tag:blogger.com,1999:blog-7173052990851751381.post2481939407612768816..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Béchamel Sauce - Let’s Turn This “Mother” Out!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7173052990851751381.post-68053686025479632592019-04-15T12:44:22.385-04:002019-04-15T12:44:22.385-04:00Whenever I make a roux, I use Wondra. Because it i...Whenever I make a roux, I use Wondra. Because it is called ‘Wondra’.ScienceSusanhttps://www.blogger.com/profile/03361002606654617303noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71086909181269012092018-12-13T21:27:58.017-05:002018-12-13T21:27:58.017-05:00What kind of flour would you use to make this glut...What kind of flour would you use to make this gluten free?Lorrainehttps://www.blogger.com/profile/00410404372453452726noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34174263271709861122016-05-26T17:42:50.223-04:002016-05-26T17:42:50.223-04:00HI, went to a resturant in Key West who serves wha...HI, went to a resturant in Key West who serves what they call Chicken Brocaliini, it has chunked chicken, carrots, peas, a white sauce the waiteress said was this beschmel or close to it, she said they add grated cheese on top, must be a white cheese and white or clear cheese melted into the sauce, Perhaps parmessian? Trying so hard to make it close the their recipe. Oh yeah and a pasta that had a bit of unmelted grated white or clear cheese on top. <br /><br />I just crave that dish,,,, any suggestions on how to make the sauce taste well with those things? Lord knows I can use the help. I can not dectect spices well. <br /><br />Appreicate any help you can throw my way.<br /><br />Lorie Anonymoushttps://www.blogger.com/profile/07557529284340630919noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11917317776797677602016-03-27T14:34:24.285-04:002016-03-27T14:34:24.285-04:00Chef John,
You're a Culinary BadAss. I share...Chef John,<br /><br />You're a Culinary BadAss. I share your videos with my friends that are too afraid to cook for themselves. You simply break it down, and take the difficulty away.<br /><br />"It's Easy", I say. "Watch Chef John's humorous video."<br /><br />I'm really interested in the Five "Mothers of All Sauces". Please share with us. If you've already shared them, it's my bad.<br /><br />Getting ready to build this mac n cheese for the first time. Elbows already cooked and staged.<br /><br />Thanks for making cooking fun.<br />BobTheBuilderAnonymoushttps://www.blogger.com/profile/14084135743884738024noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9389957955130326472016-02-13T10:47:03.212-05:002016-02-13T10:47:03.212-05:00Online culinary course? When is the next one and w...Online culinary course? When is the next one and where do I sign up? Unless you mean watching your videos on youtube because I sure do that regularly :P D@n!kAhttps://www.blogger.com/profile/07598301164910812740noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8354657424972271932015-12-11T09:29:23.446-05:002015-12-11T09:29:23.446-05:00Mine 'broke' after I added a portion of to...Mine 'broke' after I added a portion of too much milk. But no fear as I remembered your video on 'how to fix a broken Hollandaise Sauce' and applied that. Word up Chef John! I've come along way in my Culinary journey thanks mostly to you. I've always enjoyed learning but never was one for school, glad this whole internet thing turned out.Billy MacKenziehttps://www.blogger.com/profile/01889024402913786144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45796019021371977012014-02-13T11:48:08.142-05:002014-02-13T11:48:08.142-05:00Can't give you the science, but it's ALWAY...Can't give you the science, but it's ALWAYS cold liquid into hot roux! This way you never get lumps. I have no idea why people still do that. Also, not sure about "clarified" butter. Bottomline, use cold milk! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22535547014300216562014-02-13T07:36:02.832-05:002014-02-13T07:36:02.832-05:00Hi Chef,
I am learning about the mother sauces an...Hi Chef, <br />I am learning about the mother sauces and want to understand in great detail. So, as you mentioned, often cooks will recommend heated milk for the roux. What is the rationale behind that thinking? And why do others often specify "clarified" butter. Does that change the needed temp of the milk?<br /><br />thanks in advance for your time!Anonymoushttps://www.blogger.com/profile/07722742833964818157noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67871805556557153042012-07-07T05:09:56.688-04:002012-07-07T05:09:56.688-04:00I was wondering if I wanted to add mushrooms to ma...I was wondering if I wanted to add mushrooms to make a sort of Alfredo sauce, what step would I add it in. And is this the way to make an Alfredo sauce? I hate the ones that come premade in the store.PrincessTxhttps://www.blogger.com/profile/15308177685432823917noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14766472509942465622011-03-28T17:09:23.216-04:002011-03-28T17:09:23.216-04:00I have lost hours and hours on your blog site! I l...I have lost hours and hours on your blog site! I love you! You are so talented and belong on the Food Network with your own show!<br />I am of course your newest follower (aka stalker). You are so easy to listen to and your videos are just wonderful! Thank you so much!<br />Nancy<br />funwithnancy.blogspot.comNancyhttps://www.blogger.com/profile/07318201655296390776noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3567043195832045342010-12-28T16:40:08.683-05:002010-12-28T16:40:08.683-05:00You can freeze, but no idea of the max time.You can freeze, but no idea of the max time.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6302310019222135382010-12-28T16:39:32.275-05:002010-12-28T16:39:32.275-05:00Would you be able to freeze this sauce to save for...Would you be able to freeze this sauce to save for later use? And if so how long would it last?Unknownhttps://www.blogger.com/profile/03005244373330378885noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18139922785693396732007-04-06T02:46:00.000-04:002007-04-06T02:46:00.000-04:00You do realize I can delete any comments I want. E...You do realize I can delete any comments I want. Especially ones from souffle crazed cyber stalkers!! PATIENCE will be rewarded.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77047090994550581332007-04-05T20:50:00.000-04:002007-04-05T20:50:00.000-04:00HAY - ISN'T THAT GREAT, BUT CAN YOU USE THE SAME R...HAY - ISN'T THAT GREAT, BUT CAN YOU USE THE SAME RECIPE FOR A CHEESE SOUFFLE ... ONLY CHANGE THE INGREDIENTS AND DON'T REFRIGERATE IT CAUSE THEY WON'T HAVE ANY LEFT (IF IT'S A CHEESE SOUFFLE)<BR/><BR/>GET IT?<BR/><BR/>WORD ON THE STREET IS YOU REALLY DON'T KNOW HOW TO MAKE A CHEESE SOUFFLE -- YOU GONNA STAND FOR THAT?~ Wilbur M. Reeling ~https://www.blogger.com/profile/17468850732748063432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1732572591868283562007-04-05T01:33:00.000-04:002007-04-05T01:33:00.000-04:00it will keep for at least 2-3 days.it will keep for at least 2-3 days.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46259938791931503072007-04-04T23:03:00.000-04:002007-04-04T23:03:00.000-04:00I made this a while ago when you posted the Crouqu...I made this a while ago when you posted the Crouque Monsouir demo (They were amazing!) and I used it all at once. My question is how long this sauce keeps in the fridge?<BR/><BR/>Thanks,<BR/>Clay <BR/><BR/>BTW Keep up the Great Work!!!Anonymousnoreply@blogger.com