Basic Roux white Blond and Brown| Hotel management kitchen basic| Culinary Basics ll French cuisine
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- Опубліковано 11 вер 2017
- Roux is flour and fat cooked together and used to thicken sauces.Roux is typically made from equal parts of flour and fat by weight.The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for many Dishes.
Learning the differences again before my final to make a bechamel sauce
Thank u sir for sharing knowledge
Amazing! Chef! Impressive students of impressive 👨🍳😊👍
excellent 📣📣📣📣
Great chef👌👌👌
bhawna vsh hyy
thank you sir
Sir I am having a bad time learning how to make a Roux myself esp this times of pandemic and we are required to perform this at home and I am very happy seeing this video of yours I consider this as a big help for me. Thank you so much and I am rooting for more cooking techniques you'll post! :)
I'm glad the video was helpful for you thanks for watching 😊
Thank you really helpful
excellent video, and Thank you for teaching the different type and how to make them.
Thanks for watching 😊
Thank you very much for sharing your knowledge in cooking roux. Good demonstration 🙏
What kind of flour/farina you took?
Thank you for watching, well you can use any regular all purpose floor for making Roux.
flour MUST be a wheat based flour.
Thank you for make this video 👍🏻👍🏻 I can learning before my final exam. Wish me luck🥺
I wish you all the very best for your exam 👍 iam sure you will do good.... Where are you from dear
Malaysia
Very nice, thanks for this video and tutorial ☺️
Thanks for watching 😊
Can you please show how to do minestrone soup
What should be the flame used to cook it?
Low flame 🔥
Thanks for watching 😊
important information is missing that the darker the roux, the less thickening power.
Main thinig is ratio....
Ratio is usually 1:1 butter :flour. Am a chef
How to make White Roux chef?
1:1 ratio of flour and butter and cook it on low heat for 3 min
@@Food_slide Thank you for the information
Indian roux aka brown roux
You added too much flour
ambarbhushan these are measures quantity thanks
After 3:22 he has clearly taken advantage of the camera being away from the pot to add more butter/liquid. The first roux is too lumpy, cooking further to the brown stage would not give the roux the more liquidy consistency it has in the second and third batches. sir you are deceiving public.
My dear I think you must be mature enough to understand how edited or morphed videos look like these videos are made to educate student and not to make fool them... try cooking it yourself and you will have the answer... anyways thanks for watching..
From beginning to dark roux process, butter and flour changes consistency 3 times! Raw to Lump then liquid like then again flour looks like scrambled then again liquid like and final dark brown colour.
I am not commercial chef but amateur home cook and making roux since 10 years!
I KNOW BUT IT'S REAL!! IM DEVESTATED I NEVER BROWNED ROUX 😢 it made me so sad I was amazed when I saw this happen with another youtuber making a browned roux and I was so sad I have never achieved such ... going to do this tonight for a beef stew
Try cooking like this iam sure you will have much more better results
too much talking get too the point faster