www.WebCookingClasses.com A Broccoli in Cheese Sauce recipe is easy for you to create when you know the basic cooking methods behind making a great cheese sauce. In today’s episode of Cooking Coarse, the online video cooking lessons, Chef Todd Mohr will show you how to make a quick and easy broccoli in cheese sauce recipe by first creating a butter and flour roux. Milk is added to the roux to make bechamel sauce. Then, you can add any type of cheese you’d like to create your own broccoli in cheese sauce recipe.
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I am saying you could replace Conan, heck he moved to Jay’s spot and Jay moved to prime time. I say you do 12:37pm for 60 minutes. Interview vegetable is what he and Craig Ferguson does anyway! This is the best of the best, can’t wait to celebrate your 200th! See you in class later this month.
your a freekin nut, luv the show.
Chef, that broccoli looks raw to me, am I correct in assuming that it goes through the oven before serving?
absolutely fantastic. Great one Chef!
Keep it up!
oh my,, you could grind your broccoli, then, it looks more prettier
Terrific video. Great Intro. You have a natural screen presence. Thx Chef.
love the soundtrack! and the roux deserves an oscar!
Chef,
I would like to see you do a video on clarifying butter. I’ve seen two methods on YouTube. One method is a slow boil that involves skimming/straining and another is a high temperature boil that lets the water evaporate. I like to see how you do it.
Keep up the good work.
I really don’t know what to say about this.
Why do people make rou with butter and flower first and then add milk? Is it so that the flour doesn’t create lumps when you dump it in? I’ll bet you can tell I’ve never made rou lol.
That’s the base of why you make a roux. It also helps the flour ad flavor. You cook the roux until it starts to smell a bit nutty, that’s just the point where the starch is starting to caramelize. Like when you toast bread, it just starts to turn brown and that’s when most people are done with it.
Actually, that’s not quite how it all works…
There are several types of roux. Each type’s “doneness” is determined by it’s color, not smell. The longer/hotter you cook a roux, the darker and more flavorful it gets, but it also loses thickening power. So, while a blonde roux might have the light nuttiness you mentioned, a brick roux will have an entirely different flavor profile, aroma, & thickening characteristics.
And then there’s the roles of “carmelization” & “gelatinization” in roux…
Thanks for the extra info. I have some more stuff to look into now.
Semicton:
The main function of roux (note the “x”) is to thicken other liquids. In order for this to happen…I’m oversimplifying…the starches in the flour must first be “gelatinized” (broken down on a molecular level). As water molecules affect this process, it’s really only feasible to make roux with only the starch (in the flour) and the lipid (i.e. fat, i.e. butter) in the pan. Put more simply; if you put your liquid in the pan and cooked everything together, it just wouldn’t work.
Semicton:
Also, as I mentioned to Spike, a darker roux does indeed add flavor. This flavor (and the color, too) comes from the sugars in the flour as they undergo a chemical reaction cooks call “carmelization” (chemists call it “oxidization”). The reaction requires high heat, so if you water in the pan, you couldn’t get it hot enough for that chemical reaction to take place.
And, FYI, roux isn’t *just* used with dairy; lots of classic, non-dairy french sauces use roux as a thickener, too!
What’s the title of the song PLAYED JUST AFTER Jake Tyler LANDS the roundhouse KICK to the head of Ryan, just before Time wont let me go?
I wouldn’t know but I’d guess you could do that. I’d enjoy it raw though.
Seriously, go fuck yourself.
You hit reply to me, not sure if you meant to do that. Doesn’t make sense.
Sounds like somebody is a little jealous that they dont have their own food network show.
He used the girly whisk!
That was really funny.
Very clever and I love broccoli so i’m totally going to have to try this. Thanks, Chef!
Please Chef, stop this talk show crap.
Go back to the kitchen, please?
funny and delicious…
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