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This article was co-written by Anne Lloyd. Anne Lloyd is a professional chef and owner of Npavore in New Orleans, Louisiana. Chef Anne has 30 years of experience in the restaurant and food service industries, and has cooked on both sides of the US, Europe and Southeast Asia. She specializes in utilizing local and regional foods to prepare dishes with international flavors. She also offers all-inclusive catering, prepared foods, gourmet food goods, kitchenware, summer camps, and cooking classes for kids of all ages. She holds a bachelor’s degree in Anthropology from the University of California, Santa Cruz, and a Culinary Arts degree from the California Culinary Institute. Anne participated in the Gpdman Sachs 10,000 Small Business Summit.
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Roux is a sauce made with flour and fatty fats such as roast fat, butter, lard or other fats. Roux sauce is often used as the main ingredient and to thicken Gumbo stews or soups that require a thick texture and rich flavor. Here are instructions on how to cook Roux sauce:
- 1 cup flour
- 1 cup fatty lard (such as lard, lard, butter, lard, or cooking oil)
Steps
Cooking Roux Sauce
- Use roast pork fat or bacon to make Roux sauce for Gumbo stews or dishes with smoky ingredients like sausages.
- Use butter to make Roux sauce for fatty soups like Chowder soup. Butter is also a good choice if you want to make a Roux sauce for Macaroni And Cheese (noodles and cheese).
- Using lamb fat to cook Roux sauce has a mild taste and does not overwhelm the flavors of other ingredients.
- If you want a thicker Roux sauce, you can add 1/4 cup of flour.
- If you want a thinner sauce, reduce by 1/4 cup of flour.
- Some dishes need to use a yellow Roux sauce. Roux sauce should be light yellow in color and mild in taste. Usually, you will need to cook the sauce for about 8 minutes.
- On the other hand, some recipes will call for Roux sauce to be as dark as chocolate. For the sauce to have a deep color, you will need to cook for up to 60 minutes. To make it easier, you should heat the sauce on the stove and put it in the oven at 160 degrees Celsius . [2] X Research Source
Use Roux Sauce
Advice
- Roux sauce with black spots means the fever has been burned. You should cook from scratch, otherwise the dish will not taste good.
- Roux sauce is usually tasteless. The darker the color of the sauce, the stronger the smoke.
- If the fever starts to smoke, it means the fever has burned. The sauce will thicken very quickly and stick to the pan when burned. Therefore, you should not continue cooking when the sauce has dark chocolate brown color.
- If the soup or sauce is too thick, dilute it with a few cups of water or broth.
Warning
- If using a nonstick pan, do not use metal utensils to stir the sauce. Metal will strip the non-stick coating and damage the pan.
- Be careful not to let hot sauce spill on you. Hot fever can cause 3rd degree burns and stick to the skin as it cools.
Things you need
- Wooden spoon or metal whisk
- Cast iron pan or non-stick pan
This article was co-written by Anne Lloyd. Anne Lloyd is a professional chef and owner of Npavore in New Orleans, Louisiana. Chef Anne has 30 years of experience in the restaurant and food service industries, and has cooked on both sides of the US, Europe and Southeast Asia. She specializes in utilizing local and regional foods to prepare dishes with international flavors. She also offers all-inclusive catering, prepared foods, gourmet food goods, kitchenware, summer camps, and cooking classes for kids of all ages. She holds a bachelor’s degree in Anthropology from the University of California, Santa Cruz, and a Culinary Arts degree from the California Culinary Institute. Anne participated in the Gpdman Sachs 10,000 Small Business Summit.
This article has been viewed 5,155 times.
Roux is a sauce made with flour and fatty fats such as roast fat, butter, lard or other fats. Roux sauce is often used as the main ingredient and to thicken Gumbo stews or soups that require a thick texture and rich flavor. Here are instructions on how to cook Roux sauce:
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