How To Turn Tough Meat Into Tender Perfection
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Turning a tough cut of meat into tender perfection in 8 easy steps. Roux Recipe: 6 tbsp unsalted butter 10 tbsp ap flour Rosemary …
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Great video. I will subscribe.
So basically, in order to braise your meat, you have to make beef stew, and then separate the stew?
Might as well just adds potatoes to it and eat it all together
bought a bottom round for roast trying to make ,..it would've been great if I was crafting a pair of shoes,..but as far as trying to chew ,..swing and a miss
Great tips!!
Just wondering what i can use besides flour to make a roux ?? Will a gluten free flour work well ??And can arrowroot be used in place of cornstarch to make a silky slurry?
I would like to make this for my family this Christmas, but my sister has celiac disease and her daughter needs to not have any gluten.
And if they can be substituted, would the ratios/technique need to be altered??
Hope you can reply👐
Many thx☺️
Never seen a video like this guys its super easy and very detailed on everything 👍 this guy is awesome
You the man bro !!
Using a dry or wet baked roux is so much faster and easier! It's already cooked so you just sprinkle it in a bit at a time until your sauce is the right thickness. If you want glossy, add a pat of butter right before serving.
A wet baked roux (meaning it has some type of oil incorporated; I use ghee) will stay good at room temp for 4 months and a year in the fridge and forever in the freezer. It's cooked longer so there is ZERO flour flavor. You cook a batch and have it on hand whenever needed. It cuts down on the fuss! I use Chef Jean-Pierre's recipe for the wet baked roux. You can find it here on YouTube. 😊
Man i hope i didnt f*ck my beef up by doing it on 160-170celsius and cutted the big chunk in 3 pieces 🙁 i have 2more hours to cook it soooo we will see soon 😅😅😅🤪
Honest question…I’ve only made a roux on one occasion. Any reason why you went with a blonde roux, rather than a brown or dark brown roux…just for color’s sake. I would think it would make a more attractive colored gravy. Just curious.
Had beef for dinner bloody tough
Arrgh no stock??? Can o' beer, especially if you are plotting a flour rue. Cast iron dutch oven, especially if it's hot out rather than running the oven. And buy those manager's special roasts, beef keeps for months in the freezer.
9:24 — haha one of my favourite fridge kicks 😂
Just add a tablespoon of baking soda and thank me later ( top secret chefs ❤)meat will be tender and soft
Personally i like to crust 1 side so you get flavour and the soft meat.
No oils they kill! Use Bacon grease, or butter!
Thank you for these videos , I only thought I made good roast but I can’t wait to try your fridge technique!
The fridge is classic 👌
I use cornstarch slurry to thicken all of my stews and gravys, mainly for the fact its easy and fast as hell to prepare and after work, i aint tryna wait til 8pm to eat dinner lol
1:34 that's how I love my ladies
I like to deglaze with red wine after browning meat