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!
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.
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.
Awesome! Thanks.
The explanations are gold. Thanks.
This was helpful. Thanks for doing these videos.
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!
Continue with making vids chef🤘🤘
Thanks chef!
Thank you sir
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.
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.
What book is that where you showed the examples of color of the roux