Text 24654, 81 rader
Skriven 2015-03-07 23:15:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 24622 av Michael Loo (1:123/140)
Ärende: Dry Roux
================
 -=> On 03-07-15  08:32,  Michael Loo <=-
 -=> spoke to Janis Kracht about odd desserts 319 <=-

 ML> Even the best bakeries/confectioners in Boston are less than
 ML> likely to use olive oil for frying. SOW, I thickened a beef
 ML> stew yesterday with the Shipps' dry roux mixed with Bertolli
 ML> EVOO (I am comfy using that term, as my friend Stan Hall used
 ML> it a decade before Rachael Ray showed her face on TV) instead
 ML> of the standard beurre manie. The flavor difference was
 ML> striking, and I ate half a bowl of the liquid like soup.
 
Why do you think that we have been touting it as a better alternative
for a thickening agent than regular flour?  I use it in all my gravies.
We keep a large mayo jar of dry roux in the frig, using four heaping
tablespoons for a couple of cups of broth.

We only use method two these days.  We once tried a microwave version,
but ended up with hot spots turning black and smoking while the rest
stayed white.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dry Roux
 Categories: D/g, Cajun
      Yield: 1 servings
 
      1    Information
 
  The traditional roux is an important element of many Cajun and
  Creole dishes.  It is a mixture of half flour and half fat (oil or
  butter) cooked to progressive degrees of color from blond to brown
  depending on the richness and the "smokiness" of the flavor you are
  trying to achieve, the brown being the richest.  This typical
  ingredient is a problem to low-fat, low-calorie, low-cholesterol
  cookery because of its high oil content, but making a "roux" without
  the oil is simple.
  
  For use in Cajun dishes, gravies and as an all around
  flavorful thickening agent.
  
  Make several cups at a time and store in tightly closed jar
  in refrigerator.
  
  Method 1 (Stovetop):
  Put 1 to 3 cups flour into heavy skillet and place over
  moderate heat. The amount of flour depends only on size of
  skillet and size of storage container you will use.
  
  Stir the flour around often with a wooden spoon as it
  cooks. Pay attention to the cooking because the flour will take a
  few minutes (5 or so) to begin coloring. Stir constantly to keep
  the flour in the bottom of the skillet moving so that it does not
  burn. Continue until all the flour is desired color, probably
  about like a light peanut butter color.  The entire process takes
  15 to 20 minutes to get enough rich dry roux to use for many
  dishes. Most dishes will call for several tablespoons full.
  Later -- when the dry roux is mixed with liquid, it will take on
  a darker color.
  
  Extracted from "Louisiana Light" by Roy F. Guste, Jr. 1990.
  
  Method 2 (In the Oven):
  Preheat oven to 400 F.
  Put quantity of flour (3-4 cups is good) into a flat heavy pan
  with sides.
  Bake for about 1 hour, stirring well every 10-15 minutes, until the
  flour begins to take on a light tan color.  Later, when mixed with
  liquids, it will take on the darker color that is normal for the
  traditional roux made with oil or butter.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:20:36, 07 Mar 2014
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