After you achieve a dark brown roux stage, reduce the heat to low and continue cooking it while continuously stirring. The roux does have a high risk of burning at this point so you will need to be attentive and know that the window of a true black roux and a burnt roux is approximately 45 seconds.
As it is used most often in gumbo or jambalaya, you should always be ready with your prepped meat and veggies. When you begin to smell a deep toasted bread smell, the roux should start taking on a reddish hue.
The second you smell a scent like popcorn is when you want to add your meat. It's just barely starting to burn and achieve a subtle smokiness. This will bubble and pop like crazy and lower the temperature of your roux substantially, but continue cooking for about one minute. You should start to smell the meat cooking and that's the signal to add your veggies.
The vegetables will release water and plummet the temperature, essentially stopping the cooking process. Any time you are adding liquid to your roux remove it from the heat. It is best to have cold liquid and hot roux, or cold roux and hot liquid. Add your liquid slowly at first and whisk rapidly to avoid clumps. Subscribe to Email Updates. Search Posts. Popular Topics. Most Recent Posts. So their sauces and gravies generally rely on butter-based white and blond roux.
The gumbo is thickened with a light roux and okra and is flavored liberally with tomato sauce. And it was around that same time that I realized I needed to learn how to make one. My first attempt at a roux was a total disaster. She ate it with great delight as only a mom could. It took a while for me to muster up the courage to try a second roux. While I do not encourage the self-taught method of roux-making, I think your chances of pulling it off the first time are much greater if you learn from my mistakes.
Hopefully these 10 tips will give you a good head start on making your first roux. Just remember that the roux's thickening properties are reduced as it gets darker. When you go to make your sauce or soup, it's possible to add the roux to the liquid you want to thicken. It's usually much easier to add the liquid to the roux. Whisk slowly as you add the liquid.
It's important that the roux is warm when you add your liquid. Too hot or too cold can both cause problems, leading to a lumpy result. The same goes for your liquid. Warm seems to work best, whether it's stock, milk, or anything else.
If it's too cold it hardens the butter, and if it's too hot it can separate the roux. The way roux thickens a liquid is by the starch molecules in the flour absorb the liquid and expand, becoming slightly gelatinous, which creates the effect of thickening the sauce. The fat helps to keep the starch molecules separate so that they don't clump up. You can freeze roux and use it later. Try freezing it in ice cube trays and then transferring to freezer bags.
You can even freeze it in muffin pans if you find ice cube trays too small. Actively scan device characteristics for identification. Use precise geolocation data. Sobachatina Sobachatina Interesting; I had no idea the roux gelatinizes until I read the Wikipedia entry on starch gelatinization. While a possibility, I don't think that this is the case, since I simmer my soup for 5 minutes before placing it in the slow cooker.
I'd need to cook it again before making this conclusion, so it might take me a while to get back to this. I'm interested in hearing how it turns out for you. BTW, simmering is generally considered just below boiling or about F. Wheat starch gelatinizes at F. It is possible to simmer it all day and not have it thicken. I always bring it to boil, then just low enough to continue boiling.
I hope that doesn't mean I've been cooking wrong all this time. No- that sounds correct. I just wanted to make sure that it actually came to a boil. If it's a very low boil, then it's really only boiling at the bottom. The rest of the pot might be enough cooler that it doesn't work. Mouton Mouton 61 1 1 silver badge 1 1 bronze badge. Chris Cudmore Chris Cudmore 6, 4 4 gold badges 31 31 silver badges 48 48 bronze badges. I assumed that coating the vegetables in the roux was supposed to be a substitute for stir-frying or cooking the vegetables in oil, as well as help the vegetables soften up for the stew.
I'd try your suggestion, but unfortunately I only have two pots which I could do this in, which I am using for the stew and rice, respectively.
To start, there are three ways to get oil and water to mix together. Vigorous mixing breaks up oil and water into tiny droplets that disperse through each other.
Eventually, the droplets will eventually recombine with their like droplets until there's once again oil floating on top of water. Emulsifiers include ingredients like egg yolks and mustard. Emulsifiers are molecules that have one end that is attracted to oil and another end that is attracted to water. When oil and water are mixed together in the presence of an emulsifier, the tiny droplets are held together by the emulsifier. This prevents the droplets from recombining as quickly as in 1.
One example of an emulsion is mayonnaise which is oil and vinegar emulsified with an egg yolk. Starches act as a thickening agent and thus get in the way of oil droplets trying to recombine. David David 1 1 bronze badge. You might also try techniques from making bechamel another roux-thickened dish See cooking. Back Off Back Off 21 2 2 bronze badges.
You must temper your roux. Hot roux likes cold stock, cold roux likes hot stock. Kate Gregory And why is that? On Christmas day I made a sauce using hot stock and a hot roux. Today I used the same stock, but cold from the refrigerator. The sauce made with a cold stock took a little longer, but the end results were near-enough identical.
I don't think that this is the answer. Chef Bourque'. Featured on Meta.
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