[Leica] OT: Roux recipe

[nickbroberts at yahoo.co.uk (Nick Roberts)]

Sounded more like a Yorkshire/German recipe to me...

Nick

----- Original Message ----
From: Michiel Fokkema <michiel.fokkema@wanadoo.nl>
To: Leica Users Group <lug@leica-users.org>
Sent: Tuesday, 9 January, 2007 7:52:41 PM
Subject: Re: [Leica] OT: Roux recipe


Hi Douglas,

Is this an American variaty?
As far as I know roux is made with butter.
Escoffier gives 50 butter to 60 flour, in 'Ma cuisine however he says 50/50.
The New Professional Chef (TM)  by Culinary Institute of America also 
mentioned any fat can be used. And of course they are right. 'Practical 
professional cookery from Cracknell & Kaufmann also mentiones drippings.
Sometimes I use olive oil for my roux. Much healthier, both pork 
drippings and butter contain the nasty saturated fatty acids
Brown roux gives more color and flavor but also gives less binding.
Always make sure you use warm roux with cold liquids or warm liquids 
with cold roux. In that way you reduce the chance of lumps.
In the classic kitchen the finest sauces and veloutes binded with roux 
will need to slowly simmer for about an hour. Skim of now and then the foam.
When the nouvelle cuisine came en vogue roux was abandoned. Although we 
are past that era now roux is not any more used as heavily as in 
Escoffiers time.

Cheers,

Michiel Fokkema

Douglas Sharp wrote:
> For those who don't know what it is.....
> Simple recipe for Roux (From a former colleague - Patrique Laroche)
> I'm sure Sonny has a better one :-)
> 
> 225g pork dripping
> 100g flour (I use wheat flour from India)
> Stir with a wooden spoon.
> 
> Heat the pork dripping in a heavy (cast iron) pan at a moderate 
> temperature (don't let it spit at you)
> Add about 1/3 of the flour and stir it in until it's smooth
> Keep stirring until it reaches the colour brown that you want, the 
> browner it gets , the nuttier it smells.
> DO NOT stop stirring until it's the way you like it - nothing is worse 
> than a burnt Roux, it'll ruin your meal.
> 
> When your Roux has the right colour, take the pan off the heat and stir 
> in a few vegetables to stop the browning process.
> If you're not going to be using veggies, scrape your Roux into a 
> stainless steel bowl and keep stirring it until the colour remains 
> constant (about 5 - 10 minute).
> You can use it straight away and add it to your stock, or it'll keep in 
> the fridge until you need it.
> 
> It's pretty good for some Creole or Jamaican stews or sauces if you  
> lightly fry Hot Jerk spices in the dripping before adding the flour.
> 
> Here are a couple of reasonably hot recipes I picked up in the Caribbean 
> Community in Leeds, UK, many years ago
> 
> Three Kinds of Fire: This can be fried in before adding the flour. 
> WARNING - this is pretty hot
> 2 tsp Chili powder 1.5 tsp Ground Cumin (Jeera) (take Cumin seeds roast 
> them lightly in a dry pan (skillet) and grind them fresh in a mortar)
> 1/2 tsp Cayenne Pepper (or more, or less depending on the fire resisting 
> properties of your innards) 2 tsp salt.
> 
> Or Melange:
> Add this to the dish after  the Roux and a little of the stock/vegetable 
> juice has been added - Ground Paprika doesn't take too well to being 
> fried, neither do the herbs
> 1 1/4 Tbsp Sweet ground Paprika
> 1 TBSP Garlic Powder
> 1 Tbsp fresh ground black pepper
> 1/2 Tbsp Chilli powder
> 1/2 Tbsp dried Thyme
> 1/2 Tbsp dried Oregano (you could use Marjory here)
> 1/2 Tbsp Onion powder
> Although I don't like using onion and garlic powders, it doesn't really 
> work with fresh garlic and onions - which you can saute and add later 
> anyway.
> I find it tastes even better if you leave out the thyme and Oregano and 
> use Fenugreek leaves instead - although that gives it a more Indian 
> flavour.
> 
> Cheers and Guten Apetit
> Douglas
> 
> Roux is also an excellent thickener for a lot of Indian dishes
> Main thing is - once you've got it worked out - start experimenting
> 
> 
>>   
> 
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> 
> 


-- 
Best regards,

Michiel Fokkema


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