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Old 11-10-2008, 09:13 AM   #11
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She does have equal parts fat and flour...

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Originally Posted by Wendy92153 View Post
...I used 1/4 cup olive oil, and 1/4 cup flour...
A while back, there was a thread that discussed whether people used oil or true fat (butter, shortening, etc...). It was a very interesting thread and if I knew how to link it here, I would . I'll try to find it though ...
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Old 11-10-2008, 09:16 AM   #12
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The thread is called just called "Roux". It was started on 10/11/2008 by Zelda529. Again, interesting to read ...
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Old 11-10-2008, 09:20 AM   #13
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Originally Posted by JMediger View Post
She does have equal parts fat and flour...



A while back, there was a thread that discussed whether people used oil or true fat (butter, shortening, etc...). It was a very interesting thread and if I knew how to link it here, I would . I'll try to find it though ...

1/4 cup of oil and 1/4 cup of flour are not equal weights, they are equal volumes.

I'm not sure what you meanby a true fat. Oils, butter and shortening are all fats.
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Old 11-10-2008, 10:19 AM   #14
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1/4 cup of oil and 1/4 cup of flour are not equal weights, they are equal volumes.
Right, that's why I said equal parts rather than weights (as GRK had said). I don't cook or bake by weight - I've never had any better results than when I use straight measureing cups / spoons. I know many people have, I just haven't. Anyway ... that's why I said she had used equal parts.

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I'm not sure what you meanby a true fat. Oils, butter and shortening are all fats.
In my brain, I was thinking true = solid. Too distracted for my fingers and brain to be working in unison .
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Old 11-10-2008, 08:48 PM   #15
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When I make my roux I always do butter and flour (equal parts). I always add stock until it gets to thick then add more. I don't really measure, so I just wait until I get my desired consistency.
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Old 11-10-2008, 08:59 PM   #16
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Quote:
Originally Posted by Wendy92153 View Post
I made my first roux last night for a vegetarian surf and turf gumbo. I used 1/4 cup olive oil, and 1/4 cup flour. Heated it over med heat stirring constantly until nice and blond. The recipe called for vegetable stock to be added slowly, as soon as the stock hit the roux, the whole thing turned to a doughy mess, I was able to salvage it my heating and stirring (a lot), but I don't think I was supposed to get glue.

I did some reading and I think that the roux was too hot when I added the veggie broth, although the veggie broth was quite warm at the time.

Any ideas?

Thanking you in advance,

Wendy


Take the pot off the heat and let it cool slightly, then add your liquid a little at a time, whisking until smooth with each addition, then return to heat (med), and cook, stirring frequently, until thickened.

Once you get the hang of it, it will become second nature.
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Old 11-12-2008, 08:21 AM   #17
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I also do it like Constance does, a friend taught me this, and boy does it help to prevent lumps (and burns on me!). All in all, though, Wendy, you did well. It's true - once you get the hang of it, it becomes second nature. I noticed another thread asking about the best powder for gravy mix....if you're not doing a reduction gravy, you can just do a roux right in your roasting pan on top of the stove, seasoning it with salt & pepper. Sometimes I'll splash a drop of wine in there to give it some acidity. No special powder required.
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