What is the Roux?

with cooking representing wide range of cuisine, many people learned about Roux. "Roux" is a French word for "brown" and describes its color. It is the basis for graving, soups, ethoupfee, gumbo and many other cajuns and French dishes. It serves as thickeners, binders and flavor. Cooking Cajun would not taste properly without Roux. The principles are very similar. For Roux, however, only flour and fat are used. Strange as it sounds, this combination actually works.

The first rule of production of one is patience. Roux can take up to an hour - to achieve the desired phase of brown and unburned. The chef should therefore have time to kill and replace the weapons for the necessary mixing.

The second rule is to have a heavy pot and a wooden spoon. The pot can be a Dutch oven, a deep iron pan or any pot that is heavy, leads the heat well and has no hot spots. Wooden spoons do not disappear metal taste, so it is ideal.

Basic Roux can start with 1 cup (120 g) flour and 1 cup (240 ml) of vegetable oil. Pour oil into the pot and heat. When the oil is just shyly smoking, add the flour gradually while stirring. Whisk can be used to integrate flour into the oil. When the mixture is smooth, reduce the heat to medium and start mixing. Stir the mixture from the outside and vice versa to ensure even heating and browning.

The mixture will initially be pale, but as the flour brown, the roux gradually turns the color of the peanut butter. This is a light roux. When the mixture darkens in light brown, there is a middle roux in the pot. When the mixture begins to look like a glossy chocolate syrup, it became a dark roux. When the mixture is finished, The Cook has two options: start adding cooking ingredients such as celery and onion, or pull them out of heat completely. When adding celery and onion, stand from the pot. This wet vegetable will tend to make a mixture of steam and pop, so be careful.

cooking Roux pomaLU and evenly it is the need to prevent burns. The burnt Roux will evacuate the house with its odor. It cannot be saved. The chef must start again.

Learning to cook Roux is not difficult. With patience, the chef can produce food worthy of big chefs.