When making a roux, especially a dark roux it is best to use oil instead of butter.
Roux is made by combining equal parts of butter and flour, and cooking it. The butter should be melted in a skillet, and then the flour stirred in. You should constantly stir, so it doesn't stick and start to scorch. Depending on the type of soup, you cook the Roux different lengths of time. For instance, if it is a lighter color soup, you will want a Blonde Roux, which means you cook it over the heat until is is blended well, but not brown. A Medium Roux would be for a medium-colored soup, and is cooked in the skillet until a light brown color is achieved. For a Dark Roux, you will cook it until it is pretty dark--but not burned. They key to adding Roux to a soup is, if the soup is COLD, the Roux should be HOT when whisked in. If the soup is HOT, then the Roux should be added COLD (after cooking the Roux, place in the refrigerator until completely chilled). If you add HOT Roux to a HOT soup, it will NOT thicken it, and vice versa. If you are wanting to add it to the actual soup base, before other ingredients are added, you will get your soup stock hot, then whisk in the cold Roux, then add your other ingredients. Not only will the Roux thicken the dish, but it will also add a lot of flavor.
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imagine not knowing the difference between the two smh
because it will cause a paste or glue to form. the stock should be equally as warm as the roux.
The plural form of "roux" is "roux." The word "roux" is originally from French, and it remains the same in its plural form.
'Roux' is common as French last name. It means 'red-haired' in French. You may also find 'Leroux' in the same sense, or 'Leblond' (meaning 'blond') or 'Lebrun' (dark-haired).
Le Roux Smith Le Roux died in 1963.
Le Roux Smith Le Roux was born in 1914.
roux is 'rousse' when turned into the feminine > un garçon roux, une fille rousse
Tony Roux's birth name is Antonio Roux.
Emilia Roux's birth name is Emelia Roux.