A great easy Roux recipe to thicken sauces

On 27-Mar-2011, "Kent" wrote:


Many cajun and creole recipes call for a brick, peanut butter or chocolate
roux; creole gumbo, stews (etouffee, fricassee, etc), anywhere you want
color and flavor and can use less thickening power. The darker the roux,
the less thickening power. For example, in an okra gumbo, you get
thickening from the mucelage in the gumbo and build flavor with a darker
roux.
--
Change Cujo to Juno in email address.
 
"M. JL Esq." wrote in message
news:[email protected]...
The roux[1 TB EVOO, with 1TB flour] added to one cup of stock doesn't do
anything. Buttered roux adds a little richness, not much else. The finest
EVOO has more flavor than the cheap EVOO and you wouldn't use it. You can
use any oil you want. Canola is OK.

Kent
 
David Harmon wrote:

It can be made from raw, unroasted peanuts, some people prefer it.

I like to use a bit of garlic in my home made peanut butter, i got
hooked on it after purchasing garlic roasted peanuts in our local China
town.

And if using the Chinese 5 spices peanuts a bit of dark sesame oil
complements any peanut oil nicely.
--
JL
 
"Kent" wrote:



Why do folks use a flavored oil like EVOO for a roux? I use safflower
oil (neutral flavored) so a roux doesn't get overrun by olive flavor.

Would you use EVOO in pancake batter? I wouldn't.

EVOO is OK in salad oil and vinegar dressing or saut?d spinach, maybe,
but NOT saut?d onions, etc.. EVOO is not the end all/be all to every
dish on Earth requiring oil as the FoodTV cooks would like you to think.

Safflower oil is nutritionally on a par with EVOO.

Andy
 
sf wrote:



sf,

I wimped out and used Fil? powder instead of okra. No matter what I read
about okra, it kept sounding slimy. [shrug] :D

You?

Best,

Andy
 
On Mon, 28 Mar 2011 01:15:07 -0500, Andy wrote:

I used fli? too. As I said previously, I eat okra coated in cornmeal
and deep fried.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 28 Mar 2011 17:16:10 -0700, Dan Abel wrote:


Why buy it, especially at that price? Dark roux isn't hard to make.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Dan Abel" wrote in message
news:[email protected]...
I was asking where could you buy it in a market when you needed it. I've
never seen it. I'm sure neither of us are surprised someone would try to
peddle $5/lb for flour and oil.

Kent
 
On Tue, 29 Mar 2011 02:02:30 -0500, Sqwertz
wrote:


That be me... I posted the link for instructions more than once...
it's sold in the various shades in and about NOLA.
 
On Tue, 29 Mar 2011 10:00:16 -0400, Brooklyn1 wrote:


No, I said a REPUTABLE source. It was a cooking program or cookbook
of somebody I trusted. Now that you endorse it I now have doubts.

-sw
 
On Tue, 29 Mar 2011 13:42:17 -0500, Sqwertz
wrote:


The link I posted was to a reputable web site, one of those lousianna
foodtv personalities that talks funny.
 
On Tue, 29 Mar 2011 12:44:18 -0600, Christine Dabney
wrote:


You can make your own or buy browned flour packaged at most any
grocery store in and about NOLA.
 
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