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@@@@@ 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 ** |
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