thank you so very, very much for this video, Chef J-P! I've used rouxs many, many times over the decades, but didn't realize that you could batch make a thickening roux for future uses. So very happy to know this pearl of wisdom! Will be making a batch of clarified butter and will make some cooked roux at the same time. Perfect! 😊
I am a cajun, and I have always braved making "cajun napalm" with high heat, fast whisk and a prayer. Love this take. Butter! Oh my! So much better. On my 3rd batch now....
Thank you again, Chef. Making these fundamental videos and quick cheats are helping all of us become better cooks at home. That sieve thickening video blew my family away when I was making your mushroom sauce recipe.
I made a batch of this cooked roux around the time this first came out, I kept it in a air tight container in a cabinet, I just used the last of it today. Worked great every time, I'll have to make another batch.
Love your kitchen. Your instructions are wonderful! I do not need to ask why is he doing that. When you put tomatoes paste in stew thought tomatoes paste, oh no. Well, I am game to try new things. Oh my, the best stew I have ever made. The taste was awesome. You make me a better cook. Thanks.
Love it. I'm very familiar with roux but learned new things here, I did not know about the oven method, and I've never stored roux, just been making it as needed. I use roux almost exclusively in thickening. I cook down potatoes too sometimes, in stew and chowder.
Here at the Canary Islands, we know a flour is called "Gofio" it has a really nice tasty smell from malt, and it doesn't clump together! Chef Jean-Pierre is the BEST 🧡🧡🧡
Chef, I have learned so much from you. I used the corn starch method on a teriyaki beef with bell peppers. The sauce was delicious. I owe it all to you. Thank you.
I have been watching your videos for a while and find your practical approach to be refreshing, yet incredibly informative. I recently received praise from friends and family that my cooking was “restaurant quality”! I must attribute this compliment to you, as I put your techniques and training into practice!. Thank you, Chef Jean-Pierre!
Genius!!!! Extra! Just like that!!! The word is floury, because I know it very, very well, unfortunately! This is really good excellent stuff! Thaaaaanks!!!!
A couple things the good Chef left out:
1) The darker the roux - the less thickening potential the roux has
2) Roux is generally equal parts fat and flour by weight
3) A good starting formula is 1 lbs (454g) of finished roux thickens about 1 gal (3.8L) of sauce (you can play with this ratio as you gain experience)
4) To avoid lumps, add cold roux to hot liquid or add hot roux to cold liquid (this isn't foolproof, but it helps a lot)
5) After adding a roux to liquid, you'll have to continue GENTLY simmering for 20-30 min to get rid of the starchy taste. Be careful because once the roux is in, there is an increased chance of scorching the bottom of the pot. Stir a lot.
Thank you so much for the AWESOME comment! I said hundreds of time, and I'll say it again now it is people like yours that make it all worthwhile. You guys are just amazing and we are so lucky to have you all as subscribers!
I just have a couple comments to add. About #2 it is very important that if you use more than 1 cup of clarified butter you measure (with a dry measuring cup) the flour to 2 1/2 cups that will give you about 8 ounces on the scale. About #5 if you use a cooked roux like the one I did in the video you do not have to cook it for more then a few minutes to incorporate it into your recipe. Since the starchy taste has disappeared after cooking it in the oven for at least 12 to 15 hours. 😊
And I don't like using a roux for mac 'n cheese. I prefer to use sodium citrate(salts of citric acid). You get a much silkier and smoother cheese sauce using a product like sodium citrate. It emulsifies the cheese as it melts.
..But I do like using a blonde roux for my curry coconut milk with mirin sauce.
@@lexi_9995 try practising not taking offence so easy, it is liberating I promise.
Sounds is touchy as when we are boiling down maple syrup in Maine
@@lexi_9995 deal with it Lexi...this isn't about you being offended. Continue on Chef Jean-Pierre
Chef, I cannot express how honored I am that you referenced my video. I made the videos during quarantine and stopped due to life and everything going on at the time. Also, as you know, making YT videos feels like you are screaming into the YT abyss and I felt a little discouraged. But you have encouraged me and inspired me to get back at it. Expect some videos soon! Thank you, thank you!
My pleasure! You deserve lots more views and subscribers! I will make sure to spread the world. You are perfect for UA-cam! We need more people like you that know what they are talking about. You are eloquent and your production value is amazing! Do not get discouraged it takes a long time but as long as you keep it up at least one video a week you'll be surprise how quick you'll gain amazing followers. If you want some advice do not hesitate to email me at JP@chefJP.com. I'll be happy to help as much as I can!
Chef, you are just an amazing human being. ❤❤❤
I love this video and how you presented the pros and cons of each method. Merci beaucoup! ❤ 🇨🇦
@@Sabrina1998 ❤
Chef is an amazing teacher and encourager. I wish I could have attended his school. I’m sure there are many successful chefs around the world because of him.
These are the kinds of fundamental skills that every other cooking channel skips over, but learning how and why to do it radically improves results. As always, thank you for sharing your knowledge with us, chef!
👍👍👍😊
@@ChefJeanPierre Had this been a "One Off" type episode; Everyone still would have learned so much(comprehensive!).
seconded.
As usual, Great Class today. Got to have all the "Tricks" for a good outcome for all your dishes. Really smart to mix it up between Recipes & techniques/ tricks. Just like Grand Ma ! Fast Frank-CA
Good point. Other channels are busy teaching their viewers how to follow the receipe, not how to cook.
This cooking channel changed my life. I started watching for the entertainment value. Then after a couple of months my shopping lists changed, my eating habits changed, my taste in food changed, my time and how to use it changed. All that added quality to my life I didn't know I need and want until this chef did it for me. Thank you Jean-Pierre. If I ever visited the States I'll come to Florida to shake your hand (and get some of that balsamic viniegar you keep swearing by in every other video!).
Me too, my shopping list is so different now and my house smells like a fancy restaurant all the time! I started by watching and dreaming and now I'm watching and cooking!
Which balsamic vinegar is it? thanks :)
BOP
Chef, you never disappoint.
You produce the best cooking shows around.
The world is a tastier place with you in the kitchen.
Thank you.
Chef, I have watched many of your videos and I became a subscriber before I had even finished watching the first one. I LOVE your no nonsense attitude, the way you explain things ... everything is phrased simply, how you teach with your own mistakes and I really appreciate dishes your sharing that I had no idea of where to even begin to start ... Much less complete. Thank you so very much.
-Texas Lady
Thank you 🙏
You know, I followed this recipe about a month ago (as I have with so many others) and I just wanted to say that this roux, clarified butter, and so many other tips have really made a difference in my ability to create outstanding meals for my family.
Thank you so much, Chef!
Awesome!!! We are so glad it is working well for you! 😊
I love this guy. I worked in kitchens in the later 90s so it was quite nice they started to show the angry chef that shouts and throws stuff around because thats the reality of a high pressure environment ansd yes a lot of them are like that, its stressful and you need to release now and then. However, it's been done to death now and its great to come back to see someone with such talent expressing the joy of cooking and sharing that experience and wisdom with everyone. Thank You.
One of the best video's you have done chef. AMAZING... More of these please! Love it. So many others NEVER explain the why's or reasons behind what they do. They either don't want to share their culinary backgrounds, or think we all know "The Tricks". You chef are GREAT because you talk to us in layman's terms, sharing your tricks of the trade. I have learned MORE from your channel about actual cooking than all the others I follow! Thank YOU for helping me be a better chef!
God bless you. I am 72 years old and can never get my turkey gravy thick enough at Thanksgiving . I have been making my own ghee and canning it for 2 years now and this recipe is definitely a God send. Thank you so much you gave made this old lady very happy.
Loved this video. I had no idea that roux could be made this way or that it needed to be added at the beginning. I feel like I graduated cooking school with this one simple technique. You are God’s gift to those of us who love to cook.
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Another vital skill / recipe delivered with such ease and entertainment.
Thank you again Chef Jean-Pierre. The variety and quality of all my homemade meals has vastly improved with your guidance. 🙂👨🏼🍳
Can't wait to get home and make some of that oven baked roux! I've learned more incredible cooking knowledge watching this channel for 6-months than I did in the over 60 plus years before it. Thank you millions, Chef !!
What a brilliant teacher! Informative, analytical, never boring! Thank you so much Jean Pierre!
In fifteen minutes, I’ve learned more than the years of cooking shows I’ve watched. “Amazing!” ~ Chef JP
I’ve used there techniques for years. But now I know the reasons to apply these techniques! Bravo JP.
Fab teaching, wish I had had you when I was feeding a large family and doing dinner parties. Now I find you when I am widowed and alone! You are a wonderful man chef Jean Pierre x
Hi , me too , I used to have a gang of friends for dinner with my partner , now I’m alone and half the gang is dead , no one to cook for very often , it’s so much nicer to eat at home with loved ones than in a restaurant , she usually at least on3 meal is a disappointment , he’s wonderfull isn’t he
Mama showed me how to cook rue in a pot until the desired color. Black rue took hours. I saw this video and I love your method better. I love your channel. Thank you for sharing your talent and secrets with us. I cook better meals now thanks to your efforts.
If you are careful and have tried it a lot of times, you may make a black roux by toasting flour in a little oil or fat in a frying pan. It can become really black in a very short time, be warned 😄
Thank you Chef, these are the kind of videos/lessons that you can't get anywhere else; that make your channel so valuable. This kind of stuff is what sets you apart from everybody else, aside from your wit, humor, and genuineness. Keep up the fantastic work!
Thank you, Chef. I'm always watching, becoming a better cook by osmosis, or immersion, or emulsion or something... My dad was a country gentleman cook, always watched that old Cajun chef Justin Wilson, always kept black roux in his refrigerator. On winter holiday mornings we would have cheese grits and tomato gravy, his homemade biscuits with local cured ham and red eye gravy. He created recipes too, like Mexican pizza, and egg plant casserole. I learned my joy of cooking from him. My mom also - I wish I could taste her Italian Cream cake again. (It's not Italian, actually Southern, I believe.)😋😛
I wish I knew more people and had more time to watch and cook with you .. one time I made your seafood chowder with you and ended up sharing it with people in the street because the pot was so big !! I loved it .. feeding people feels very intimate and satisfying.. your my favourite chef of all time
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You know every one always says that the recipe or food is they are cooking is the best you will ever eat! The Roux that you have used for what 50 years is absolutely a wonder! I will be using this for the rest of my cooking years and going to pass this down to my daughter. Thank you so much for be true to you word!
9:44 , it’s 6.35 pm here in Singapore . Chef Jean-P, I love watching your videos not only that I can learn stuff from but also you are such a jolly, happy person and you really brighten my day. God Bless you always.
This video is up in the 10 favorite of Chef Jean-Pierre videos, Chef! Thank you so much for sharing your expertise with us. I never thought of making roux ahead of time, I’m sooo making this today! And the different kinds depending on dish! Wow, I’m excited to have these rouxs in my kitchen! Chef, even though I’m not a trained seasoned Chef like you, I’ve been cooking for almost 60 years like you, and the only thing is I don’t know how I’ve missed your channel all these years! What a treat! TY!
This is why I watch your videos. You do not leave a rock unturned. As always thanks for your time.
I have family members who are excellent home chefs so I am intimidated when cooking but you are so casual and carefree it gives me confidence. I know your carefree and casualness is from your vast experience but you show methods in baby steps so I never feel overwhelmed. Thank you so much:):):)
Thank you so much 🙂
I discovered Chef JP when I was in college, so I didn’t have much space or time to experiment with his recipes. Now that I’m back home, I’ve been cooking a ton and his lessons are absolutely invaluable!
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😮 wow! NEVER saw any other chef talk about this. Multiple ways to enhance cooking and ultimately a roux recipe that can be kept on hand and used anytime to thicken soups, sauces, etc. How awesome is CJP!
Thank you 🙏
Always excellent. Anyone who loves to cook should add Chef Jean-Pierre to their must watch list.
MAN, THINGS MAY NOT BE RIGHT WITH THE WORLD BUT WHEN I WATCH THIS CHEF THINGS APPEAR TO BE MUCH BETTER, I FEEL ENERGIZED TO DO THINGS IN THE KITCHEN AND THE WORLD SEEMS TO BE ALRIGHT
I watch because Chef accomplishes making money and teaching others. He is sincere about both objectives and I like that.
Delightful and informative cooking show. Thank you! You remind me so much of my wonderful father-in-law who grew up speaking French in Cottonport, LA (Cajun country), learned English when he entered first grade and loved to cook. Our kitchen is a joyful place where his son, my husband, continues to love to cook and delight me and others with delicious food. What a great gift to friends and family.
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I had no idea clarified butter roux was shelf-stable!
Don't regret all the time I've already spent stirring my roux, but having a little jar of the good stuff in my pantry is going to make stuff go so much more smoothly.
Magnificent as always, king.
When the proteins are removed, they being the “offenders”, anything is stable, II would still refrigerate (just in case bugs/ants come to “investigate”).
What an amazing thing I’ve learned today, and so easy! Never seen this done before and have ways had trouble thickening. Thank you! all I need to do now is go watch your video on how to clarify butter!🥰
Chef Pierre is the greatest chef in the world, his respect for food and friends is admirable.
It is not just the how, but the why that makes all the difference Chef.
what an amazing Chef!! full of amazing lifetime knowledge, tips and tricks no other chef is willing to show or explain, a true gentleman with experience second to none, you create dishes we can all do and fill us with confidence and enthusiasm to cook, i never miss an episode and express to all my friends and family to watch you!! God bless you Chef Jean-Pierre and long live his channel xxx your crew are the best too!! xxx
As always, nothing makes me happier on Thursday morning than seeing Jean Pierre pop up in my notification feed. ❤️
I gotta wait til 2 in the afternoon -_-
@@darrengordon-hill Better late than never!
7 in the evening (india)
But amazing anyways!
@@adissiusly (:
Thank you chef, I never saw how to make roux.... This was one of my favourite educational video.
I can't thank you ENOUGH, with your videos I gained 10 lbs. My Doctor now is more angrier with me. Please continue to inspire us with your great knowledge.
One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water,
Chef, my jaws hurt when I'm done watching your videos. You love what you're doing so much it really makes me smile and I learn soooooo much!!!!!!!
Chef....you are the teacher of all teachers! You make cooking FUN AND DELICIOUS! Thank you so much....
I've never learned so much from any other chef. Chef has made such a better cook than I ever thought possible.
Thank you for this video I learned so much about proper application of technique.
Chef, many years ago I saw you on TV making a desert from strawberries that involved cooking the fruit down to a pudding consistency, adding orange juice and sugar, and topping each serving with cracked black pepper and orange zest. The result was amazing! However, I’ve lost the recipe and cannot remember it to save my life. Would you revisit this recipe and introduce it to a new generation of home cooks? Thanks!
Jean -Pierre you are AWESOME!!! WHAT A WONDERFUL, KIND, and CARING PERSON THAT YOU ARE!! I so enjoy your informative shows, just to enjoy your information along side the gentle kindness and respect that you show to your fellow man! God Bless you, Chef!!
Great explanation on different thickeners chef!
I make my gumbo roux in the oven, baking at 350F and stirring every 10-15 minutes. You can get it as dark as you want with little risk of burning, and while it's cooking you can do all the mise en place.
That's a great idea! I usually just stand there at the range and stir (and stir) ... this is a much better idea.
The oven is always a great idea. Even with my Bolognese sauce I put it in the oven so I don’t have a direct flame on the bottom. The risk of scorching it disappears. Great tip
@@giraffesinc.2193 Stirring Cajun napalm while waiting for that dark chocolate color is an exercise in patience. For a blonde roux for etouffee, not a big deal. But for gumbo, the oven is where it's at.
@@timothyduzenski1386 totally agree. I do the same with mine.
@@kyleinokc Thank you, again! I usually need a cocktail (or two) to get through to the chocolate color!
Ohhh I wish I knew this cooked roux trick long ago, but I’m still alive, LOL and so thank you! Your teaching skills come from your heart, your head, your hands, your tasting tongue 👅 😀 - and your soul, so beautifully intermingled.
LOVE this channel!
I'm just going to say it again because I have said it before. Every time i watch one of these instructional videos I learn something I could not ever learn by reading. Thank you sir so much.
So useful to know! I've been making roux and freezing it for years, but it seems that I didn't have to do that. I like the versatility of cooked roux. You can turn the soaking liquid from dried mushrooms and a tablespoon or two of demiglace into a respectable sauce in minutes. I cook a lot of sous vide meats, so I have delicious juices from them, but they aren't gravy until you stir in a little roux. Great, too, for making random creamed vegetables or impromptu soups. Thanks for elevating my game!
First page of EVERY Cajun cookbook ..............'First, you make a Roux' ....tyvm !
I was brought up using Beurre Manie, but just for canned vegetables. You must remember that frozen vegetables were rarely available in the late 40's and early 50's so many times if you couldn't get fresh peas or beans, for example, we'd use canned instead. The "roux" was thinned out using the liquid in the can since it was already flavored, and you cooked it long enough to take the taste of raw flour out of it. A roux made of flour & water was our thickening agent for all gravies and stews. You must also remember that coming out of war-torn Europe, not much was available so we used what we could get. In those days we used Maggi or Boullion to add flavor to the gravies, if needed, and in those times Boullion was not a liquid or cube of salt as it is today! Later, we came upon the methods Chef Jean-Pierre is speaking of and they are wonderful since each is designed for specific foods. Thank you, Chef!
Chef, you got me again! I thought I knew all the tricks for thickeners even the buerre-manie, but that baked roux trick is next level. This old dog is learning new tricks in almost every video. I may have heard of a cooked roux before, but I don't ever remember baking the roux and fluffing it for later incorporation. That's real line cook / chef experience talking there.
I can honestly say, after watching many of your videos as well as those of other chefs and cooks, that I learned more about a single (important) topic in a short amount of time than any other video I can remember. That was full of info and easy to follow. Thanks!
I adore this guy. Love his individuality and genuine self. I like his recommendations as well - they don’t have his names on the brands and even though they’re a little pricier, they’re legit products (quality stuff). I like other personality chefs, but would have loved to have found Chef before the other big names out there.
Thank you 🙏
Chef,
I have no words. You consistently just blow me away. Thank you for everything.
Thank you Chef!!!!! Not in a million years did I think as a 60 year old Louisiana Cajun anyone could teach me anything about a roux. You are truly a master!!!!!!!
Chef, your positivity and great sense of humor is a treasury .
I recently discovered a brother of mine has started to pick up cooking as a hobby. As soon as I heard, I directed him to your channel with the promise that it isn't just a guy reading off a recipe to the camera but instead has all these *gems* of knowledge about the actual _practice,_ where you pick up theory and how to learn to develop the skills needed to cook well. How delighted I was that your most recent video is PURELY focused on technique!
Once you're aware of the CONCEPTS of cooking, why things are done the way they are it'll take your skills to the next level. Videos like this are gold......
Dude that's genius. The uncooked taste is already taken out of it by heating it in the oven. You're the man JP!
Chev Jean-Pierre, my house smells so good tonight, I'm making your roasted chicken stock, and I just had your French onion soup for dinner. I think I'm going to start this recipe tomorrow. Thank you so much for your time and effort, you have really changed the way I cook!
What a great idea! Today I use a blonde roux, cooked long and slow, then save it in cubes in the freezer. It takes a lot of time and I always run out at the worst time, but i prefer it to that gelled feel of corn starch in a soup or light sauce.
Your clarified butter roux is genius. I'll make some today.
Me too, plus I love always having clarified butter on hand.
Just two days ago I used a cornstarch slurry to thicken a pan sauce I made (which, of course, I learned about from this channel), and as I was doing so I thought to myself "I wonder what other kinds of thickening methods you could use for this?" This was incredibly informative and very timely. Thanks as always, Chef Jean-Pierre!
After I cook a seasoned burger in the skillet, I de-glaze with as little water as possible, and add a very small amount of onion powder. That's all I do, and it makes an amazing and easy pan sauce for burgers or steaks.
@@Erik_Swiger have you ever tried doing the same but with beef stock instead of water? I bet that would be pretty tasty as well 😁
Not only does he show us each one, but he also gives us pros and cons for each one.
Thank you Cheaf, Ive been watching your videos for 2 years now. your videos made huge change to the way we cook at home. I didn't realize until i looked at some photos of the meals we used to make before finding your channel.
Thanks for showing me the way you make your own thickener. Fantastic. From Malc England( Black Country )
Oh, brilliant!!!! I am always in need of thickening my soups or stews and never happy with the flour thing we all do. Wow! I learned so much from this video and you have saved the flavor of my future soups, stews and gumbos!! Chef, you are such a joy to watch and we literally are attending a top-notch culinary school on-line - and free! THANK YOU ❤️
Came here after watching the tuscan chicken video. Thanks for the great learning experience Chef! You are awesome!
Made his cooked roux to thicken my first French onion beef stew from Chef JP. This roux is as good as Chef says and will be a staple in my kitchen, along with clarified butter, from now on. And make sure you try the beef stew as well. The best cooking show on UA-cam, period!
Chef, I have confidence in your advice and abilities. This channel is present very professionally and pleasantly.
Oh my goodness, yesterday I was in the kitchen making the cheater beef broth recipe and clarified butter….and yes, I tasted the broth and it was magical, can’t wait to use it….today, I will make this roux for a counter top addition….thank you so much Chef. I will see you in the kitchen….
Hi Chef Jean-Pierre ~ I definitely learned something new from this video. The only roux I've ever made was from drippings after frying something, or cornstarch and water to thicken roast gravy. I am saving this recipe and will be trying it later on. Thank you so much for sharing!
The other week I tried making your mushroom sauce. Needless to say, it was the winner for my fiance and I. It was so delicious, it made the rest of my steak dinner seem amature. Guess I just need to watch more of your videos and keep learning lol. Thank you Chef!
So enjoyed. I always made my roux with each time I am in need of it . Didn’t know I could prepare it in advance. This is a game changer. Love it ! Thanks again. I always learn something great evertime I watch your videos . Please don’t stop .
I shared this episode with my sister and 5 other friends. I have been watching this gifted teacher for only a few months and I have mase his mushroom sauce without looking at a recipe...I just watched him put it together and I love butter. Thank you Chef.
This is a classic, not just in French cooking but in others as well. My mother was American born Hungarian. She always thickened with a roux. Merci, chef.
i love how you guys always give us the celsius equivalent!
These tips and recipes are so amazing. Things I’m sure many have paid a lot of money to learn or needs to be part of a family to inherit this knowledge. Aww thank you so much❤
This was a great tutorial! Right up there with the one on 'salt to taste'! I have learned so much from this channel and it has made the last two years bearable! Thank you for the entertaining and practical lessons!
Bravo, bravo Chef. From the title I really thought it just going to be a lesson on a roux and cornstarch. I never knew all this. I learned something today and since I'm trying to be a good student of your channel....I will try this Chef JP....thanks so much for sharing your knowledge with us. I keep saying this but it's so true....your the best Chef JP. Cheers!!
Fish Stew, Lobster Bisque, Clam Chowder! Thanks for this video. This will make storing roux on my sailboat, out at sea, much easier!
Chef, I just love love love your reactions at the end of each teaching session when you taste the food you’re preparing and teaching us. Thank god you did not taste the roux! You’re awesome!
Thank you so very, very much for this video, Chef J-P! I've used rouxs many, many times over the decades, but didn't realize that you could batch make a thickening roux for future uses. So very happy to know this pearl of wisdom! Will be making a batch of clarified butter and will make some cooked roux at the same time. Perfect! 😊
I am a cajun, and I have always braved making "cajun napalm" with high heat, fast whisk and a prayer.
Love this take.
Butter! Oh my! So much better.
On my 3rd batch now....
I thought I knew everything about thicken sauces. Most impressed.
"So easy a child could do it!" Thank you Chef.
Thank you again, Chef. Making these fundamental videos and quick cheats are helping all of us become better cooks at home. That sieve thickening video blew my family away when I was making your mushroom sauce recipe.
Thanx, Chef Jean-Pierre, for another very important culinary lesson. Be well and take care!
I made a batch of this cooked roux around the time this first came out, I kept it in a air tight container in a cabinet, I just used the last of it today. Worked great every time, I'll have to make another batch.
Chef I made your roux and it is the best. I'll never use corn starch again for thickening my sauces. Thanks, Perry..........
Love your kitchen. Your instructions are wonderful! I do not need to ask why is he doing that. When you put tomatoes paste in stew thought tomatoes paste, oh no. Well, I am game to try new things. Oh my, the best stew I have ever made. The taste was awesome. You make me a better cook. Thanks.
WOW!! This is the best trick yet that you have showed me,I'm learning so much from you and I've been cooking a long time...age 70! :)
Love it. I'm very familiar with roux but learned new things here, I did not know about the oven method, and I've never stored roux, just been making it as needed.
I use roux almost exclusively in thickening.
I cook down potatoes too sometimes, in stew and chowder.
Yes! I love technical videos like this. I never knew about keeping fluffed-up roux like that!
Here at the Canary Islands, we know a flour is called "Gofio" it has a really nice tasty smell from malt, and it doesn't clump together!
Chef Jean-Pierre is the BEST 🧡🧡🧡
Chef, I have learned so much from you. I used the corn starch method on a teriyaki beef with bell peppers. The sauce was delicious. I owe it all to you. Thank you.
Probably won’t get the views this video deserve but these videos are fantastic and really helpful. Thank you!
Always making your life easier in the kitchen.
I have been watching your videos for a while and find your practical approach to be refreshing, yet incredibly informative. I recently received praise from friends and family that my cooking was “restaurant quality”! I must attribute this compliment to you, as I put your techniques and training into practice!. Thank you, Chef Jean-Pierre!
Genius!!!! Extra! Just like that!!! The word is floury, because I know it very, very well, unfortunately! This is really good excellent stuff! Thaaaaanks!!!!