How to Make a Perfect Roux
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- Опубліковано 15 тра 2024
- A roux is the most commonly used thickener for sauces and one of the trickiest techniques to master. Watch and learn with us on how to make a roux!
View Full Roux Recipe Here: www.escoffier.edu/recipes/how-...
-About Escoffier-
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-Contents of this video-
00:00 - Introduction
00:21 - Getting Started
00:59 - Adding Flour
01:23 - Different Stages of Roux
*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS) - Навчання та стиль
One of the better videos for a roux, thanks!
First I search up roux method on Rubik's cube on now I'm here.
Same
Me too 😂
BIG BIG ROUX
Same, I wanted to be faster.
very clear, thanks. Do more videos, you are very clear in your explanation.
You are awesome! tTank you so much! I was able to easily follow your directions to make a roux for my Thanksgiving gravey.😅
This simple video changed my roux game... Thank you🤩🤩🤩
one of the better no faff videos. perfect
Hope you are having a very successful career. Keep doing your videos.
😎..Thanks!💯...been wondering about the lumps..🙏
Finaly a good direct video I can show my sous chefs, so they learn how to make roux the correct way, NOT with vegetable oil NOT with Crisco, but with butter, as it should be. Thank you
Any fat will do
😂
Wait your SOUS CHEFS can't make a roux 😂😂😂😂
Seriously! What is wrong with this picture!
@@anthonyg2889
0:28 I can already hear Gordon Ramsey yelling from halfway across the planet…🤣🤣🤣 “You’re serving contaminated buttah”’😂😂🤣🤣🤣
Can I have some ROUX
OOF
Give me ROUX or i will quit
Rouxxxx
Roux
Thanks, would have helped a bit more if there was a 2nd camera on the pan directly but still helped.
I don't have any complaints about this video. However, it would have been nice to show the chef working from blonde to black.
James Dooling the chef is clearly a blonde, not sure why you'd think otherwise
REBEX
its equal. quantity? ?
Good deal
What temperature?
😘😘😘 TYVM
Brown Roux can also be used for a Mushroom Cream Sauce.
In the culinary industry a roux is the most commonly used thickener for sauces and without one we wouldn't have 3 of our 5 #mothersauces. The horror! It can also be one of the trickiest techniques to get down. So let us show you how to do it perfectly!
escoffierschool can I have big roux
escoffierschool where's my roux
Music too loud & distracting.
Yes. It needs to be turned down a bit & changed to something more soothing.
Agreed
Yay Free ROUX
How many sticks of butter = 1 cup?
I couldn’t get a good look at it once it was finished. It would’ve been nice to zoom in on it and also show the consistency by scooping it up with the whisk or a spoon.
If i dont have butter should i use margarine?
Butter or Margarine works good
I don't have any flour or butter. Can I still make a roux?
You can use any fat and a flour alternative, so coconut oil and corn flour or masa harina
What temperature are you cooking it at?
With experience, a lot of restaurant chefs find that they can ignore temperatures for the most part. Leave the burners on high, leave the oven on 450 for everything, we just manage the distance. That's why you see him lifting the pan often since that's his method of temperature control.
If you're making this at home, medium is fine. It's more important that you stir it constantly. If you find you're doing multiple things at once, you could cook it on a very low and slow setting, or if you're more confident you can turn the heat all the way up You just got to make sure you stir just that much faster. It is very forgiving as long as you have The ratio of flour to fat you'll be fine 99% of the time
@@Chance57 for some reason roux’s never come out right. They usually aren’t thick enough. Maybe I expect roux’s to be thicker? I’m not sure. But I usually end up adding a cornstarch slurry to get the consistency I want.
@@KeilaET that works too! The longer you cook your roux, the less thickening power it has. It's at it's max thickening strength at about 30 seconds in at medium high where most people would be reticent to take it off the heat.
The trade off is you get a much stronger (better imo) flavor from darker rouxs but they're weak at thickening. I've worked in a commercial setting where we've used your trick of roux and a cornstarch slurry to dial it in. It's probably a lot more widespread than people acknowledge since then they'd have to turn in their "roux master" cards.
@@Chance57m trying to make pasta sauce and after making the roux when I add milk the sauce is lumping up.its not even that hot I don't know why the milk is curdling.
@@deadpool-wp1eq1.) A little milk at a time! A common recommendation is 25% first, and then the remaining 75% in halves with thorough stirring throughout. I don't know that I've ever once been able to incorporate all the milk at once without lumps.
2) Room temp is better. Milk has a large thermal mass and can arrest cooking. If you don't want to leave it out, you can microwave the milk for 15 seconds at a time until it's no longer cold allowing you to mix it in a lot easier. It shouldn't be hot, but not being refrigerator cold will give you more wiggle room when whisking.
A tip? The ratio is equal amounts of flour and fat (usually butter) but people argue if that's by mas or volume all the time. This should let you know there is a little wiggle room. Most importantly is that before you try to incorporate the milk, all the flour has to be absolutely coated. If you find your roux is clumpy or dryer than a slurry, you can and should add a bit more fat to it. Flour itself isn't a perfect homogeneous substance so tweaking the ratio until the roux is right in every individual case is more important than strict adherence to the standard ratio. Additionally A "slack roux" (Where you've added too much fat) can easily be fixed later in the recipe but once you've got lock up or clumps, you're stuck with them.
Umm I made the 2x3 block whats the next step
I'm having a problem with measurement. Is it equal parts by WEIGHT or by VOLUME--they're not the same?
I would say volume.
Here’s another tutorial!
Step 1: Get a Rubik’s Cube
Step 2: *Use Roux*
here’s another
beg for some roux from flamingo on roblox
@@wecangethigher4866 true
Value-tay?
👍
my man moving like tony soprano
Free roux for everyone
I want ROUX
me roux NOW
roux give now
I have made 14 robux now
R O U X lol
What is so difficult with keeping the background music down. This is the third video I have commented on of yours with this problem. Trying to be artistic with the music ruins the video. It was almost impossible to hear the Chef's instruction. Two thumbs down.
ShawnColorado it's pretty easy to hear him. Please your speakers are shitty?
Sir Awesomeness : Sir Freakiness, using your fem-verbage, Pleeease, the music IS very loud and unnecessary. What is necessary though, is for you to relax, grow some testicles and not find it so important to respond to posts that are over a year old. I forgive you though as I know you are still so badly devestated and hurt that Hillary lost. Find a safe space and do some yoga listening to Indian flute chanting. You will be just fine.. Remember, The Donald has everything under control.
Safe space that, bitch.
Sir Awesomeness : Sir Snowflake, didnt mean to upset you. Take some of your friends drugs and you will feel better. I admit the Hillary comment was rough. I understand you Communist Bernie supporters dislike her as much as Trumpeteers. Relax. Hope to see you soon.
ShawnColorado you're just a little batch of generalizations aren't you? LOL You couldn't possibly get under my skin. You picked the one untrollable person on the entire internet to try and troll.
Can I have 36,000 RO(🅱)UX?
can i have big ROUX
Congratulations on not explaining how much to cook it, ie to make sure the flour is cooked
i did all that now where is my robux?
this isnt free robux....
@@Shubzwalker ok im givig 2 roux transfr
Messy
I tried this with egg yolks and it didn't work...
ROBUX
Vel you tay....really? Veloutè
can plz has ROUX cause me want afford build club cause I want not por
or me will commit oof
Is tis how to mak roux me wanr EPIC raoux
Me want big roux ok
No passion.Maybe he didn't want to do this video
Looked like it was probably a homework assignment
He just said 1 cup of butter and used 2
Idiot
Ya in confused how much butter again?
😒 It's hard to follow this guy on making a roux
No wonder he's not a chef yet, very messy
Is it so hard for people to use proper measurements rather than a fucking cup
Very few people in the US own a kitchen scale. But everyone with a kitchen has measuring cups. It's not hard, just not part of the culture. Plus most americans are only familiar with ounces, which is a very imprecise measurement of weight compared to the proper measurement: grams.
@@gyroofthyme yea i also kinda mean different regions have different units of measurements, like me following an american recipe is very hard because i dont have the right units on my measuring equipment
I hate it when Americans try to pronunciate European words, and then I don't even understand it acoustically... it sounds unprofessional.
No toasting the flour, whisking out of the pan... 5/10 at best