roux Archives - thedancingcucumber.com thedancingcucumber.com Tue, 10 Jul 2018 08:17:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 Your Go-To Guide For All Things Roux! https://thedancingcucumber.com/your-go-to-guide-for-all-things-roux/ Fri, 13 Jul 2018 07:12:42 +0000 https://thedancingcucumber.com/?p=662 It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From […]

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]]> It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From that, you will produce a thickener good for many different dishes. However, most dishes need a specific kind of roux, so here is a guide on what kind of roux is best for your dish and how to make it!

White Roux

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!

Blond Roux

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.

Dark Brown Roux

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.

]]> ersion="1.0" encoding="UTF-8"?> roux Archives - thedancingcucumber.com thedancingcucumber.com Tue, 10 Jul 2018 08:17:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 Your Go-To Guide For All Things Roux! https://thedancingcucumber.com/your-go-to-guide-for-all-things-roux/ Fri, 13 Jul 2018 07:12:42 +0000 https://thedancingcucumber.com/?p=662 It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From […]

The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.

]]> It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From that, you will produce a thickener good for many different dishes. However, most dishes need a specific kind of roux, so here is a guide on what kind of roux is best for your dish and how to make it!

White Roux

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!

Blond Roux

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.

Dark Brown Roux

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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