Post by Athans on Nov 20, 2014 13:58:35 GMT -6
Before I post recipes, I should explain one of the basics. I want to cover a roux because if my experience training people how to cook, they are clueless. Even my mother and mother-in-law did not know what a roux was.
A roux is used to thicken soups and sauces. It uses a fat and flour (if you are gluten resistant, I will explain other thickening options in another thread.) Typically the fat is butter, but can also use bacon fat, chicken/turkey fat, even olive oil. Butter is the most typical option.
A roux is made by heating the fat, or melting the butter. Once the butter is melted, flour is added (I personally use whole wheat flour.) I personally do not measure it out, rather I go by consistency. The consistency is based on preference. I generally add flour (with a whisk) until I get to a slightly dry dough like consistency. In my opinion a dough like consistency is normal but many people prefer wetter than that.
Once you have you roux, you add the liquid that will be the base of your sauce, whether that is cream for something like an alfredo sauce, or chicken or beef drippings for a gravy. It is so versatile and can be used for so many things. The experts will tell you that you need to heat the liquid you are adding and stir it in slowly with a whisk. I dump it in cold, all at the same time, and have never had a problem getting great results. Do that to save time, especially because you will generally not have someone to slowly pour it in for you.
The key thing to remember is that the thickness of the final sauce will be based on the amount of liquid added. In time you will learn the basic amounts but what you need to know is that thickening results from heat. I crank the heat up, but be sure to constantly stir to prevent burning. If you burn the bottom of the pan, it is all ruined. If you are new add a little liquid, wait for it to thicken, and add more.
If you do add too much liquid and your sauce does not thicken even under high heat, you can always add more roux. I have been known to grab a glass, throw some butter in, and heat it in the microwave. I throw some flour in it, mix it up, and throw it in my sauce. Another option is adding corn starch to a little bit of cold water and throwing that in there. Please read my thread about corn starch if you are not familiar with it.
These are the basics to making a roux, and in my opinion the most important skill for those with kids. If you have any questions, please ask.
A roux is used to thicken soups and sauces. It uses a fat and flour (if you are gluten resistant, I will explain other thickening options in another thread.) Typically the fat is butter, but can also use bacon fat, chicken/turkey fat, even olive oil. Butter is the most typical option.
A roux is made by heating the fat, or melting the butter. Once the butter is melted, flour is added (I personally use whole wheat flour.) I personally do not measure it out, rather I go by consistency. The consistency is based on preference. I generally add flour (with a whisk) until I get to a slightly dry dough like consistency. In my opinion a dough like consistency is normal but many people prefer wetter than that.
Once you have you roux, you add the liquid that will be the base of your sauce, whether that is cream for something like an alfredo sauce, or chicken or beef drippings for a gravy. It is so versatile and can be used for so many things. The experts will tell you that you need to heat the liquid you are adding and stir it in slowly with a whisk. I dump it in cold, all at the same time, and have never had a problem getting great results. Do that to save time, especially because you will generally not have someone to slowly pour it in for you.
The key thing to remember is that the thickness of the final sauce will be based on the amount of liquid added. In time you will learn the basic amounts but what you need to know is that thickening results from heat. I crank the heat up, but be sure to constantly stir to prevent burning. If you burn the bottom of the pan, it is all ruined. If you are new add a little liquid, wait for it to thicken, and add more.
If you do add too much liquid and your sauce does not thicken even under high heat, you can always add more roux. I have been known to grab a glass, throw some butter in, and heat it in the microwave. I throw some flour in it, mix it up, and throw it in my sauce. Another option is adding corn starch to a little bit of cold water and throwing that in there. Please read my thread about corn starch if you are not familiar with it.
These are the basics to making a roux, and in my opinion the most important skill for those with kids. If you have any questions, please ask.