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need help ,have a question about roux

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I want to try a vegetarian gumbo but I don't know how

to make a roux. Does anyone know how to make it? Is

it caramelized onions until they get brown and use as

a soup base? I'm making cooking progress with the

help of all you fine members.

 

Frank

 

 

 

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Roux

Roux , Creole n' Cajun Sauce/Gravy/Gumbo Base

 

1/2 cup bacon grease, or if you must veggie oil(ugh!)

1/2 cup finely ground whole white flour, Plain

 

 

 

 

From The Belile Estate Kitchens

 

Roux is a cajun name for cooked, browned flour in animal fat, normally

bacon grease, most important is the watching and the stirring of the cooking

flour as this is done under med to high heat and the stuff Will burn if?n

you don?t watch it close!

 

First heat up the ol? frying pan hot, add the grease, get it hot

almost smoking, sprinkle the flour around in the grease and watch it burst

into frying. Add slowly so as to get the stuff cooking without sticking it

together. Brown to a dark brown consistency, do not burn, if so start over

ye-hear.

Heard about it for along time, now you know how to do it.

 

Note* Roux is a thickening agent, like ArrowRoot, or Cornstarch but

with flavor. Lightly browned for cream sauces n' Gravies, darker for

Tomato(red)sauces n' Gravies, even darker for Gumbo's, n' onion or garlic

gravy.

Bon Appetite!

 

 

Hope this helps!!! Of course, use the vegetable oil!!

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

frank ll

Sunday, May 20, 2007 10:02 AM

need help ,have a question about roux

 

 

I want to try a vegetarian gumbo but I don't know how

to make a roux. Does anyone know how to make it? Is

it caramelized onions until they get brown and use as

a soup base? I'm making cooking progress with the

help of all you fine members.

 

Frank

 

 

 

______________________________\

____

Now that's room service! Choose from over 150,000 hotels

in 45,000 destinations on Travel to find your fit.

http://farechase./promo-generic-14795097

 

 

 

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