#025 Lagasse's Butterless Roux

Whip Cream Salmon

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In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.
Chapters
00:00 Introduction and Kitchen Chronicles
06:01 The Art of Soy Sauce
12:03 The Roux and Its Secrets
17:59 Plating and Presentation in Culinary Arts
23:48 Building a New Culinary Space
31:41 Ceviche and Culinary Adventures
39:04 Cooking Competitions and Culinary Experiences
44:38 Gluten-Free Trends and Restaurant Experiences
52:46 Kitchen Tips: Simplifying Cooking
58:30 Essential Kitchen Tools: The Kitchen Scale
Beers we drank
- Ronnie - New Belgium - Fat Tire Ale
- Brian - Larceny - Kentucky Straight Bourbon Whiskey

STAY CREAMY