WOW i actually remember watching this video almost a decade ago... I didn't really do much cooking back then but I've been cooking professionally at a variety of restaurants (and one gastro-pub) for a few years now lol. I absolutely love your energy and straight-to-the-point method of presentation. I've been going thru a bunch of your videos tonight and just realized at this one that you're the guy that taught me how to make a roux and how it works lol.
@habsahabdulrahman41264 жыл бұрын
How come I only discovered this yesterday? Tried yr tips. Worked great and solved my issues. felt like i finally understood the physics of cooking . U xplained so well that it registered easily.
@lauramathis57717 жыл бұрын
Why this man don't have his own cooking show cause he is truly In to what he doing ☺
@axlegallardo4 жыл бұрын
My family has been benefiting from what you and your KZbin videos thought me 11 years ago Chef Todd. For that, I say thank you yet again. Ps. for you guys 10 yrs into the future... back in 2020, the Covid19 virus 🦠 put all our lives on hold. Hope in your time, things are doing way better than we’re doing now in 2020 (10 years ago).
@sleepytime9313 жыл бұрын
Great work man. This is one of the only videos I've seen where I was actually taught about principals behind cooking techniques, instead of just some recipe. Once again, top notch job...
@cJg2424 жыл бұрын
10 years later and I'm here! Great tips :)
@aldiasmaestrada29604 жыл бұрын
Same!!
@Gutslinger6 жыл бұрын
Wow.. I feel like I learned more from this video than any other recipe video. It's not only improvising, but it also explains some of the science behind it and why it works. This was great. I'll have to check out more of these videos.
@bruceford9413 Жыл бұрын
Cmon people this is very practical and useful stuff!
@monicachmiel9266 Жыл бұрын
Oh my gosh! This was such a blessing! I was in a pinch and this was the first video I watched. And boom! I whipped it up in no time! Saved my butt!!! Sweet!!! 💖💖💖
@vinterborn0011 жыл бұрын
Love how you stick to the method, and not to specifics. Taste is so subjective and it's the balance that matters more than anything else. Great stuff
@bobthebastard5315 жыл бұрын
Wow what a great informative video. I'm always looking for ways to improve my culinary skills.
@BIGpimpinrokstar14 жыл бұрын
It's pronounced (burr mahn-yay) and it's a Nouvelle style for quick thickening at the end of the cooking process. The butter also helps add shine and flavor to the sauce, kind of like a "Monter Au Beurre" (mohn-tay ah burr)
@ChefToddMohr13 жыл бұрын
@lostindiancamp - The whole point of cooking without recipes is that you don't measure items with blind faith in the cookbook. Cooking is a personal endeavor, and sometimes I make a thick roux, sometimes a thinner one. The idea is for you to find the combination of ingredients that are right for you. I give you the visual clues and basic procedure, you supply the artistic touch. But, if you really need measurements, start with 1/2 ounce of butter and 1 cup flour.
@JazzyB112354 жыл бұрын
One of my favorite chefs told me once you're a cook not a robot in my early days when I asked how much salt do I put in here? In a menacing but nurturing tone that only a chef can achieve. I never forgot that important lesson which has inspired me and freed me up when doing what we do. I love your content have just found you. That floor looks super comfortable as well chef. Thanks
@offthehook4u4 жыл бұрын
1/2 ounce butter.... that would be a tablespoon, correct? So the ratio appears to be 16 to 1 of flour to butter? I am determined to finally make a gravy that thickens up without having to resort to that nasty package stuff. One that isn't runny when hot but turns into gelatin once cooled in the refrigerator!!! grrrr. Those recipes of 1 T cornstarch to 1 cup broth don't work. Fingers crossed. I'm determined to make gravy and not more runny broth. Wish me luck!
@ScoutAdams5 жыл бұрын
Thank you Chef. You answered my question exactly. I was trying to figure out how to make a thick gravy for chicken and dumplings.
@korn20408 ай бұрын
What an amazing informative cooking lesson, thank you so much.
@bigdaddydiesel405310 жыл бұрын
Like your videos!! You're very entertaining! Keep up the good recipes!
@ChefToddMohr10 жыл бұрын
Thanks for the kind comment, David
@raymanjohan88386 жыл бұрын
thank god for clicking on the pics...im glad I found this
@ldrobarts8 жыл бұрын
I really like your stuff. For me, method and procedure is everything, totally makes the diff from a great dish or bad one. Thx
@denisereyes15096 жыл бұрын
"A good sauce makes up for a bad piece of meat".... 😅😂🤣🤣
@msr11164 жыл бұрын
Evidently France had a lot of bad meat back in the day bec they invented or appropriated about 300 sauces but only had 3 religions. Unlike England which had the opposite.
@oneitalia23127 жыл бұрын
todd, YOU ROCK....LOVE YOUR DOWN TO EARTH LESSONS! THANK YOU!♡♡♡
@VealParmigiana12 жыл бұрын
I generally use a cooked roux which is easy to make and I like the flavor and consistency. General recommendations are an equal part of butter and flour by weight or 2 times as much flour as butter by volume, 2 TBS flour to 1 TBS butter. I generally just do it by feel and don't measure stuff exactly. Being a little off exact measurements, in my opinion, makes little difference. Many recommend cooking liquid and roux mixture for ten minutes, but I find that five minutes or so works.
@thirstykayak2462 жыл бұрын
I love how you teach principles!! Thank you for the videos!
@namelessrose38595 жыл бұрын
There is a much easier way of making a roux. Take you a regular cake pan (not exactly sure of the measurements) but a cake pan, place the desired amt of flour in the bottom and spread it evenly. cook the dry flour in the oven at 425 degrees for 45-55 min. Once it is browned to your liking, take the dry cooked flour out of the pan and into another cool bowl so it won't continue cooking. The flour is the key, NOT the oil! I learned this from Cooking with Shotgun Red . Great guy!
@ChefToddMohr5 жыл бұрын
Hi Nameless! The reason for mixing fat and starch is that the fat acts as a liaison to aid in the gelatinization of starches. If you stir flour, roasted or not, into a liquid, you'll get a pasty taste. But, this is an experiment you can do for yourself and see which way works best for YOU.
@hydroburd70184 жыл бұрын
That doesnt sound easier that sounds like an extra 3 steps and an extra hour wait? Haha
@aldreiso9755 Жыл бұрын
I appreciate it... the guy love his doing
@kevino38668 жыл бұрын
corn starch like some have mentioned is 'ok' if the sauce is still under low heat. But I prefer Arrowroot as a fail safe. Arrowroot is more expensive but works at a greater range of temp, faster acting and easier for the human body to digest. Arrowroot people, try it!
@davidhicks408 жыл бұрын
+kevin O I learned about arrowroot starch use from a Japanese friend of mine. Love the stuff.
@jmbraunling19286 жыл бұрын
I sometimes use potato flakes to thicken stews when they come up too thin. I have actually found a good use for that stuff.
@vimalkirti48454 жыл бұрын
corn is toxic GMO
@CyberwizardProductions5 жыл бұрын
I usually just add some water to some flour, enough so it's thin, then then stream it into the liquid. I'll try this though, next time.
@ChefToddMohr5 жыл бұрын
Hi Cyberwizard! What you are describing is a flour slurry and it's considered a lazy shortcut in the commercial kitchen. The problem with that type of thickener is that it does not cook the proteins out of the flour and your sauces will have a pasty texture. Make a cooked roux instead and you'll get a silkier, smoother sauce.
@mimosapepperco.7863 жыл бұрын
Do I add it to a boiling liquid or add it and then boil the liquid ?
@chrisbaker913 жыл бұрын
Here because I have the in- laws coming over Sunday for dinner and decided I have lots of homemade stock in the freezer so would give proper from scratch gravy rather than using granules.
@montacap3 жыл бұрын
I just learned you can use okra to thicken it . I am so happy that you did not auto tell people to go for the MSG people call cornstarch . A good chef will only use it as a last ditch effort . I have none in my home .
@errykflows86834 жыл бұрын
Ya "Lost Me" at the "Broccoli" ... "MUSHROOMS" … JUST Say'n ... “🍺 Dilly Dilly”❗
@MrSergzilla9 жыл бұрын
Awesome video! Thank you!!
@jude73213 жыл бұрын
Thanks, that's the easy way I love it!
@nothlanda7 жыл бұрын
Awesome bro. Thanks your a savior.
@bistrobillyboy7 жыл бұрын
you forgot to mention the greatest rescue of all time for these types of situations... 'slurry'.. equal parts corn starch and water.. just as good as roux.. and no need to manually smash as much flour as you can into anything..not to mention quicker, cleaner and more precise. You also could've used olive oil and butter.. another quick mix without having to forcefully incorporate anything and you get the flavor from the olive oil you wouldn't otherwise get with slurry. I could go on but you get the point.
@vimalkirti48454 жыл бұрын
corn is toxic GMO
@ChefToddMohr14 жыл бұрын
@sigimarti - There isn't enough fat in milk to consider it "fat" in roux making. If you mixed flour and milk you'd have what the old-time cooks call "Bull Whip". It will thicken liquids, but it's considered a cheap, lazy shortcut. Your sauce will taste very starchy from not cooking down the flour proteins. The fat in roux acts as a liason, separating starch molecules so they can absorb liquids and swell individually. When not separated, you get lumps.
@simonlivsey74254 жыл бұрын
White wash!
@mikemachen41702 жыл бұрын
Thank you. Love to LeAnn Learn about cooking.
@dilemmix4 жыл бұрын
Love your video, thanks for coming to the rescue. I'm subscribing!
@smithmorgan56743 жыл бұрын
U'RE GENIUS!
@alifelongfriend8 жыл бұрын
always good tips. Thank you chef
@hoobiebooh34736 жыл бұрын
AMEN!!!!!! YOU ROCK!!!! Awesome vid!!!!! YOU saved the day!!!!!!!!!! THANK YOU
@GG-pr3yo3 жыл бұрын
very useful. THANK YOU!!!!!!!
@heavensnme9 жыл бұрын
Thank you for sharing :)
@1DAngus111 жыл бұрын
perfectly fine. just another way to thicken. you will find as you cook more, you will prefer different thickening techniques with different sauces/ingredients
@GameChanger-hj9jx7 жыл бұрын
Your a great teacher!
@410pheights7 жыл бұрын
I LOVE THIS VIDEO!
@manafro27144 жыл бұрын
Are you considering writing a book? Even an audio book would be nice, because not everyone has the time to sit through your videos, but lots could listen to your lessons via an audio book.
@evelynechevarrias90716 жыл бұрын
Thank you !
@pedantic4335 жыл бұрын
Pronunciation:-Beurre Manié =Burr Man -e -ay ( manipulated butter )
@peterlangendorff98463 жыл бұрын
Thank you because listening to that mangled pronunciation makes me think he’s not really sure what he’s doing!
@bettyescookingchannel5 жыл бұрын
nice recipe.
@reshhmahussain5054 жыл бұрын
Keep it up good job god bless.
@sheilafade20164 жыл бұрын
Awesome
@fayskelley4 жыл бұрын
Thank you !! 🌹🦋🌹🦋🌹
@splitshot714 жыл бұрын
👍 good stuff but say you wasn’t in a hurry would a cooked roux be a better option? Melted butter/flour.
@fandbmgr201213 жыл бұрын
thank you for the informative video
@MikePoirier13 жыл бұрын
Awesome. Energizing!
@jimmie2008 жыл бұрын
Thank you. You explain things very well. I'm glad I stumbled on your channel. I subbed.
@mitchellsmith67725 жыл бұрын
jimmie200 yea, I stumbled too, now I’m gone. Enjoy
@Mrsharonbuzin3 жыл бұрын
love it
@RealBigBadJohn2 жыл бұрын
Better than Alton Brown! ✔👍👌😉
@sanjayeswaran45374 жыл бұрын
Great chef✌️
@deatheater4life4323 жыл бұрын
Chef Todd, can you tell me how I would thicken stew with Tapioca peals? I can't seem to get it right. I want to thicken a crockpot full. Do I add the pearls to the cold liquid at the beginning or not until the end when the stew is hot? How much would I add? Thank you for any reply!!
@generalxanos12 жыл бұрын
I like gravy.
@Lars15406 жыл бұрын
Chef Todd - Thank you so much, I love your videos! I do have a few questions though: 1) Could you please explain why the roux has to be of an opposite temperature to the sauce you’re adding it to? (ie: cold roux to hot sauce, or hot roux to cold sauce) 2) In Chinese cuisine I’m aware that their typical thickening agent of choice is a cornstarch and cold water mixture. How does this work if you need to combine starch with fat to create a thickener? I don’t believe there is any fat in the cornstarch/water slurry right?
@ChefToddMohr6 жыл бұрын
Hey Dan! Having the two elements of a roux on opposite ends of the spectrum aids in the gelatinization of starches needed to thicken the liquid. If they are of the same temperature, you can still get a good sauce but you'll depend more on your whisking skills to keep it from separating. I don't really understand your second question. Cornstarch is used in a "slurry", dissolved in a flavorful liquid or condiment. You would not use cornstarch with fat to make a roux.
@Lars15406 жыл бұрын
Hi Todd - I'm sorry my second question didn't make sense. Let me try to clarify. As I understand it, there are two typical ways to thicken sauces: the American way is to use butter & flour to make a roux, which you stated requires starch and a fat of some type. The second way is the Chinese method where a cornstarch slurry is used. My question is if the cornstarch slurry operates by the same principle as the roux to thicken sauces because a roux is starch and fat, whereas I think the cornstarch slurry is starch and water. So I don't think there is any type of fat in a cornstarch slurry. And if there isn't any fat, then how does a cornstarch slurry work to thicken sauces?
@Lars15406 жыл бұрын
By the way, who makes that white handled chef knife you use in all your videos that you said you've had since culinary school. What size blade is it?
@ChefToddMohr6 жыл бұрын
They both operate under one of the 4 Effects of Heat On Food that I teach in my WebCookingClasses, "Gelatinization of Starches". I'd love to have you join us as a member and learn all about it at WebCookingClasses.com.
@ChefToddMohr6 жыл бұрын
I explain it further from my culinary college lab in this video: webcookingclasses.com/how-to-make-homemade-sauces-like-the-pros/cooking-science/
@MrAlinktothepast7 жыл бұрын
can u post a video how to make pork gravy or turkey? thanks mate
@tossedsalad55323 жыл бұрын
Next time grate your butter into flour and mix the 2 so it sticks together
@BlueJazzBoyNZ8 жыл бұрын
Thanks for the data..
@matthewmillard97757 жыл бұрын
ok..i have an odd question. Since white bread is made out of mostly flour, what would happen if you did the same procedure, tearing white bread and squeeze it into butter? would you be able to make a gravy base? I wanted to make a peppery, white, lumpy style gravy for a turkey and biscuit meal. I know how to make a roux for other styles of gravy, but I wanted to try something different. my kids love when i explore new food territories. ty
@ToddMohrChef7 жыл бұрын
Hi Matthew! You are right, you CAN use bread to thicken soups, sauces and stews but you don't need to add butter. Soups have been thickened this way long before roux was used. Another great trick is using flour tortillas cut into strips. Google "Tortilla Soup" for this technique.
@mrshodos2 жыл бұрын
Any liquid? I’m about to make Gatorade gravy
@ladybugsing10 жыл бұрын
I made gravy with black beans, you can also use white beans. Try it you can't tell the difference.
@ChefToddMohr10 жыл бұрын
Yes, ladybugsing you can use pureed beans to thicken a liquid. I've used hummus in the past as a thickening agent. If you want to go even deeper into sauce making, check out www.easy-sauces.com
@ladybugsing10 жыл бұрын
thank you
@nuffsed1011 жыл бұрын
just melt butter take of the heat so just warm then add flour and mix together.
@vimalkirti48454 жыл бұрын
uncooked flour is unhealthy
@kindalindaable4 жыл бұрын
This guys great! :)
@39LEGOTO6 жыл бұрын
What would be the best thickening agent for shave ice syrup?
@ChefToddMohr6 жыл бұрын
Due to the high level of sugar in shave ice syrup, you could simply simmer it to evaporate any moisture and it would thicken. If you continue to simmer it past 235F, you will start to go through the Stages of Sugar Syrup until you eventually reach "hard crack" and "caramel".
@phardim6 жыл бұрын
Any ideas for a Ketogenic version?
@Vinniegret11 жыл бұрын
Yes, as long as your roux is hot or if your blood is cold (sange froid, Ha ha). But if your blood is hot, you have to use this beurre manie. Yum. Lemme know how it turns out.
@generalxanos12 жыл бұрын
yeah, it's called "stored at room temperature"... blood coagulates if left in open air and not circulating inside a living host. Just remember to keep stirring, or you'll get strokes, embolisms, and aneurisms.
@likeriver10 жыл бұрын
I will probably try this method with white wine tonight. I want a sauce to go with salmon. Does that sound good? Do you recommend any spices or seasoning or even vegetables that I might saute first to go with the sauce?
@ChefToddMohr9 жыл бұрын
Hi likeriver . If you're planning to simmer some wine and add a beurre manie, that won't work. The highly acidic nature of wine will prevent the gelatinization of starches. My suggestion for Salmon would be to make a veloute sauce. Create a roux, add fish, shrimp or chicken broth, some dill and a squeeze of lemon. Actually, the best sauce for salmon is Beurre Blanc, but it's a tougher sauce to master. Check out this video: www.webcookingclasses.com/the-most-disrespected-of-all-butter-sauces-beurre-blanc/learn-to-cook/
@likeriver9 жыл бұрын
ChefToddMohr So I tried making the sauce and I don't know if it came out right or not. It looked yellow. I put some on my plate and shook it and it didn't really run. It also tasted pretty mild, besides the zing of white wine. It actually tasted very good. I guess the viscosity of the sauce is the most important thing. Maybe it would be better to ask what it SHOULDN'T look like.
@annobrien52874 жыл бұрын
Why not use Bisto? its quicker and easier.
@ChefToddMohr4 жыл бұрын
I'm in the US, so I had to look up what Bisto is. Here are the ingredients in Bisto: Potato Starch, Maltodextrin, Palm Oil, Salt, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Colour (E150c), Sugar, Flavourings (contain Barley), Flavour Enhancers (E621, E635), Emulsifier (E322) (contains Soya). There are two ingredients in roux - butter and flour.
@awaitingthetrumpetcall4529 Жыл бұрын
I'm seeing this in 2023. Thank you.
@attiante2875 жыл бұрын
Can I use Almond or Coconut flour?
@wahwalker2 жыл бұрын
what if? one would bake the flour ahead of time, and turn it to a dark roe instantly
@SRunni_6 жыл бұрын
mad scientist lol can you use a wooden spoon or rubber spatula to mix the beurre manie?
@danskroko35374 жыл бұрын
Dis Guy looks like my Old Pot Connect. Now, I love to Cook - go Figure.
@brrcub2 жыл бұрын
Wondra!
@postholedigger87265 жыл бұрын
It appears that the real secret to cooking is to learn how to control the process in order to get the final result the way you want it. For example, coating meat with flour before cooking eliminates the step of making gravy as a second operation. I personally feel that flour on meat does not add a desired flavor to the dish. If I saute' the meat with butter, oil and wine and make a roux gravy as a second operation, I can end up with a thick sauce and still achieve the flavor I am looking for. This is one of the advantages of cooking as an amateur. If I cooked a meal this way in a professional environment I would be fired for taking too much time. I feel that almost all meals can be cooked at home and yield a better result than can be obtained in a restaurant. Once a cook can learn how to control the final outcome, the cooking process can be adjusted to your personal taste. david
@sigimarti14 жыл бұрын
This guys is quite entertaining to watch and learn from, great stuff! @BIGpimpinrokstar on the premise of mixing fat with starch, would it make sense to mix flour (starch) with olive oil (fat) or milk (fat), to make the sause taste interesting / nice. I'm asking you, since it seems you know something about this stuff :-) thanks.
@steveraman45626 жыл бұрын
cool todd
@SweetPea19644 жыл бұрын
You could also have just used cornstarch mixed with some water...
@vimalkirti48454 жыл бұрын
corn is unhealthy GMO
@geoffmiller34684 жыл бұрын
gross....
@ANNPOLLARD19678 жыл бұрын
I just want to learn how to make better homemade sauces period, (barbeque, etc)
@ChefToddMohr8 жыл бұрын
+ANN POLLARD Hi Ann! The key to making all sauces comes down to HOW you thicken a liquid. A sauce is simply a liquid that has been thickened so it sticks to food. You can accomplish this in 5 different ways ranging from simple evaporation to using a thickening agent like roux or cornstarch slurry. I have a mini course that you might like. Go to www.easy-sauces.com for a lot of great information that will answer all the questions you're asking.
@ANNPOLLARD19678 жыл бұрын
+ChefToddMohr Thank you Chef. I checked out the on video on Gravy.. I'll be checking your Sauce one out over the weekend. Very well explained videos. You're the best!!!! ☺
@IFIXCASTLES7 жыл бұрын
Add some Idahoan potato buds.
@Kenworth402010 жыл бұрын
I wouldn't do that. I'm really enjoying watching this stuff. I've used recipes,but I've more relied on method,and these validate me completely. It's a GAS.
@babasheeny70234 жыл бұрын
How bout using cornstarch instead?
@vimalkirti48454 жыл бұрын
corn is toxic GMO
@mik15975311 жыл бұрын
wat about using cornstarch+water to thicken your gravy. is that bad ?
@darrenwithers36285 жыл бұрын
Nope, it's fine.
@melindaburnside18352 жыл бұрын
👍
@jeffbm68805 жыл бұрын
Why doesn't it taste flowery?
@beggarsbanquet54309 жыл бұрын
looks like soup
@joycegreer93915 жыл бұрын
Why not use just flour? There is probably already fat in the liquid. My mother would shake flour with cold water until smooth and gradually stir that into the liquid. I do that and don't have any lumps.
@trudaroof9 жыл бұрын
Why can't I put a hot roux to a hot sauce? What will/won't happen?
@ToddMohrChef9 жыл бұрын
+trudaroof If you combine roux and liquid that are both hot, you'll get lumps in your sauce.
@DeanRendar5 жыл бұрын
It didnt seem that much thicker. I would have made the roux browned in a different pan and slowly add your broth from the original pan 1/4 cup at a time while stirring.
@jaysonscott1874 жыл бұрын
Is it a secret? 190k views later? This better be a secret
@generalxanos12 жыл бұрын
My daddy allus said, "You can take a good cut of meat, and screw it up a bit, and it'll still taste good. There ain't nothin you kin do with a bad cut of meat except fatten the hawgs." I still like bacon.