Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]In a message dated 1/9/2007 1:54:02 P.M. Central Standard Time, michiel.fokkema@wanadoo.nl writes: Hi Douglas, Is this an American variety? 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. I usually use a vegetable oil, though I have used bacon drippings. I also sometimes make a microwave roux . It goes something like this: In a 4 cup measuring cup: 2/3 cup oil 2/3 cup flour Microwave uncovered for 6 minutes on high stir cook one more minute to darken Roux is VERY hot, be careful add Holy Trinity 2 cups of onion chopped, 1 cup celery chopped 1/4 cup bell peppers Stir and return to Microwave for three minutes add four toes of garlic, smashed and sliced some chopped parsley and green onion tops Microwave for two minutes Some oil will rise to top, spoon it off and add hot water by spoonful until you get to the 4 cup mark. Stir, and this is enough for several dishes, and you can freeze it. Watch the roux, though, you don't want too burn it, just get it nutty tasting. Regards, Sonny http://www.sonc.com Natchitoches, Louisiana Oldest continuous settlement in La Louisiane ?galit?, libert?, crawfish