Chef Laura of Celebrated Cuisine shares a versatile, easy-to-cook Roux recipe that’s great for any occasion.
Hater well this is a one really cool kitchen segment that we’ve been looking forward to for a couple of weeks now because the theme of the day is rude do you know what a room is I do I cannot make them I can no matter how hard I try
So I was talking with chef Laura and she is here to show us some foolproof recipes to not only teach us how to make a really good roof but to show us the versatility of them yep so rue is a very basic necessity when making classic sauces for French cuisine and in honor
Of bastille day tomorrow I thought we’d throw that in there why you know that so ruh ro UX whenever you see in a recipe butter and then flour or oil and then flower you are going to you’re given a visual clue that there’s going to be a
Roommate okay and what it is is a thickening agent for a sauce okay it’s equal parts by weight of fat and flour like I said it could be could be oil if you wanted to otherwise we use butter so what I have in my pan right here is
Butter that I’ve melted down I’m actually adding some shallot to this some of those season the butter if you will infuse it because what we’re going to make is a mac and cheese but not just mac and cheese okay because I just can’t make mac and cheese but this was this
Was actually a request from one of our crew members yeah it is exactly who asked to have me make mac and cheese so I’m going to make one with anorexia d which is an ear shaped pasta ok and I’m going to instead of using a cheddar cheese or something that’s orange that
We associate with mac and cheese I’ll use a pecorino romano instead all right it’s how’s that going to change the flavor of the mac and cheese I was going to make it more like duck decadent in truck and like a bite to it like a little extra salt and also I’m we’re
Going to add a little truffle oil to it as well so we’re gonna get low Earth going okay so now what I have in here is the melted butter so this is the basics for the roof now watch carefully because this is the part where hang on how much
Better did you put in a couple of days it’s equal parts by weight okay all right so if a recipe says like two tablespoons of flour and maybe one and a half of butter it’s because butters a little heavier in that regard okay so it’s not about measurements now i’m
Going to start sprinkling this in and watch what happens you’re going to see that i’m going to it’s going to start thickening up a little bit now let’s talk about the temperature of the skillet because i’m pat at this point before and it starts to burn and cake on
The bottom mm-hmm and ha men yeah because your temperature is too high so you want to do this over medium to medium low heat and a roo can actually be three different colors it can be white it can be blonde and then it can also be deep
Dark brown and it depends on the color of the sauce that you’re making that will determine the color of the roux and how rich you want the longer you cook it the darker it will get the darker it gets the richer it will get the nuttier
It will also get okay okay and a little later on we’re going to be making another route this time for the basis for a bechamel sauce for our cauliflower dish and you’ll see a lot more of that because it’s going to be a bigger room
Okay you slowly fold in the right but if you notice I’m not going to add any more because I notice how it kind of gets in the way but you can see like the little bubbles look this looks like the top of a pancake okay that’s what you want to
Look for so when you get to that thickness you’re good to go okay alright so now the next thing we’ll do is we’re going to add our milk to this pan and you can go the other way too if you want to and I’m going to whisk this in you
Mean by putting in the milk and then adding in the adding the Rue right to the pan with the milk in it alright so depending on what your ratios are to make sure that you’ve got the right thickness I’m going to raise my heat a little bit because the other thing you
Want to do with the room is you want to be sure you cook out the flavor of the flower okay so it’s going to need to cook for you know at least you know ten minutes in some regard to thicken now I’m just going to let this do its thing
For just a few minutes I’m gonna raise my heat just so I can bring it up to a simmer once it at a simmer and it’s been about ten minutes I’m going to add my cheese to this and this will basically finish the sauce with just a little bit
Of herbs and seasonings okay this kind of cheesy a nervous that’s my pecorino romano and then I have some minced up oregano and flat leaf parsley which are right here on the river and then this is my orc Yeti right here a little ear cherchez sir so if you pull one of these
They pick this because it’s going to catch the sauce in the little shape so when it when the sauce is on there it will has got to be it a cheesy bite of goodness what it’s going to be and last but not least even though I already
Tossed my pasta it’s a little bit of white truffle oil I’ll add a little bit to the end as well when I see isn’t it okay so when we let that bubble up a little bit we’ll check back on our roux I love that I’ve learned if there’s
Three different shades of it I didn’t know that I’m already learning so much so stick around because we are going to hit the truffles mac and cheese a little bit further in this process and also we’ve got some cauliflower dishes coming up as Oh
1 Comment
Darn it! How does it end?