YPSIFLY
09-21-2003, 02:10 AM
Does anyone here have any experience working with roux?
For those who don't, roux (pronounced ROO) is a common method for making soups and sauces reach a desired thickness. Its basically an even mix of flour and a fat. Ninety-nine percent of the time that fat is melted butter.
I like to use about 2lbs of roux per gallon or so of soup or sauce. Usually I use a bit less, but sometimes you need more depending upon the recipe. One pound of flour whisked gradually into a pound of melted butter can be more than enough for cooking at home. If you end up with extra, it will last about a month in the fridge and just about forever when properly sealed and kept in the freezer.
Its been my experience that a hot soup will thicken best with a cold roux. Or vice-versa, a cold soup will better take a hot roux. You can add hot to hot, but you will want to simmer over a low heat for a bit while stirring with a whisk to allow for better distribution.
There are different types of roux that are classified by color: Pale, blonde, and brown. It all depends upon how long the roux has been cooked in the pan at a certain temperature. To make a pale roux, melt the butter at a low heat and remove from the heat immediatly after the flour and butter have mixed. For blonde, keep it on the heat for less than five minutes, and for brown leave it on for up to ten. If making blonde or brown, be sure to whisk as much as possible.
Not only are the three types different in color, but they can add different flavors as well. As the roux gets darker, it will lend more of a "nutty" flavor. For instance: when I make choder I like to use a pale as it helps keep the color light and allows for more of the seafood flavor to stand out. If I'm making a roasted garlic demi-glaze sauce, I use a brown for both color and to augment the roasted flavor.
It takes a little practice, but working with roux can make the difference in a special meal.
For those who don't, roux (pronounced ROO) is a common method for making soups and sauces reach a desired thickness. Its basically an even mix of flour and a fat. Ninety-nine percent of the time that fat is melted butter.
I like to use about 2lbs of roux per gallon or so of soup or sauce. Usually I use a bit less, but sometimes you need more depending upon the recipe. One pound of flour whisked gradually into a pound of melted butter can be more than enough for cooking at home. If you end up with extra, it will last about a month in the fridge and just about forever when properly sealed and kept in the freezer.
Its been my experience that a hot soup will thicken best with a cold roux. Or vice-versa, a cold soup will better take a hot roux. You can add hot to hot, but you will want to simmer over a low heat for a bit while stirring with a whisk to allow for better distribution.
There are different types of roux that are classified by color: Pale, blonde, and brown. It all depends upon how long the roux has been cooked in the pan at a certain temperature. To make a pale roux, melt the butter at a low heat and remove from the heat immediatly after the flour and butter have mixed. For blonde, keep it on the heat for less than five minutes, and for brown leave it on for up to ten. If making blonde or brown, be sure to whisk as much as possible.
Not only are the three types different in color, but they can add different flavors as well. As the roux gets darker, it will lend more of a "nutty" flavor. For instance: when I make choder I like to use a pale as it helps keep the color light and allows for more of the seafood flavor to stand out. If I'm making a roasted garlic demi-glaze sauce, I use a brown for both color and to augment the roasted flavor.
It takes a little practice, but working with roux can make the difference in a special meal.