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Рецепт making a roux

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A roux forms the basis for many New Orleans-style recipes, especially gumbo. While I cannot really say that I am an expert at making a roux, I have had pretty good luck using the following steps

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Ингредиенты

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  • 1/3 cup Vegetable oil
  • 1/3 All purpose flour- I have found that I use a little more flour than oil. It does help thicken the sauce a bit. I have found these amounts work pretty well for making a big pot of gumbo (~ 1 gallon)

Инструкции

  1. add and stir together the flour and oil mixture in a cast iron pan ( I just know this works best for me)
  2. set your burner to a medium heat
  3. start stirring, making sure that you scrape the bottom of the pan every time you do. This ensure that nothing will stick and burn on the bottom of the pan. A rubber spatula works great.
  4. Continue to stir. I can't stress this enough. Even if your roux is starting to color and looks good, KEEP STIRRING
  5. If you see any smoke rising from the mixture slower the heat a bit and keep stirring.If you burn a roux, throw it away and start over.
  6. Once your roux starts getting darker, turn down the heat a notch or so.
  7. Once you have met the desired color of the roux (this depends on a recipe, stop cooking and start adding the basis for your dish.
  8. Remember that for the roux to really be magical, the dish you are cooking eventually needs to reach the boiling stage.
  9. I often add either tomatoes or water to make my gumbo. As I have found out from experience, add these liquids a small amount at a time and KEEP STIRRING. This will prevent the roux from separating and getting a little ugly.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 72g
Calories 642  
Calories from Fat 642 100%
Total Fat 72.67g 91%
Saturated Fat 5.4g 22%
Trans Fat 1.88g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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