Types of Roux and How to prepare it?!


Question: Types Of Roux

1. Light (or "white") roux - provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. For example, classic Swabian (southwest German) cooking uses a darker roux for its "brown broth" (braune Brühe), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning.

2. Darker roux - sometimes referred to as "blond", "peanut-butter", or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish, are often made with vegetable oils, as oil has a higher burning point than butter, and are used in Cajun and Creole cuisine for gumbos and stews.

The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux.

Preparing roux
Roux basic recipe:

2 tablespoons vegetable shortening (lard, butter, oil,)
2 tablespoons all-purpose flour

In a heavy iron skillet over medium heat, heat shortening until hot; add flour gradually, stirring or whisking to combine. Reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown and has a nutlike odor (it will be very thick and pasty).

NOTE: This process takes some time, depending on how high the heat is. The slower, the better, but be ready to remove skillet from heat and stir more rapidly if the roux appears to be burning.


Answers: Types Of Roux

1. Light (or "white") roux - provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. For example, classic Swabian (southwest German) cooking uses a darker roux for its "brown broth" (braune Brühe), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning.

2. Darker roux - sometimes referred to as "blond", "peanut-butter", or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish, are often made with vegetable oils, as oil has a higher burning point than butter, and are used in Cajun and Creole cuisine for gumbos and stews.

The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux.

Preparing roux
Roux basic recipe:

2 tablespoons vegetable shortening (lard, butter, oil,)
2 tablespoons all-purpose flour

In a heavy iron skillet over medium heat, heat shortening until hot; add flour gradually, stirring or whisking to combine. Reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown and has a nutlike odor (it will be very thick and pasty).

NOTE: This process takes some time, depending on how high the heat is. The slower, the better, but be ready to remove skillet from heat and stir more rapidly if the roux appears to be burning.

A roux is a thickening agent made of (usually) equal parts of butter and flour, although the proportion may vary slightly, and one can use oil instead of butter. The roux is cooked over a low heat for anywhere from 1-10 minutes or longer. A roux cooked only a few minutes is a blond roux, and has the most thickening power. A roux darkens as it is cooked and loses some of its ability to thicken. New Orleans style food such as gumbo usually uses a dark roux, where a light bechamel or gravy would use a light one. Hope his helps!

Get "Chef Paul Prudhommes Louisiana Kitchen" Cookbook -1984.
Its still a must for great great Bayou cooking...authentic with great pictures...esp the directions for how to make the basics like roux that you use for all the dishes. You can use the photos while you cook to color match for the right type of roux you need for your recipe. (4 colors)

For example, the light brown roux is used for dark meats (its really a golden color)

Dark red/brown roux is for light sweet meats like rabbits, fowl, pork veal and seafoods (sometimes in gumbo)

Black roux which is the hardest to make is for gumbo.

Anyhow, I'm an experienced cook but on this kind of food I always get out my "Chef Paul"!





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