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@@@@@ Now You're Cooking! Export Format Red Hot Roux none 2 Cups flour 2 Cups peanut oil 3 habanero peppers; finely minced Use a 10 inch or larger frying pan (I have a cast iron pan for this) Put the flour into the pan over moderate heat. Stir constantly until the flour gets to be a nice dark brown. This can be a little tricky but the idea is to toast the flour not burn it! Add the oil and heat, again mixing constantly. Add the peppers. Cook and stir until the mixture forms a paste and the color you wish is achieved. Roux's can vary from a light brown to almost black. I like a reddish color. At this point you may add vegetables etc. if you wish to continue with another recipe or remove the roux from the heat and let cool for latter use. I will sometimes spread the almost cool mixture on wax paper and then freeze portions for use later - - - - - - - - - - - - - - - - - - NOTES : Use roux's as a thickener for sauces or as a base for many Cajun dishes Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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