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Reducing Sauces - Page 2

post #31 of 32

   Hi Allan,



   Why don't you start a thread on making a roux, I know I'd be interested in reading it.  The other day at work I was making some gumbo and ended up spending just under two hours making it.  While it usually takes a long time to make a dark roux...it usually goes a little bit quicker.  




   I suppose you can't rush a roux.


  Can't wait to see what people write on the subject:)




post #32 of 32



If I get some spare time on the weekend I may just do that.  Its not that a roux is hard to make, its more that people view it as a quick liason or thickener.  Sometimes thats all to the good.  But when its a cornerstone of a process it really is worth the time to develop the flavour of the thing.  For a blond roux (what I rely on most) I usually start it in a sauce pan until you get that nice nutty smell and it turns white.  Then I transfer it to a bain marie over a slow water bath and pretty much just let it go until it looks more like fluffy mashed potatoes.


Two hours for a dark roux?  I don't think that's out of line, unless its really nice outside and you want to get away from the stove.  One thing  I did try last time I made a dark roux that seemed to work really well was using well sieved Red Fife flour.  I guess its a quasi-heirloom wheat from my neck of the woods that's coming back into vogue.  I got a really good toasty quality from it.  I can't say for sure it was the flour, or just me looking more closely for quality differences.



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