Comments | food_porn: A Primer on Making Roux

helgarde in food_porn

A Primer on Making Roux

Oct 15, 2007 15:48

Since I am going to be posting a recipe for my shrimp etouffee tomorrow, I figured I should write a post on making roux today.

So, for those who have never made roux, or have been afraid to try, or who don't even know what it is, check out my illustrated primer on the making of roux--a thickening and flavoring agent for French and French-based ( Read more... )

french, flour, sauce, olive oil, lard, roux, butter

Comments 11

lafave October 15 2007, 20:27:01 UTC

tigers and strawberries is such a wonderful resource - thank you very much :)

look forward to your etoufee recipe

oakenking October 15 2007, 20:29:57 UTC

I enjoyed your primer - I've been using roux for gravies for a while now, but didn't know all the things it could go into!

I think you've contradicted yourself in the paragraph on cooking time / thickening power - less cooking = more thickening power, not less.

I can't use wheat, so nowadays I usually make do with rice flour - if I'm making a strong gravy, the best gluten-free roux seems to be garfava bean flour. It has to get to at least the golden color to lose its beany flavor, but it has less grit than rice.

djinneth October 15 2007, 20:40:25 UTC

Jinx!

djinneth October 15 2007, 20:40:01 UTC

So wonderful, helpful, and amazing! Thank you!

May I point out a point of confusion? I'm sure it's just a typo..

Roux-thickened sauces and gravies are permanently thickened, and the thickening power of roux depends much about how long it is cooked. The shorter the cooking time before it is added to the liquid, the less ability is has to thicken liquid. Thus, if you use a dark-colored roux, which not only thickens a sauce, but enhances color and flavor, you will have to use more of it to thicken the liquid than you would if you used a pale colored roux.

I think you mean to say "The shorter the cooking time before it is added to the liquid, the more ability it has to thicken liquid." This would make sense with the sentence afterward ( ... )

helgarde October 15 2007, 22:56:59 UTC

Yes--it was a typo---thanks to all the people who pointed it out! Glad that that folks have liked this post!

minerva_fan October 15 2007, 20:56:39 UTC

My mother always delegated the roux and the vegetable chopping duties to me. To this day, I can't cook to save my life, but I can DARN WELL make a roux. (Which is why they still let my vegetarian-butt back in the state of Louisiana....)

ankie October 16 2007, 00:08:32 UTC

Very nice! Thanks for posting :)