Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Dark Roux

none

1/2 cup vegetable shortening
3/4 cup all-purpose flour

Place rack in center of oven. Heat oven to 325F. Melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Combine to whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if the pan is not cast iron). The roux can be kept, refrigerated, for up to a week before using. - - - - - - - - - - - - - - - - - - NOTES : If cooking on the stovetop, cook at medium hot, stirring occasionally, until dark brown, about 55 to 60 minutes. Makes 3/4 cups.

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster