How to Make a Roux? - Making a Roux the No Fail Way!
Making a No Fail Roux is Very Easy and Inexpensive
How to Make a Roux the No Fail Way
http://www.eyedoctornewsletter.com/page3.html
I make a lot of dishes that call for a roux and I am always asked how I make my roux. Making a roux the old fashioned way is not necessary.
The definition of a roux is a mixture of fat and flour added to your vegetables as you sauté them in preparation for your dish that you are cooking. Now making a roux is not easy even for experienced cooks because you have to stand there and stir the flour and fat mixture over a fire with your seasonings and you have to be careful you don't brown the roux too much and burn it along with all your good seasonings and vegetables. If you burn it you have to start all over and worse you have to throw everything away which is a big waste.
My mother figured out 30 years ago at least that all you have to do is brown your flour first to make your roux and then you can store it in a container and add it as needed to your dishes that you are preparing. Tony Chachere's did the same thing long after my mother figured it out and now sells his instant roux in a box with a little seasoning added.
I don't think Tony's roux mix works as well as making your own and making your own is a lot less expensive.
All you have to do is take your flour and put it in a big pan in the oven at 350 degrees and stir it constantly as it browns. When it gets to the color you desire, take the browned flour and put it through a wire strainer and sift out the little beads and clumps of flour and then store it in a container on the shelf or in your freezer. My mother used to do 5 lbs at a time.
I take about four cups and put it in a large Teflon pan on the stove and stir the flour at high heat and in 5 minutes I have brown flour for my roux. I sift the browned flour and I am ready to go. You just add as little or as much flour as you like as you go along and at any stage you can thicken your gumbo or stew or whatever. You can even cook your gumbo completely and add more roux at the end.
The beauty is you are not going to ruin all your seasoning and vegetables and have to throw it all away. The worse thing that can happen is you burn some flour.
I guarantee you your dish will be just as good.
http://www.eyedoctornewsletter.com/page3.html
http://www.eyedoctornewsletter.com/page3.html
I make a lot of dishes that call for a roux and I am always asked how I make my roux. Making a roux the old fashioned way is not necessary.
The definition of a roux is a mixture of fat and flour added to your vegetables as you sauté them in preparation for your dish that you are cooking. Now making a roux is not easy even for experienced cooks because you have to stand there and stir the flour and fat mixture over a fire with your seasonings and you have to be careful you don't brown the roux too much and burn it along with all your good seasonings and vegetables. If you burn it you have to start all over and worse you have to throw everything away which is a big waste.
My mother figured out 30 years ago at least that all you have to do is brown your flour first to make your roux and then you can store it in a container and add it as needed to your dishes that you are preparing. Tony Chachere's did the same thing long after my mother figured it out and now sells his instant roux in a box with a little seasoning added.
I don't think Tony's roux mix works as well as making your own and making your own is a lot less expensive.
All you have to do is take your flour and put it in a big pan in the oven at 350 degrees and stir it constantly as it browns. When it gets to the color you desire, take the browned flour and put it through a wire strainer and sift out the little beads and clumps of flour and then store it in a container on the shelf or in your freezer. My mother used to do 5 lbs at a time.
I take about four cups and put it in a large Teflon pan on the stove and stir the flour at high heat and in 5 minutes I have brown flour for my roux. I sift the browned flour and I am ready to go. You just add as little or as much flour as you like as you go along and at any stage you can thicken your gumbo or stew or whatever. You can even cook your gumbo completely and add more roux at the end.
The beauty is you are not going to ruin all your seasoning and vegetables and have to throw it all away. The worse thing that can happen is you burn some flour.
I guarantee you your dish will be just as good.
http://www.eyedoctornewsletter.com/page3.html
Published by S. A. Knight
Born and raised in New Orleans, Dr. Dapremont has practiced Ophthalmology on the Mississippi Gulf Coast since 1982. Dr. Dapremont completed his residency in Ophthalmology at Walter Reed Army Medical Cente... View profile
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- The definition of a roux is a mixture of fat and flour added to your vegetables as you sauté them.
- brown your flour first to make your roux and then you can store it in a container.
- Making a roux the old fashioned way is not necessary.
The beauty is you are not going to ruin all your seasoning and vegetables and have to throw it all away. The worse thing that can happen is you burn some flour.
I guarantee you your dish will be just as good.
I guarantee you your dish will be just as good.