04
Aug
MUSIC So were gonna turn the heat to low and make our roux. Video Stir and cook the roux.
The roux is now starting to color ever so slightly and is what is called a blonde roux.
How to make roux for gumbo video. MUSIC So were gonna turn the heat to low and make our roux. SOUND This step will make or break your gumbo. This is what gumbo is all about.
How to Make a Roux White Roux 2-3 Minutes. Place a saucepan skillet or Dutch oven over medium-low heat. Add ½ cup of butter or oil and.
Blond Roux 3-5 Minutes. The roux will start to thin out slightly after a few minutes and you can slow down how often. In heavy metal pot or skillet stir over medium heat.
It is important to stir constantly because this action prevents the oil and flour mixture from burning. If any part of the mixture begins to burn it will create a bitter taste and consequently ruin the entire dish. Video Stir and cook the roux.
The darker the roux gets the less thick it gets. An oil based roux will get you to that chocolate brown color. I like to use oil for my gumbo roux because oil has a higher smoke point so you can get it darker.
Youll notice when I make my roux for my gumbo I add a little extra flour than the standard 1. 1 ratio a roux calls for. Brown you meat take it out brown your vegetables when they nice and cooked down and brown add your roux when its mixed in well start adding your stock.
At that simmer a little while Then add your protein back let it simmer for an hour or so. There is nothing wrong with jar roux its 2 ingredients Oil and flour. To make roux in the microwave follow these simple steps.
Whisk together one cup of flour and one cup of cooking oil in a microwave-safe glass bowl until smooth and lump-free. According to Husk chef Sean Brock it can make or break your final product. In this weeks video from Panna Brock demonstrates how to make a delicious richly flavored roux for the best gumbo.
Dark roux is very dark drown with a pronounced nutty flavor and aroma making it a perfect thickener for rich gumbo and other spicy Cajun and creole food. Its important to remember that the darker a roux is the less thickening power it has as the browning process causes some of the starch in the flour to break down. Roux starts with flour and oil usually in a 11 ratio.
Combine them in a heavy-bottomed pot like a cast iron or enameled cast iron skillet or Dutch oven. Stir constantly over medium-high heat with a wooden spoon. The roux is now starting to color ever so slightly and is what is called a blonde roux.
A dark rouxa flavorful thickener made by cooking fat with flouris the foundation of most Louisiana gumbosThe keys to making it well. Constant stirring even heat and patience. If I want a thick roux I use 3 parts flour to 1 part oil.
If I want a thin roux I use 2 parts flour to 1 part oil. Mix the flour and oil in a heavy pot. A black iron skillet or a Magnalite skillet works best.
Cook on medium heat slowly as the roux changes from a cream color all the way to a dark chocolate color.