Welcome to the place where I share my adventures in the kitchen with the world. This page has seen quite a few changes over the years, and no doubt has more to follow. This is where I share recipes, document travel adventures, and share some of my photographs. Please feel free to add a few comments and join the discussion.
Tuesday, August 3, 2010
How to make a Roux..
Peanut Butter Roux
All roux starts with two basic ingredients, one being flour, and the other, a fat of some type, generally it's butter, but many will use some type of oil. I cook my roux over low heat in a cast-iron skillet until it reaches the desired degree of doneness. When it comes to Cajun food you'll need a roux known throughout the Gulf Coast region as a "peanut butter" roux. This roux is cooked until it looks the same color as peanut butter, or in the case of a "Dark Gumbo" the color of a melted chocolate bar. When I'm cooking Cajun food my roux will always start with bacon grease as the fat. I know many out there will frown upon the health implications of cooking with bacon grease, but I'm a firm believer that bacon grease as a part of my diet will do less harm than the stress of rush-hour traffic. You'll need to stir the roux continuously while cooking to prevent burning. My Rule number one in cooking-when it's black, it's done! There is no saving it, please don't serve it, just throw it away, and start over! The consistency of your roux should be that of wet sand as the tide just starts to roll away. Blonde roux, a roux that has been cooked until just starting to turn golden in color, is used for cream sauces, and a darker roux for deeper sauces. It takes some practice, but a properly cooked roux with liquid slowly added will not result in a lumpy sauce.