Chef Moe
Region: US
Tuesday 28 October 2025 19:24:28 GMT
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Kim Warren :
First time I’ve heard to roll the butter in flour. Learn something new all the time!
2025-10-29 20:52:57
1224
Christy Mae :
You know when someone says “butta” it’s going to be delicious!
2025-10-29 21:24:55
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Djflako :
as a professional chef yes fuck what anybody says make it how you want it he is giving you a start is up to you to modify it keep up the good vibes chef
2025-10-30 12:52:28
386
Chef Moe :
White roux for bèchmal 1-2 mins blonde roux for veloutè sauces 4-5 mins and brown roux for dark sauces like gravy’s ect 8-12 mins. Ratio is 1-1 but exact ratio is 1lb to 14oz cause butter loses water after 200 degrees… it’s not that serious. Just trying to show ppl how to cook at home…
2025-10-29 06:42:57
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Jope13 :
Garlic? Pepper?
2025-10-29 19:57:05
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Charlieforshort :
That Teflon pan though 😳
2025-10-31 07:31:00
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Darragh Peoples :
You mean to tell me I've been melting butter and then adding flour then adding milk to form the base sauce and I could've just thrown in a flour coated butter ball?
2025-11-18 12:11:14
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Lancer777 :
No seasoning?
2025-10-30 03:06:03
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Kathryn Morris :
Keep these going! I want to learn!
2025-10-29 16:10:09
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reyesadrianperez :
😂😂Fick what everybody says in the comments 😅😂
2025-11-01 16:26:25
6
Galahad :
THANK YOU CHEF!!! I follow numerous 'food influencers'. many make it sooooo complicated 🤯. I like how you use the K.I.S.S. method. very glad the algorithm sent me here. thanks again.
2025-10-29 21:19:37
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Mercedes :
here's a recipe for crab dip that we use at our sports bar.. it's real simple and easy and delicious... half and half.. Old Bay seasoning.. cream cheese.. clawmeat..
2025-10-30 09:32:23
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afoodiesstepstofitness :
Coating the butter with flower is genius!
2025-10-31 02:44:51
73
Nicola Kosmala ❌🇨🇦 :
Of course, the first video I ever seen of yours is my most favourite dinner. Immediate follow.
2025-11-14 02:22:44
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Toolbox talks :
I was literally looking for an Alfredo recipe
2025-11-17 23:38:28
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Lo Mein :
Sounds easy, I love fettuccine alfredo.
2025-10-30 21:41:15
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Ray :
yes this is a base then you can modify to your taste
2025-10-30 23:06:29
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Kim.kdelong2 :
wow! so many critics on here. thank you @chefmo for keeping it simple.
2025-10-29 18:37:07
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melena263 :
that is not a roux, ...
2025-11-17 21:49:32
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Tikai :
hey chef😂 that's not a roux...
2025-11-18 19:51:58
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Mario Ferro :
Chef Moe, my man my man!!! Makes me really wanna cook for the family and give the wife a break for real well done thanks
2025-10-29 20:11:04
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chanklas :
Mr moe You are the absolute best. Thank you very informative. Please keep showing us things. You really simplified and broke it down. How cool🤟💯
2025-10-29 18:04:05
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Pattymac :
Me sitting here thinking, “Ok, so that’s mine. What’s everyone else eating?”
2025-10-29 18:54:44
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mrens246 :
Great job! Heavy cream does not need a roux. It thickens as much as you need on its own.
2025-10-28 23:50:16
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JanineK :
I’m invested now, please keep teaching.. I’m in need 😁.. I did this an it’s came out so good!! Ty ty ty
2025-10-30 01:24:59
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