Culinary Classroom Lesson 6: Roux
"Roux" is the fifth of a 12 segment series currently running on Time Warner Cable's "Carolina on Demand" Channels 199 and 1047. I created these instructional videos because cooking techniques and methods are so much more important than recipes! Roux is not a sauce, but a building block to many "mother sauces", gravies, soups, gumbo and others. Once you perfect making this classic thickening agent your recipes will be smoother, thicker and so delicious!

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Culinary Classroom Lesson 7: Stock

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Culinary Classroom Lesson 4: Cooking Methods

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Culinary Classroom Lesson 12: Glazes & Marinade

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Culinary Classroom Lesson 11: Herbs

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Mastering Roux: The Ultimate Guide to Perfect Roux Every Time

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Culinary Classroom Lesson10: Meat

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Make, Freeze, and Use Roux

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Demi Glace The King of All Sauces | Chef Jean-Pierre

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Culinary Classroom Lesson 5: Umami

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How to Thicken Stew, Soup, and Sauces with Roux | Chef Jean-Pierre

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The Chef Test Tells The 7 Skills You Must Have If You Want To Learn To Cook

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How To Make Better Make-Ahead Gravy | Dear Test Kitchen

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Basic Knife Skills

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How to Make Soup for the Poor – The Victorian Way

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How to Make a Roux | How to Thicken a Sauce | Roux Recipe | Sauce Thickener | Pro Style Roux | Roux

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Culinary Classroom Lesson 1: Culinary Terms

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Chef Dave Tips... How to make a roux and turn it into a pan gravy

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Just the Tip! How to THICKEN your Gravy - Cornstarch vs. Flour

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Culinary Classroom Lesson 8: Bechamel

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