Going to like all of your videos for the algorithm chef! While I have made roux many many times in my career, you still have taught me things I didn’t know in this video. Thank you!
Appreciated the video! Currently in culinary school where I'm of course taught to use 50:50 so i was intrigued by your ratio but I don't think I got the why behind 60:40.
But isn't Roux supposed to come out runny/liquid like? Mine stayed paste like. I still used it with my habi sauce. Made a Habenero Paste. Sort of cool.
