Chef Judi’s Dish – 3/7
>>> welcome back. i’m chef judy and today in my kitchen, i have chef carl, clearly one of the best new restaurants that has opened up in here in sarasota. chef, cal you take it away and teach us how to make this beautiful dish. >> the first. >> we’re going to take butter, okay. >> butter right into the pan. we’re going to melt down the butter, okay. >> okay, and next. >> next the flour. >> next the flour, i noticed you gave me sift flour. we want to make the rue, you want always sifted flour. >> no. >> you can use regular. >> there is your whisk? >> thank you. >> you’re welcome. >> and you’re going to making a standard rue, you’re going to do equal parts of butter and flour and it’s the essential for cooking your sauces is starting with this great rue. now, we have some rue already made. >> okay. >> okay. >> so i did pretty good. right. shall we take out the next. next the milk. >> let’s
- Tags:
- BHT
