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@@@@@ Now You're Cooking! Export Format Basic Roux none 1 cup all-purpose flour 1 cup cooking oil Heat oil in heavy pot or Dutch Oven. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower flame and continue stirring until chocolate brown. When roux is chocolate brown, removed from pot and set aside. If roux remains in the pot it will continue to cook and get too dark. Always use warm water to dissolve the roux. While you're at it, make more than enough as it keeps well in or out of the refrigerator. P.S. The darker the roux the more intense the taste. I prefer mine the color of peanut butter. Jackie, Baton Rouge, LA Where there are two kinds of Cajuns. The city dwellers and the true country folk. The biggest difference is the city dwellers put tomatoes in everything. I was raised with the country folk and now live with the city dwellers. I still hate tomatoes. - - - - - - - - - - - - - - - - - - NOTES : Here's an actual roux recipe that was posted on another list. Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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