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Old 04-11-2013, 04:25 PM   #11
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As long as you have a good arm/wrist for wisking, Paul Prudhomme has a high heat technique for making a quick roux. I've used it to make a red/brown roux in about 15-20 minutes.
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Old 04-11-2013, 04:36 PM   #12
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I have done that. It works.

Line a pan with foil. Bake in the oven when you start to get a little color mix, bake some more, mix and bake a bit more until you see some color all over.

Add flour to cold liquid, no fat needed and heat. Keep string until it comes to a boil.
A roux is fat plus flour so if you mix flour (toasted or not) with a cold liquid rather than a fat, you're making a slurry, not a roux.
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Old 04-11-2013, 08:38 PM   #13
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It is a low-fat sub for those of us who need a low fat diet, but can't give up the gumbo.
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Old 04-12-2013, 01:58 AM   #14
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I've never bothered making a dark roux, only ever made blonde roux. Is it worth the effort?
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Old 04-12-2013, 07:41 AM   #15
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A roux is fat plus flour so if you mix flour (toasted or not) with a cold liquid rather than a fat, you're making a slurry, not a roux.
The pre-browned flour also works really good with fat.

As to it not being a roux... it thickens the liquid and taste good who cares what it is called?
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Old 04-12-2013, 08:26 AM   #16
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I've never bothered making a dark roux, only ever made blonde roux. Is it worth the effort?
Definitely worth the effort. Shrek smells it cooking and he shows up with a spoon...it smells fantastic and adds another depth of flavor to stews and gumbos.
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Old 04-12-2013, 09:22 AM   #17
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Definitely worth the effort. Shrek smells it cooking and he shows up with a spoon...it smells fantastic and adds another depth of flavor to stews and gumbos.
Thanks
I'll give it a whirl!
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Old 04-12-2013, 09:29 AM   #18
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The pre-browned flour also works really good with fat.

As to it not being a roux... it thickens the liquid and taste good who cares what it is called?
That's a pretty big difference in my mind. If you were making a gumbo recipe that called for a roux, would you make it with fat or water?
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Old 04-12-2013, 09:30 AM   #19
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Definitely worth the effort. Shrek smells it cooking and he shows up with a spoon...it smells fantastic and adds another depth of flavor to stews and gumbos.
I don't know why I keep thinking "Poor Shrek". He has a wife that loves him and cooks great meals for him.

My second husband loved to sit in the kitchen and just watch me cook. Said I looked like a real wife and mother. I guess that was a compliment.
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Old 04-12-2013, 09:45 AM   #20
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That's a pretty big difference in my mind. If you were making a gumbo recipe that called for a roux, would you make it with fat or water?
When I make a gumbo I go all out and brown the fat in oil.

But to keep the daily calorie and fat content down using water in the gravy works.

Browning a bunch of flour ahead of time and using it when needed is a big time saver. It is up to the person doing the cooking if they want to use fat or just water.
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