A great easy Roux recipe to thicken sauces

On 29-Mar-2011, Sqwertz wrote:


I too have heard that that works; but, never tried it. Since everything I
make requiring a roux also needs the fat, I never saw much benefit to
browning flour alone, then adding fat later. Perhaps someday I'll run
across a recipe where toasted flour is used and give it a try.
--
Change Cujo to Juno in email address.
 
On Tue, 29 Mar 2011 20:08:54 GMT, "l, not -l" wrote:


Having the browned flour on hand saves a lot of time and effort plus
pretty much eliminates burning the roux... of course it only makes
sense for those who cook with dark roux often.
 
On Tue, 29 Mar 2011 12:44:18 -0600, Christine Dabney wrote:


OK, I'll give him this one since I have been privy to that method for
years. He's still batting .002 according to my league stats.

-sw
 
Gloria wrote:


I use a microwave. Chocolatiers shun double boilers because they're afraid
of getting water into the chocolate. Alton Brown uses a heating pad wrapped
around a glass bowl, which seems like a nifty way to do it if you're not
afraid of getting chocolate on your heating pad. The heating pad method can
also be used to temper the chocolate, which is something a microwave can't
do.

Bob
 
On Wed, 30 Mar 2011 18:36:10 -0700, "Bob Terwilliger"
wrote:


Commercial chocolatiers? Yeah, the people who take something simple
and make it complicated, like Alton Brown, do it differently. A
microwave is fine for "melting" a home amount of chocolate, but if I
was doing it in any significant amount - I'd find another way.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
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