30th August 2009

Cooking Coarse 24-Pan Roux

posted in cooking recipe |

Chef Todd Mohr continues his discussion of thickening agents in today’s cooking lesson. In this episode of Cooking Coarse, Chef Mohr dredges beef cubes to be sauteed in olive oil, creating a pan roux. Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.

Duration : 0:9:42


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This entry was posted on Sunday, August 30th, 2009 at 10:15 pm and is filed under cooking recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 24 responses to “Cooking Coarse 24-Pan Roux”

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  1. 1 On August 30th, 2009, kevinqa said:

    dude you rock …
    dude you rock thanks for all the videos

  2. 2 On August 30th, 2009, mitchrix31 said:

    Fantastic teaching …
    Fantastic teaching think you i could have never learned this on Food Network

  3. 3 On August 30th, 2009, maliberty said:

    I’ve tried it with …
    I’ve tried it with marinated tofu and it works well. The surface gets a tender crust to it.

  4. 4 On August 30th, 2009, sonhouseisking said:

    How did it work?
    How did it work?

  5. 5 On August 30th, 2009, ChefToddMohr said:

    Try it and tell me …
    Try it and tell me how it works. The idea of the video series is to inspire you to try new things. Create your own soy protein saute!

  6. 6 On August 30th, 2009, maliberty said:

    When you mention …
    When you mention protein you never mention a vegetarian choice. Does this method work with soy protein (tofu, tempeh, etc)?

  7. 7 On August 30th, 2009, gthogan said:

    Awesome video. I …
    Awesome video. I always wondered if Chicken Marsala should be thicker. The recipe I had didn’t add any kind of roux or thickener. My wife liked the loose sauce but I didn’t like how it didn’t coat the noodles. Thanks so much!

  8. 8 On August 30th, 2009, Schivenbass said:

    I am a student of …
    I am a student of gastronomy and ,your videos an been of great helps for my…

    thank¡¡¡¡¡¡¡

  9. 9 On August 30th, 2009, temp123456 said:

    Just made some with …
    Just made some with pork, pea and napa cabbage and some “peppery” seasoning. yummy, thanks for the tips.
    2 things i’m richer in experience now:
    -let the meat dry a little, too much water on it makes the floury meat , a gooey lump of meaty mass, that is harder to handle, especially in the pan.
    -pan gravy needs loads of stirring(because of the flour) or it will stick. putting a lid on it and going into “steam mode” is not an excuse to be lazy :) now off to cook some rice, bon appétit !

  10. 10 On August 30th, 2009, patrickbrawley said:

    chef thx for your …
    chef thx for your videos your non pretentious approach to cooking very refreshing. Im a cook at a hotel in grand cayman and its nice to see an industry guy showing tips without being a douche

  11. 11 On August 30th, 2009, Mommy0fTwins said:

    Alrighty then. …
    Alrighty then. Thank you. That should help a lot.

  12. 12 On August 30th, 2009, ChefToddMohr said:

    MommyofTwins
    Yes, …
    MommyofTwins
    Yes, you can use any type of starch you’d like. Roux is the combination of fat and starch. You can use bacon fat and rice flour, walnut oil and almond flour. Give it a try and see what fits your personal tastes.

  13. 13 On August 30th, 2009, Mommy0fTwins said:

    Can any other kinds …
    Can any other kinds of “flour” be used to make roux? Rice flour, soy, almond, etc…f or those on restricted diets. What about whole wheat ( I noticed that you tend to use white flour)? I realized that the gelatinization would probably be at a different temperature (if they can be used at all).

  14. 14 On August 30th, 2009, LainInnocenti said:

    Thank you so much …
    Thank you so much for making these videos!

  15. 15 On August 30th, 2009, bigtonutz said:

    good stuff chef …
    good stuff chef will try this out.you da man!

  16. 16 On August 30th, 2009, hksludge said:

    Yeah, I tried it. …
    Yeah, I tried it. It works well. No floury taste at all.

    What I don’t understand is why the flour in the Beurre manié can still taste floury or pasty when the liquid or sauce can reach temperatures of up to 212 F (100 C) at boiling in the pot.

    Perhaps its because the surface of the saute pan reaches a much higher temperature (close to the smoking point of the oil)

  17. 17 On August 30th, 2009, ChefToddMohr said:

    hksludge -
    Thanks …
    hksludge -
    Thanks for your comment and subscription. No, I don’t think you need to increase the temperature of the pan to cook out proteins from flour used to dredge proteins. If the pan is too hot, you’ll burn the flour, destroying its thickening power. The amount of time needed to saute the beef cubes should be sufficient to cook the flour. Then, in this braising method, the flour will cook at length in the liquid. You shouldn’t have a pasty taste if you follow the method.

  18. 18 On August 30th, 2009, hksludge said:

    Hey again. Love …
    Hey again. Love your work!

    Question: Will the sauce be a little pasty or floury with pan roux?

    Since you’re adding uncooked flour to the beef in this dish, and not to oil, (which can reach very high temperatures) won’t you have to really increase the temperature of the pan to cook out the proteins?

    …because if you add Beurre manié to a boiling soup (water boils at 212 F), its not enough to cook out the proteins, even at 212 F, so does that mean that this dish has to get super hot?

  19. 19 On August 30th, 2009, ChefToddMohr said:

    MissAPierce-
    The …
    MissAPierce-
    The type of flour does matter for the thickening power of the roux. The more protein in the flour, the more thickening power. Bread flour has the most protein, and should be used in most roux. Cake flour has the least protein and should not be used to make roux.

  20. 20 On August 30th, 2009, MissAPierce said:

    Does the kind of …
    Does the kind of flour you use make a difference in consistency?

  21. 21 On August 30th, 2009, ChefToddMohr said:

    guerilla..
    Thanks …
    guerilla..
    Thanks for the vote of confidence. But, as I’ve said before, I’m not looking for any money. I believe the more you help others, the more you’ll be helped. I don’t know the rewards that the universe has in store for me, but I have faith. So, for now I’ll keep filming and enjoy the great comments from viewers like you. That’s all the payment I’m looking for right now.

  22. 22 On August 30th, 2009, guerillagardenkong said:

    Hell yeah this is …
    yeah this is better than any television program.

    Put this on dvdr man!

    Also, hey chef how about if you put a link to your paypal account and say, “If you like my videos then buy me a coffee”

  23. 23 On August 30th, 2009, ChefToddMohr said:

    Shadowsbode-
    Thank …
    Shadowsbode-
    Thank you for the kind words. I agree, I should have my own show. Do you know anyone at the food network? I wouldn’t mind if you called them for me. (lol).
    My entire purpose is to inspire people to trust their own culinary talent. I’m glad this has happened for you.
    To your culinary success!

  24. 24 On August 30th, 2009, shadowsbode said:

    Todd I really learn …
    Todd I really learn a lot from your videos, stuff I don’t learn on food network and you are better then most of those people on food network. You deserve your own show on TV to teach millions of people.

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