A roux comes from the days of cooking when nothing was wasted: the meat was fried and then added to the stock then the oil/fry mixture would be added later in the process.
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A roux comes from the days of cooking when nothing was wasted: the meat was fried and then added to the stock then the oil/fry mixture would be added later in the process.
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
Originally Posted by Abominable Gorilla
Alton Brown has a gumbo recipe that involves baking the roux. Never tried it myself.
Time is your friend. Impulse is your enemy. -John Bogle
alton brown is a genius, but he uses the oven way too much.
I have made the roux in the microwave before and it turned out really well. Heat the oil for a minute or so, add the flour, then heat it until it turns the color you want (stirring occasionally). Just make sure to use a ceramic or glass bowl, because even though a plastic one may say it is "microwave safe," that's not quite the same thing as "bubbling oil safe"
And let it cool in the microwave. Otherwise when a hot glass bowl meets cooler air, KAPOW. Trust me. It can happen. :icon_wink:
Which reminds me...never cook a roux or fry bacon w/out a shirt on.
He's right. Trust me. :icon_wink:
I bet he gets the batter right next time.
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