Method: "Master the Art of Making Roux".

donna

Brev. Brig. Gen'l
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"Master the Art of making Roux" is article in Feb. 2013 of "Southern Living" magazine. Roux" is a ritual, a foundation of flavor, and a commitment."

To make it, combine fat and flour in a heavy skillet or pot and cook it, stirring constantly, to coax out flavor, using the color-blonde to dark brown-as your guidepost.

Know the only critical key to making roux is following one simple commandment: THOU SHALT PAY ATTENTION."

ID the roux you want:

Blonde Roux. Flour is cooked but still light. Stir into sauces such as veloute to add richness and body.

Light Brown Roux. Marry this versatile thickener with pan juices from a roast to make gravy.

Medium Brown Roux begins losing thickening power but adds toasty flavor. Takes 15 minutes on medium heat.

Dark Brown Roux. Takes 20 minutes when cooked fast, up to 1 hour cooked slowly. Gives etouffees and gumbos deep, smoky flavor.

The Cajun Roux Spoon. A whisk works but this cherry wood spatula is the best tool for making roux. Its flat edge scrapes evenly along the bottom and into the corners of a pan, preventing stubborn bits of flour from scorching.
 
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