About This Class
Roux (pronounced "roo") is one of the basic thickening agents in cooking.
Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté and milk or cream when making béchamel.
By the end of this class you will have learned to make a roux and how to use it to create delicious sauces.
|Dish 1||Bacon, Beer Torchiette w/ Cheesy Bechamel Sauce|
You may contact the class instructor about dietary restrictions and modifications before or after booking.
|Sharp chef's knife|
|Small to medium pans|
|Small to medium pots|
Chef Carlos is based in Austin. He will video chat into your kitchen via your online video chat provider of choice.
|Thu||6PM - 9PM|
|Sat||10AM - 1PM or 1PM - 4PM|
|Sun||10AM - 1PM or 1PM - 4PM|
*hours are in central standard time, classes are scheduled after requesting
If a time convenient for you is not listed please contact us to accommodations. Classes are available regularly.
Estimated Grocery Cost: $10
Estimated grocery cost is based on average food prices and We The Cooks assumes that you've already stocked up on pantry basics. After booking, your instructor will be available to request any ingredient modifications.