This is exactly what i was looking for. Glad there is a way to make it like that, because i wanna have it with just some rice and vegetables, this way i dont have to buy meat everytime to make it, nice.
Thank you for video, Lasy year I bought an induction stove. My speciatly dish hard shell tacos no longer can be acheived with the induction stove. Shells are just not the same. I tried to make a chicken pot pie and could not get rue to thicken and I tired making a rue while making enchiladas sauce and it would not thicken. I have been cooking at home for 50 years and never had a problem making a rue based dish till I got the induction stove. Is there any other steps when cooking a rue on an induction stove? Fat and flour ratio have always worked for me.
I wish this would have been put into writing to know how many tablespoons started this. Also it would have helped to know when to add liquor, if we are going to. Also salt, pepper, what herbs would go well added into this? Otherwise I think the presentation is done just fine. I very much like how this video makes it clear to not rush the reduction. I realize in the past this is what I'd been doing. Today, with the knowledge I have already, from understanding not rushing the reduction is making a huge difference. Thank you very much for sharing. Happy Thanksgiving.
Cook smart is looking at a Widest selection of Tutors I don't always learn something new but I generally confirm proven Cookery But DO find New "Bring it to the Bank" ideas It is a whole wild wonderous world of Cookery let your taste buds do the walking
He added too much flour which unbalanced the ratio and made the roux not a roux anymore but into a dough. Avoid this by putting in less flour to let the butter overpower. Its better to overdo the butter than the flour. Thats why the gravy ended up looking rly weird and clumpy almost when its meant to be silky.
Take it from someone who's British this isn't gravy. That looks like a sauce. Equal parts fat to flour by weight. What he's done I cannot explain but it doesn't look good.
This is exactly what i was looking for.
Glad there is a way to make it like that, because i wanna have it with just some rice and vegetables, this way i dont have to buy meat everytime to make it, nice.
Thank you for your help. I'm making country fried steak tonight and couldn't recall how to make the roux. :-))
Thank you for video, Lasy year I bought an induction stove. My speciatly dish hard shell tacos no longer can be acheived with the induction stove. Shells are just not the same. I tried to make a chicken pot pie and could not get rue to thicken and I tired making a rue while making enchiladas sauce and it would not thicken. I have been cooking at home for 50 years and never had a problem making a rue based dish till I got the induction stove. Is there any other steps when cooking a rue on an induction stove? Fat and flour ratio have always worked for me.
I wish this would have been put into writing to know how many tablespoons started this. Also it would have helped to know when to add liquor, if we are going to. Also salt, pepper, what herbs would go well added into this? Otherwise I think the presentation is done just fine. I very much like how this video makes it clear to not rush the reduction. I realize in the past this is what I'd been doing. Today, with the knowledge I have already, from understanding not rushing the reduction is making a huge difference. Thank you very much for sharing. Happy Thanksgiving.
Nappe is when u draw a line on the back of a spoon and it stays seperated for a count of three.
I just ate, and now I'm getting hungry again.. lol
yummy
Cook smart is looking at a Widest selection of Tutors
I don't always learn something new but I generally confirm proven Cookery
But DO find New "Bring it to the Bank" ideas
It is a whole wild wonderous world of Cookery let your taste buds do the walking
It drives me crazy when you stop stirring roux while explaining! lol "Constantly stir!"
That's not a nappe consistency.
He added too much flour which unbalanced the ratio and made the roux not a roux anymore but into a dough. Avoid this by putting in less flour to let the butter overpower. Its better to overdo the butter than the flour. Thats why the gravy ended up looking rly weird and clumpy almost when its meant to be silky.
got a little sugar in your tank huh?
sound is not healthy.why not used olive oil?
For a gravy. You're definitely American.
wtf are you doing bro
Take it from someone who's British this isn't gravy. That looks like a sauce. Equal parts fat to flour by weight. What he's done I cannot explain but it doesn't look good.