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re: Roux trouble
Posted on 11/14/13 at 3:12 pm to Geauxlden Eagle
Posted on 11/14/13 at 3:12 pm to Geauxlden Eagle
quote:
I'm sure it's sacrilege, but I use butter. It gives a very rich flavor, but will never get darker that peanut butter.
do you clarify the butter first? butter is almost 25percent water and milk solids… this could halt the browning process
1
Posted on 11/14/13 at 3:40 pm to alfhaim
For years I use to spend time over hot grease browning flour to make a roux. Then I tried pre browned flour (from W Jacobs in Laplace) and voila! Now I just heat the oil, add the pre-browned flour, whisk smooth, then dump in the veg's. I also preheat the stock to boiling before adding to the roux. This saves a lot of time and gives a consistent result.
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