Culinary Classroom Lesson 6: Roux

welcome back to culinary classroom I'm chef Kerry Leonard we're here in Johnson & Wales in the classical French lab today we're working on Roo's ro UX and this is a base for many things that we're going to do for classical French cooking as well as modern cooking this is a thickening agent it's called a roux and there's different depths that you can make your route to be a blond Roux it could be a Bruin root the root that I have going right here is already been cooking for a few minutes and the only thing I have in this pan is flour and butter so I'm going to make a brand new root over here I'm going to take equal parts of fat and flour this is about about a half a cup of butter here now I need 1/2 a cup remember equal parts and 1/2 a cup of my flour and I'm just going to have that ready until I get my butter melted I want it to be melted nice and slow not trying to fry anything here see my rule over here is bubbling a little bit right now this is called a blond roux like a blond blond roux and it's going to get darker and darker as we cook it the flavors are going to come out it's going to get nuttier and nuttier alright now my butter is nice and melted I'm ready to add my flour I'm just going to put this all over and I'm going to stir it up now the flour is going to absorb all that butter and then we need to cook that it has to actually cook so that we get the flour taste out of it because otherwise it has kind of a raw flour taste to it we're going to let this cook down a little bit see how this one's a little bit drier this could use a little bit more butter let's get just a tiny bit more butter in there so I'm really looking for a consistency that's how my mama taught me how to you don't just follow recipes look and you judge and this one doesn't look quite like that one so I know I need a little bit more butter a good cook is always thinking me some plus am i organized do I have everything I need is this looking right is it going to come out right all right now it's looking good so loose and dried up now cook a roux at least five minutes okay nice low temperature 5 minutes and then you can let it cool this guy over here has been cooking for five minutes you can see it's starting to darken up in his colour once I get this to the to the color that I want I'm going to just let it cool off but take them right off the heat and I'm gonna allow him to to cool off later I can take this Roux and I can add it or temper it into some chicken stock and that's going to make a nice thickened chicken broth I'll scald veloute so we have some more terms to learn if you let it get all the way down to where it is just brown and it looks like peanut butter then you can use that as a base of gumbo that's really easy Anna cook it and you know where they come from France so a roux is something that you really got to get a good good hold on alright so now we've finished our ruse and we've gotten ourselves ready for the next episode a roux is the base of a sauce also base of a sauce is your stock and we can thicken those with Rouge but we have to look at what a stock is a stock a broth bullion we're going to look at browning bones and how we're going to make our very own at our next episode so your homework make a roux thicken it up cool it down add a little milk to it you'd be surprised what you get or water surprise what you get or just have it cooled off in the frigerator and have it ready for this episode it's coming up so we have our Roux already done already that's it for me I'm chef Kerry Leonard thank you and join us next time on culinary classroom you

Channel: Dave Hegnauer

Views: 68,782

Rating: 4.9170508 out of 5

Keywords: thickening, butter, white sauce, basic sauce, sauce, stock

Id: TOmrWnVRiD4

Length: 4min 50sec (290 seconds)

Published: Mon Jun 27 2011