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Butter Rouxs
Posted on 3/13/10 at 5:16 pm
Posted on 3/13/10 at 5:16 pm
Burned two butter rouxs last night, and I can't remember the last time I've done that. Using a generic unsalted butter I have never used before, and I'm thinking it must have been that. Anybody ever enountered a difference in butters when making a roux?
4
Posted on 3/13/10 at 5:32 pm to Mike da Tigah
I only use butter for light rouxs like for an etouffee, never tried it for a gumbo roux.
Posted on 3/13/10 at 6:23 pm to Mike da Tigah
quote:
Burned two butter rouxs last night, and I can't remember the last time I've done that. Using a generic unsalted butter I have never used before, and I'm thinking it must have been that. Anybody ever enountered a difference in butters when making a roux?
I use 50-50 mix of Land O lakes unsalted butter and olive oil. Never had a problem. I've never made a pure butter roux.
Posted on 3/14/10 at 8:22 am to Mike da Tigah
clarify...clarify....clarify
Posted on 3/15/10 at 1:20 am to Mike da Tigah
Clarify the butter first. This will remove all moisture and the solids that are burning. You will be left with pure butterfat which has a higher smoke point and you will benefit from the butter flavor. As always, bring your roux to desired color stirring the entire time.
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