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room temperature
Ans2: Hmm, a room temperature roux...that would take all the fun out of Cajun Napalm.Your roux will start bubbling as the temperature hits 212° F and all the water boils out of your flour...actually, you should have already had the oil up to about 350° F before you stir in the flour. Keep stirring, the roux will go from mud brown to brick red. Stir, Stir, Stir! If you go past brick red, the roux is burnt and you need to dump it and re-start.
Be ready to quench the roux as soon as you see any red. Kill the heat and dump in the vegetables.
3 degrees? Sounds sort of goofy to me...
- Take the oil to around 350° F;
- Stir in the flour;
- Quench at Brick Red.
What else can I help you with?
Why is roux a sauce used for thickening?
Actually, a roux is not a sauce, but is the base for several different sauces and is used as a thickener in many dishes. A roux is made by combining equal parts of fat and starch (usually butter or lard and flour) and cooking it in a pan until the flour taste has been cooked out. The color of a roux depends upon the amount of time you cook it - and the darker the roux, the more flavor it imparts to the dish you are using it in. By adding milk to a roux you are making a bechamel sauce which is used in many lasagna recipes and other dishes. Bechamel sauce is also the base sauce for several other culinary sauces: Mornay sauce (cheese sauce), Mustard sauce, and Sauce Soubise (contains finely chopped onions that are sweated in butter before adding to the sauce) are a few of these.
What are the different types of roux and how do they differ in terms of color and flavor?
There are three main types of roux: white, blond, and brown. White roux is cooked for a short time and has a light color and mild flavor. Blond roux is cooked a bit longer, resulting in a slightly darker color and nuttier flavor. Brown roux is cooked the longest, giving it a deep brown color and a rich, toasty flavor.
How to thicken a white sauce effectively?
To thicken a white sauce effectively, you can use a roux, which is a mixture of equal parts flour and fat cooked together. Simply whisk the roux into the sauce and simmer until it reaches your desired thickness. Alternatively, you can also use a cornstarch slurry by mixing cornstarch with cold water and stirring it into the sauce until thickened.
How can flour be used to thicken sauce effectively?
Flour can be used to thicken sauce effectively by creating a roux, which is a mixture of flour and fat cooked together. This mixture is then added to the sauce and simmered until the desired thickness is achieved.
A thick white sauce?
Is called a bechamel sauce or a roux.
How does butter affect roux sauce?
Roux is basically an emulsive agent -- butter adds the fat.
What is the difference between a roux cheese sauce and an all in one?
no
How does roux sauce make mushroom soup appealing?
Roux sauce helps thicken anything that it is added to. Watery mushroom soup isn't as appealing as it would be a thick, hearty soup.
What is cooked dressing?
Cooked dressing is dressing with a flour cooked into it to make it thicker. This is made much like a roux or a gravy.
How many types of roux is there?
White roux -is cooked only briefly and should be removed from the heat as soon as it develops a frothy, bubbly appearance. It is used in white sauces, such as béchamel, or in dishes where little or no color is desired Blond roux -is cooked slightly longer than white roux, and should begin to take on a little colors as the flour caramelizes. It is used in ivory-colored, such as véloute, or where a richer flavor is desired. Brown roux -is cooked until it develops a darker color and nutty aroma and flavor. Brown roux is used in brown sauces and dishes where a darker color is desired. It is important to remember that cooking a starch before adding a liquid breaks down the starch granules and prevents gelatinization from occurring. Therefore, because brown roux is cooked longer than white roux, more brown roux s required to thicken a given quantity of liquid.
How do you cook mornay sauce?
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
How to thicken bechamel sauce effectively?
To thicken bechamel sauce effectively, you can add a roux made of equal parts butter and flour. Cook the roux for a few minutes before gradually whisking in the bechamel sauce. Alternatively, you can also simmer the sauce for a longer period of time to reduce and thicken it.
