Awesome! Thanks. The explanations are gold. Thanks.
@chadpoole4324
Жыл бұрын
Going to like all of your videos for the algorithm chef! While I have made roux many many times in my career, you still have taught me things I didn’t know in this video. Thank you!
@matthiasmartin4355
Жыл бұрын
This was helpful. Thanks for doing these videos.
@zaianmiguel
Жыл бұрын
Continue with making vids chef🤘🤘
@alecrodriguez5037
Жыл бұрын
Thank you sir
@StoveandGarden
Жыл бұрын
Thanks chef!
@prbpbr
Жыл бұрын
Appreciated the video! Currently in culinary school where I'm of course taught to use 50:50 so i was intrigued by your ratio but I don't think I got the why behind 60:40.
@k.chriscaldwell4141
10 ай бұрын
But isn't Roux supposed to come out runny/liquid like? Mine stayed paste like. I still used it with my habi sauce. Made a Habenero Paste. Sort of cool.
@tooldayjay
5 ай бұрын
What book is that where you showed the examples of color of the roux
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