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Author Topic: Making a Roux without grease?  (Read 1095 times)

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Offline Gene in Acadiana

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Re: Making a Roux without grease?
« Reply #20 on: November 19, 2019, 12:55:49 PM »
This is how you make roux.  After the flour is cooked to the color, THEN you add fat. Any other way is cheating.

That's a new one for me. I guess that means that just about all of the Cajun and Creole cooks and chefs are cheaters. Whisking or stirring flour into (usually) equal parts of hot oil or fat is the standard in Louisiana and has been for a long long time.

Offline Tscarborough

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Re: Making a Roux without grease?
« Reply #21 on: November 27, 2019, 06:09:47 PM »
Where you think I'm from?

Offline jkb

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Re: Making a Roux without grease?
« Reply #22 on: November 28, 2019, 05:17:11 AM »
Since nobody else asked, why no fat?
John

Offline Tscarborough

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Re: Making a Roux without grease?
« Reply #23 on: November 28, 2019, 10:33:40 AM »
Plenty fat, it is still 1 to 1, the fat is just added after the flour is toasted.

Offline Gene in Acadiana

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Re: Making a Roux without grease?
« Reply #24 on: November 28, 2019, 01:03:33 PM »

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Offline Tscarborough

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Re: Making a Roux without grease?
« Reply #25 on: November 28, 2019, 03:30:16 PM »
Gulfport, Biloxi, New Orleans, Lafayette, Breaux Bridge, Scott, New Iberia and even short stints in Venice, Broussard, and Port Sulpher.

Offline rascali

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Re: Making a Roux without grease?
« Reply #26 on: December 02, 2019, 01:19:10 PM »
I don't get it, isn't this a long-winded way of duplicating a jar of cornstarch?

Offline TXCraig1

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Re: Making a Roux without grease?
« Reply #27 on: December 02, 2019, 01:41:47 PM »
I don't get it, isn't this a long-winded way of duplicating a jar of cornstarch?

We like our food to have flavor down south.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jkb

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Re: Making a Roux without grease?
« Reply #28 on: December 02, 2019, 02:44:34 PM »
Gulfport, Biloxi, New Orleans, Lafayette, Breaux Bridge, Scott, New Iberia and even short stints in Venice, Broussard, and Port Sulpher.

Settle down Beavis.
« Last Edit: December 02, 2019, 02:47:05 PM by jkb »
John

Offline Chicago Bob

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Re: Making a Roux without grease?
« Reply #29 on: December 02, 2019, 03:02:18 PM »
Settle down Beavis.

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Offline JoeK

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Re: Making a Roux without grease?
« Reply #30 on: January 03, 2020, 09:25:19 PM »
        Roux is made and used as a thickener because if you just added plain raw flour to the liquid it would clump. gel and become useless as well as leave your sauce lumpy.  The Fat in the roux allows the flour/starch particles to disperse throughout the sauce before they hydrate. They are protected from immediate absorption by the fatty layer around them. 
        Ever buy cocoa powder and there is standard and 'dutch process'?  The 'dutched' one is 'treated' with heat and alkali to do perform like the fat does for roux, the cocoa can disperse without clumping.
        The toasting of the flour is basically just a heat only dutching.  The flour being intensely dry resists adsorption and disperses better than regular flour allow the sauce to thicken without clumping.

Also, using the toasted flour is probably still buried in technique.  Someone mentioned above watching someone make Chx Marsala with it.  Not having seen the video I can only speculate, but i would imagine the mushrooms and chicken were sauteed in a small pan in butter, the flour was then added (making roux right in the pan, then the pan would be deglazed with the Marsala and the stock added.  So its more similar to roux anyway.  (again, just guessing here)

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