Trivia in the Kitchen, Number Fifty-Six!

Have you ever had to create a roux?  Chances are you have, you just didn’t know it at the time.  Roux is actually quite simple to make and involves two ingredients: flour and fat.  These items are cooked together and are oftentimes used as a thickening agent in many sauces.  Butter, of course, is the preferred “fat,” but lard, vegetable oil, or bacon grease (my personal favorite) can also be used.  The secret to a good rue is to add your flour into your melted fat and then stirred until fully incorporated.

When adding your roux to other liquids (such as broth or milk, when making gravies and sauces), it is important to not allow these liquids to get too hot. To avoid lumps, you should add room temperature or warm roux to a moderately hot liquid, or vice versa. Adding in small quantities while stirring seems to be the recommended practice; you can even allow the mixture to boil, but only briefly. Some authorities suggest that if you make a proper roux, your resulting sauces will never be lumpy.

Advertisements

Tags: , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: