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Old 09-10-2018, 03:16 PM   #11
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Quote:
Originally Posted by Mad Cook View Post
In my kitchen it had better be (she sa' threateningly).

Pardon my "higgerance" but why do it in the m/wave?
For a bechamel, yes it should be butter. I didn't mean or "margarine". I meant or bacon fat or rendered beef fat or chicken fat, etc. It depends on what the roux is for.


Why make it in a microwave? If it is a hot day, one might want to make roux in a way that doesn't heat up the kitchen or the cook.
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Old 09-11-2018, 12:48 PM   #12
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JJ I have Barbara Kafka’s cookbook but have never made roux in microwave. I would suggest maybe using half power. 50% power (or even 30% if you have high wattage microwave) may work.
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Old 09-11-2018, 01:43 PM   #13
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Mad Cook, a lot of gumbos use roux, oil based, to flavor and thicken slightly. By the time Craig is done with his roux for gumbo, it's a dark red-brown and thickening properties are pretty much gone, but it still does thicken a little. Rouxs aren't just for sauces.



And I agree about butter if it's for a sauce!
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Old 09-11-2018, 10:33 PM   #14
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Quote:
Originally Posted by Mad Cook View Post
By "roux" do you mean the base for sauces like béchamel ie flour and butter cooked together?
I think she is talking about a cajun Roux, which is cooked for much longer than a Roux for a béchamel. You add vegetables and stock to it, instead of milk or cream.

Below is one that I made in a cast-iron Dutch oven. It is the basis for many cajun foods, especially gumbo. It is called a chocolate roux because the the color when done.

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Old 09-12-2018, 12:10 AM   #15
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Originally Posted by caseydog View Post
I think she is talking about a cajun Roux, which is cooked for much longer than a Roux for a béchamel. You add vegetables and stock to it, instead of milk or cream.

Below is one that I made in a cast-iron Dutch oven. It is the basis for many cajun foods, especially gumbo. It is called a chocolate roux because the the color when done.

CD
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Old 09-12-2018, 12:28 AM   #16
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“She?” I hope you’re not referring to me!
Ooops. I didn't remember who the original poster was. I just recall the mention of a chocolate roux for gumbo.

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