1/15/2023 0 Comments Cheese roux sauce for oneFrom there, the length of cooking time determines the darkness of the roux and thus the flavour of the final product. Heat up the fat over low heat, then stir in the flour until a paste forms. Traditional ratios call for equal parts fat and flour. The French colonists who resettled in America a century later took their roux to the extreme through browning, to achieve the deep nutty richness that has become characteristic of Cajun cooking.įrench cooking traditionally utilises butter, but in Cajun cooking, where the roux is cooked for much longer, oil, lard or bacon grease are favoured because they don’t burn as easily. The invention of the technique in the 17th century at the court of the Sun King was a true revolution in French - and thereby European - cuisine, with four out of the five Mother Sauces of classical French cooking based on a roux. A roux is a smooth paste, made from flour fried in fat, that is added to sauces, soups or gravy to make them thick, smooth and rich.
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