Okay ATS since you are the cajun king, hit me up this one.
How do I make really good Roux, the brown, the light and the middle color? I tried it and almost caught my kitchen on fire , needless to say I gave up. So I am sure you use Roux a lot. hit me up will ya ;D
Post by addiction_to_spurs on May 6, 2005 10:39:02 GMT -5
OK, the only difference in the different colored rouxs is cooking time.
Basically, all your basic roux is, is pan fried flour. Its had to give you a tried and true time to make a certain color roux, as it depends on the heat and the amount of roux.
I like to make a roux using equal parts of butter or oil and flour, then adding a little more flour. Mainly because I don't cool my roux and drain the oil. The roux is the start of the dish and I build up from there.
Its easier to make a roux on med-low heat, because if you go to the fridge for a beer it won't burn that quick , but it takes a long time to achieve the desired color. A good thing if you are drinking beer, a bad thing if you are in a hurry. Either way you have to keep your roux moving by stirring constantly, but its much more critical if your heat is up to med or medium high. If you notice dark, burnt flecks in your roux throw it out as there is no way to save it. Just start over.
some people will make a large batch of roux, then allow it to cool and pour off the oil, and jar it for later use. I have done this and don't care for it as much. It does take a good deal of time out of meal prep, but I don't like the way it mixes in and I just have a better feel for how the dish is going to turn out if I start with my roux and build up from there.
You can also make an oil free roux by spreading flour out on a baking sheet and baking it on low heat until brown, again don't burn it.
Post by MissAmerica on May 6, 2005 10:52:34 GMT -5
You are truly a cullinary expert. Do I have to give you your own board with Cajun recipes?
YES bossman that will be a good idea for him to have HIS OWN board , as miss piggy will be asking a lot of cajun recipes as I adore the food and will be asking a lot, that is if you dont ban my ass before that
ATS, that sounds lovely hon, but how much flour to how much oil/butter? for eg. how much roux I need for those gumbos you gave me earlier?
Post by addiction_to_spurs on May 6, 2005 11:10:10 GMT -5
For a full gumbo I use 1 cup oil to 1 cup flour, with a little extra flour thrown in.
For an etouffee with only a pound of shrimp I will use 1 stick of butter to an equal amount of flour, plus a little. the 1 to 1 ratio is a perfect starting point and once you get used to it you can get your own rythm, so to speak.
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