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Old 11-09-2005, 07:59 PM   #21
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Quote:
Originally Posted by Constance
When making a dark roux, though, I brown the roux before I add the vegies. That's what Ms. Bordis taught me, and I don't vary much from her instructions.
My aunte taught me to cook growing up,or at least that's the person whom I
attribute my ascension from my infantile culinary ooze,and was taught to
brown the flour in the oven first,and I still do this if and when I need to make a brown roux.
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Old 11-09-2005, 11:26 PM   #22
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Originally Posted by foodaholic
...taught to brown the flour in the oven first,and I still do this if and when I need to make a brown roux.
I've never heard of that. I'll give it a try. Does it save time or give a different end product?
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Old 11-09-2005, 11:28 PM   #23
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I only learned to make roux with oil and flour. I always add the veggies after I'm done with the roux. But the other ways sound good and I'll try them. Until I first made one the notion of a roux terrified me - it's certainly easier than it sounds!
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Old 11-10-2005, 08:47 AM   #24
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Originally Posted by Andy M.
I've never heard of that. I'll give it a try. Does it save time or give a different end product?
You may have to adjust the ratio because the flour thickens less.This was a great method for the restaurant when I used to make sauces with roux. Basically you have a dark roux right from the get go Andy.Now keep in mind I've never made any creole or cajun food in my live really so I'm not sure if this method would actually work better or not.Most of the chefs I know have done this method for the professional kitchen.
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Old 11-10-2005, 09:29 AM   #25
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Originally Posted by foodaholic
You may have to adjust the ratio because the flour thickens less...

That makes sense. With a 'conventional' roux, the darker the roux, the lower its thickeniing power. A dark brown roux will thicken only 1/4 the liquid a blonde roux will thicken.

I guess you could keep some pre-baked flour on hand for a quick roux anytime.
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Old 11-10-2005, 10:00 AM   #26
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Originally Posted by Andy M.
I guess you could keep some pre-baked flour on hand for a quick roux anytime.
Exactly.Keep in mind browning flour in the oven is like browning croutons,if you blink it's burnt.
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Old 11-10-2005, 10:01 AM   #27
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Originally Posted by foodaholic
Exactly.Keep in mind browning flour in the oven is like browning croutons,if you blink it's burnt.
Thanks for the tip.
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Old 11-10-2005, 10:38 AM   #28
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Most of the recipes I use that involve veggies and roux are from Chef Prudhomme's Louisiana Kitchen. They always mentioned cooking the roux first, then adding the veggies, off the heat, to stop the cooking of the roux while at the same time cooking the veggies (transferring heat).

The only recipe I have that involves sauteing veggies first, then making a roux, is my version of Marchand du Vin. Of course, I'm not making a dark roux like that, just cooking the flour enough to take away the starchy taste.
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Old 11-10-2005, 10:42 AM   #29
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Allen:

I learned to make a roux from that same book. That's why I find the process of baking the flour first so interesting.
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Old 11-12-2005, 07:31 PM   #30
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Foodaholic, I've never heard of that, but it sure would save me a lot of standing time. What temperature do you set your oven on?
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