Chef Kelly Scott
Region: US
Sunday 27 August 2023 21:36:01 GMT
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ob1jedinite - Kelton Shipman :
Besides the color, is there a difference in taste or texture?
2023-08-27 22:30:59
0
catcatcatcatcatcat123456 :
Mine always have a grainy flour texture, do you know what I’m doing wrong? Or is that the normal texture?
2023-08-28 07:05:27
2
foodtok :
Which would you use for Mac and cheese ?
2024-11-08 18:45:57
0
HUDA :
Wow just learned something new new
2024-09-14 01:06:43
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Lasagna :
what roux would you use for a Mac and cheese, I did a white roux but it didn't taste quit right
2023-08-29 15:00:48
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Lola :
Didn’t realize there were so many colours of a roux
2023-08-29 05:01:40
1
ToniG :
Bechamel? thank you
2023-08-31 02:35:37
1
Lena Francis :
Hi, I'm kinda late, but can u go in depth to the differences of the roux and when to use which darkness.
2023-08-30 12:50:12
3
kosrandune :
In Germany this is valled a MEHLSCHWITZE (flour sweat 😅)
2023-08-27 23:43:35
13
MrsLyds :
In Greece we add lemon and make it dolma cream and if we add milk and make it bechamel is for pastichio & mousaka
2023-08-27 23:48:29
47
mystic_neptune414 :
Be careful with butter. It’s prone to burn. A lot of southern cooking, especially in Cajun style that do dark rouxs, use vegetable oil.
2023-08-29 05:22:11
96
big.toe :
👀
2024-12-27 02:38:10
0
Yoann 🤍🪐 :
C’est moi wesh
2023-08-29 01:15:11
3
𝐡𝐚𝐫𝐥𝐞𝐲 ꨄ :
omg its u @𝓡𝓞𝓤𝓧ꨄ
2024-04-16 21:28:09
1
Sarah :
Can you use ghee instead?
2023-08-30 12:16:33
1
AngTravels :
Love your videos!
2023-08-29 02:19:18
1
LuVesto :
Can we have an explanation of what each shade is usually used for? Like how u did wit the light n dark but for all
2023-08-27 22:05:06
1
Sister Nena :
May I know which type of roux gives the most flavour and sweetness?
2024-07-02 05:55:44
0
CB :
What about when you add the milk? I tried tonight and couldn't get the clumps out.
2024-03-08 03:23:19
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bob :
go to flamingo in yourube one video there is a guy that says want some roux? I got soooooo many roux
2024-01-14 15:01:01
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Judy Vargas601 :
thank you
2023-12-19 21:22:12
0
Guy :
Why does my roux always clump up and solidify??
2023-10-18 17:48:36
0
little B :
Can you make extra to store then just toss in however much you need when you need it. I remember seeing something like that once
2023-10-17 14:34:47
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joeytownsend333 :
curious, what type of roux would you add for thickening the juices for a pot roast?
2023-10-03 21:57:09
0
Amby :
what are each roux good or used for best?
2023-10-03 13:56:42
0
bbbrendatravel :
Thanks for the gf flour tip 😁
2023-09-21 03:51:32
0
That weirdo :
What type of roux is needed for brown gravy?
2023-09-10 16:28:40
0
rumplestiltstim :
can you prep it and store it for some time?
2023-09-06 23:38:00
0
Eric Schraner :
can I Roux you?
2023-09-03 11:12:30
0
Brighter Days :
Don't walk away from it...if you know you know 🔥
2023-09-03 07:46:48
0
...... :
that 53 came out rough
2023-09-01 20:49:31
0
Monica :
I absolutely love this series! I'm basically Julia Child now
2023-09-01 10:15:43
0
Chef Gunther Berserker Vleminx :
Bechamel
2023-09-01 10:12:33
0
satya :
can you also mention how long it lasts in fridge
2023-08-31 23:26:17
0
Whrat****× :
2023 ban micsoda csoda lett a ràntás😂😂
2023-08-30 20:26:00
0
TruthandFact01 :
The recipe for a roux is 30/50 gram butter / flour using type 405 flour. yours is too liquid.......
2023-08-30 17:26:30
0
📕NeedMoreBooks📕 :
Help I used 1/4 butter and flour on shrimp pan drippings and it was as thick as mashed potatoes. WHY?!? Help!
2023-08-30 03:46:44
0
Mlodicmusic :
Roux are literally liquid toast sauce. Dark ones taste like burnt toast.
2023-08-30 02:11:34
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Jimmy Riddle :
I thought it was Biden speaking… a roux is ffffffffftttt percent fat and 30% flour….
2023-08-29 21:12:29
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Kissmyglass :
What’s the best kind of pan to use?
2023-08-29 15:06:27
0
zlang :
can you explain how to use it to thicken? sometimes my sauces don't thicken properly and I'm not sure if it's a quantity or quality issue
2023-08-29 00:02:15
0
Robin :
I wonder if you can use other flours/starches
2023-08-28 23:11:50
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Susan :
My first roux, when I didn’t know the percentage, was a disaster. It was so thick, it was turkey frosting😏
2023-08-28 01:42:18
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woodenboatgirl :
nice colors
2023-08-28 01:34:32
0
user4855550175665 :
Anytime I make a roux for a cheese sauce, it gets clumpy any tips to make it smooth?
2023-08-27 23:31:39
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joes1958 :
50% by weight, yes?
2023-08-27 23:08:17
0
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