I can has gor-meh?

[dartpoly]

Crab and Eggplant Cannelloni with Balsamic Cream Sauce

Comments

[autodidacticphd]

what colour do you look for in the roux? my experience is that after 5 minutes it is still only slightly more tan than the original butter.

of course, i've never made a roux with more than (one of)(butter/oil/grease) and flour... generally by the time i start adding other things i think of the roux as being done and it is then just another ingredient.

[dartpoly]

well, for this, since you're just making a small amount of roux, i'd say leave it fairly blonde. the trick is to cook it long enough that you ditch the taste of wheat, but not so long that you start losing thickening power. "brick" roux has about 1/4 the thickening power of the same amount of "blonde

[autodidacticphd]

ok, it just seemed as though you were including the cheese, vinegar, etc as part of the preparation of the roux.

most of the rules I know pretty well, my problems come with the fact that I'm usually doing something cajun with a roux, which tends to mean a rather substantial amount of the stuff at a chocolate tone... so it takes forever and gets easier to burn as you get closer to what you want.

[_aryah_]

I'm in awe... now where's the pic?