how do I get my roux right?

Doe anyone know the secret to this very basic cooking step. I melt butter then stir in flour, but I often end up with unusable lumps.
Any ideas?
Anthony

use a wire whip

[Greg]

Use clarified butter and sifted flour. Also, use a whisk, not a whip; the thicker guage wire in a whisk will break up lumps instead of just bending as a whip will.

[Isa]

English is my second language, I haven't yet mastered it when I read the post about the whip and the whisk I was curious, what's the difference between the two?


Thanks


Sisi

[m brown]

sisi,

A whip is an action verb. ie: to whip the egg whites use a whisk.

[Or whip is a noun (thing or object) made of leather used for riding a horse.]<joke but true!

Whisk is the utencle use to whip foods.
But we often use the two to mean the same thing in everyday conversations. It is understood.

PS My english isn't so sharp and it's my only language!

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Thank You,
mb

the ratio of clarified butter to flour is 1:1
i.e. 1oz. butter to 1oz. flour- this should eleviate any problems with lumping- remember that a roux should be the consistency of wet sand -also just an idea -i like to use a wooden spoon instead of a whisk because it's hard to into the corners of the pot with a whisk

[m brown]

best item to use, heat proof flat plastic whisk.gets into corners, breaks up lumps and won't rub off bits of aluminum which can discolor roux. even better if you are using a non-stick surface.

[Pete]

Whisks are alright if you are making a blond roux, but if you are making a brown or dark roux (as for gumbo) a wooden spoon is a must to be able to scrape the bottom of the pot so that your roux doesn't burn.

I use oil and flour, and makes a good paste. always add when at a boil. Not that this is my personal choice but its what we use and it works.

My personal choice is still a whitewash.

[Nick.Shu]

i think that watching your technique is the best way.

1) only melt the butter, dont let it boil
2) use approx 1:1 clarified butter to plain flour
3) in service situations, a softer roux will work quicker.

[UniChef]

Read all about rouxs from John Folse-http://www.unichef.com/rouxs.htm




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Mike Bersell, CEC
www.unichef.com

[Pete]

Personally I prefer butter over oil in my rouxs unless I am making a very dark roux for things such as gumbo. Remember though, the darker you make your roux the less thickening power it will have. Dark rouxs are used as much for flavoring as for thickening. That being the case, oil works better because when you make a roux that dark the butter solids tend to burn making the roux too bitter.

[This message has been edited by Pete (edited August 14, 2000).]

[mudbug]

roux [ROO]
A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces.

CAJUN and CREOLE dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like GUMBO.


DARK ROUX
Makes 3/4 cup

This can also be made on the stovetop, though it burns more easily: In step two, cook over medium heat, stirring occasionally, until dark brown, 45 to 60minutes.
1/2 cup vegetable shortening
3/4 cups all-purpose flour

1. Place rack in center of oven. Heat oven to 325°. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.

2. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron). The roux can be kept, refrigerated, for up to a week before using.

[mudbug]

roux [ROO]
A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces.

CAJUN and CREOLE dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like GUMBO.


DARK ROUX
Makes 3/4 cup

This can also be made on the stovetop, though it burns more easily: In step two, cook over medium heat, stirring occasionally, until dark brown, 45 to 60minutes.
1/2 cup vegetable shortening
3/4 cups all-purpose flour

1. Place rack in center of oven. Heat oven to 325°. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.

2. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron). The roux can be kept, refrigerated, for up to a week before using.