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Author Topic: Making a Roux  (Read 930 times)

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mojo

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Making a Roux
« on: May 17, 2016, 01:02:56 PM »
Making a Roux

You will find that I from time to time post a good bit of Cajun recipes. Mainly because I lived in that area for a time and collected many recipes from the area. A goodly portion of them start out with a roux.

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Ingredients

3/4 c oil (canola or vegetable)
1 c  flour, all purpose

Directions

Heat a heavy skillet and add oil. Once oil is heated, slowly add flour. Stir constantly until it is all blended. Lower heat and continue to stir constantly until it takes on the color of dark copper or a penny. The longer you cook, the darker the roux. Don't rush cooking the roux, allow it to develop at it's own pace. Transfer to a  cooking pot and add the amount of water for the desired thickness.

If you rush the roux, it will be come burned and that will ruin it. The roux can be used as a gravy base, its used for most gumbos, and for flavoring by adding other items, such as sauted onions, bell pepper, celery, or a combination of all of them.
When you put down the good things you ought to have done, and leave out the bad ones you did do — well, that’s Memoirs. ~ Will Rogers

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Re: Making a Roux
« Reply #1 on: May 18, 2016, 01:32:20 AM »
It's precious (when someone post recipes from the area s/he knows well and experienced well)!

I'll support this recipe with some roux definition:
Quote
Roux /ˈruː/ is flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.
https://en.wikipedia.org/wiki/Roux https://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License

Btw, the bell peppers are very good -- pretty, tasty, healthy.
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mojo

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Re: Making a Roux
« Reply #2 on: May 19, 2016, 12:07:46 AM »
It's precious (when someone post recipes from the area s/he knows well and experienced well)!

I'll support this recipe with some roux definition:
Quote
Roux /ˈruː/ is flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.
https://en.wikipedia.org/wiki/Roux https://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License

Btw, the bell peppers are very good -- pretty, tasty, healthy.

The combination of sauted onions, bell pepper, and celery, are commonly called "the trinity" in Cajun cooking. It's used so much in various recipes that it has it's own name.
When you put down the good things you ought to have done, and leave out the bad ones you did do — well, that’s Memoirs. ~ Will Rogers

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