"can roux be used as a thickener in pretty much ALL applications, or does it end up detracting flavor? For instance, I've made a roast pork loin with a raspberry sauce that I wanted to thicken just a bit"
A good way to learn exactly what effects a roux has is to divide your sauce in half. Thicken half with roux. Thicken half by reducing. Or thirds for that matter and add cream to one and learn about effects of cream. I have found doing things in this manner to be a great learning tool because of the side by side taste comparision starting with exactly the same product. |