Master the art of making a roux with Chef John! This essential cooking technique is the base for countless sauces, soups, and gravies. Learn how to cook flour and fat together to achieve the perfect consistency, from white roux for creamy sauces to dark roux for rich Cajun and Creole dishes.
How To Make A Roux
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Time Stamps
Intro: 0:00
Ingredients and Equipment: 0:40
Knife Skills: 4:48
Browned Butter: 7:15
Soup & Salad: 10:17
Stir Fry: 12:19
Breaking Down a Chicken: 14:43
Stock: 16:30
Sauces: 18:03
Eggs: 23:13
Pizza Dough: 25:43
Pasta: 27:22
Crust: 30:00
Kitchen Cleanliness: 34:00
Eggs Benedict: 36:54
Grilled Cheese: 38:27
Fried Chicken: 40:26
Shrimp Scampi: 43:05
Pizza: 45:38
Fried Rice: 48:18
Fish Tacos: 49:49
Creamy Tuscan Chicken: 52:11
Lobster Roll: 53:27
Cookies: 56:10
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This quick video will give you some tips on #howto boil potatoes!
0:00 Preparing the potatoes
0:16 Boiling the potatoes in a pot
0:33 How to tell if the potatoes are ready
0:46 What to do when the potoatoes are done
Video Transcript:
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Test cook Elle Simone reveals the secrets to making the Best Baked Potatoes.
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If you count yourself a sriracha fanatic, it’s high time you tried making the rooster sauce at home. Not only are the results fantastic, but it’s also a fun introduction to fermenting – think of it as a science project of sorts – and, you’ll be set if the srirachapocalypse rears its ugly head once more.
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Learn the easiest and quickest way to cut a pineapple. Store your cut pineapple in an airtight container in the fridge and enjoy all week long.
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