The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.
]]>You only need about 2-5 minutes to get rid of the raw flour flavor for this roux. Once it’s done, you can use it for gravy, cheese sauce, and more!
5-10 minutes of cooking is all that it takes for this roux. It should be a sightly caramel color when it’s done, and it’s used for things like veloute or bisques.
After cooking the fat for 30-45 minutes, this roux will turn out the color of dark chocolate. Because you’ll be cooking it for so long, make sure you choose a fat that has a high smoking point as not to burn it. This is the typical roux for meaty gumbos.
https://www.instagram.com/p/BkgewMPngdZ/?tagged=darkroux
The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.
]]>The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.
]]>You only need about 2-5 minutes to get rid of the raw flour flavor for this roux. Once it’s done, you can use it for gravy, cheese sauce, and more!
5-10 minutes of cooking is all that it takes for this roux. It should be a sightly caramel color when it’s done, and it’s used for things like veloute or bisques.
After cooking the fat for 30-45 minutes, this roux will turn out the color of dark chocolate. Because you’ll be cooking it for so long, make sure you choose a fat that has a high smoking point as not to burn it. This is the typical roux for meaty gumbos.
https://www.instagram.com/p/BkgewMPngdZ/?tagged=darkroux
The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.
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