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 Senor_Doobie
Snake Pit Champion
Registered: 08/12/99
Posts: 21,084
Loc: Wexico
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 Roux 
#7562910 - 10/26/07 01:48 PM (5 years, 7 months ago) |
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I tried to make a roux last night and it didn't really work...Not sure why but I have a question about it, see because what I did was I melted a quarter cup of butter in a big ass skillet and then added some frozen shrimp. This was over medium heat, once the shrimp was hot, I removed it and began adding the flour....Now one thing is that the flower was not added in a steady stream, it just all kinda fell out of the measuring cup at once and I whisked it around. Now, I think one of th problems is that the frozen shrimp left some water behind. So would that fuck up a roux? Or was it just the fact that the flour was not slowly added, or both or what. Also mention that it never turned chocolate brown like its supposed to.
Any tips encouraged, thanks.
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 snoot
look alive ∞
Registered: 01/30/05
Posts: 8,929
Loc: 45º parallel 
Last seen: 52 minutes, 14 seconds
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crisco works better in my opinion then butter. Ideally from my expierence, I've always learn to make the fat first, or if your using butter, then melt the butter, and then add the flour first to the saucepan and then slowly add the fat too the flour, instead of the flour too the fat.  keep trying its a learning expierence. a shrimp cream sauce sounds delicious.
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Brainiac
Rogue Scientist
Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
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Re: Roux [Re: snoot]
#7563713 - 10/26/07 05:25 PM (5 years, 7 months ago) |
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Next time, cook the roux before adding the shrimp. Shrimp/seafood should be the last thing you add.Ghee makes a good Roux
White Roux
Recipe courtesy Alton Brown
Good Eats
4 tablespoons of pan drippings and/or butter
6 tablespoons flour
Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.(The longer you cook it more pronounce the the taste of the roux will be, and more you will have to add to thicken.)
Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
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Audi0
have ur cake andbeat it 2
Registered: 06/27/02
Posts: 10,334
Loc: Dirty South !
Last seen: 1 year, 11 months
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get the oil hot around med-low and sloooooowllllly add the flour, stirring it constantly so there are no little bits and it looks like chocolate milk. what were you cooking? you can use bacon fat, shrimp, crawfish heads etc. to give it more flavor. of course it could be genetically impossible for you to make a good roux.
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snoot
look alive ∞
Registered: 01/30/05
Posts: 8,929
Loc: 45º parallel
Last seen: 52 minutes, 14 seconds
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Re: Roux [Re: Audi0]
#7569509 - 10/28/07 03:06 PM (5 years, 7 months ago) |
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add the flour too the fat, its the best way in my opinion, to do without lumps.
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I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -
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soochi
Chef
Registered: 08/13/02
Posts: 2,351
Loc: The Richest County
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darker roux's are almost always made with vegetable oil. (please don't use crisco, it'll be the death of you.) and you start with the oil and flour first. then aromatics like onion/shallot and garlic are added, then liquid or tomatoes then the proteins in the order that they need to cook. Shrimp take no time to cook so don't add them until the very last minute, if fact they can be added off heat once everything else has had time to simmer and develop flavor. Overcooked shrimp btw is one of my personal pet peeves when eating out. Once they turn color, they're done.
As for seafood cream sauces, my recommendation is to toast the flour in the oven or in a clean dry pan until it is golden brown then combine with oil or butter (clarified if possible, and yes delicate cream sauces are the few times I use butter instead of oil) and procede, because of the delecate nature of seafood, it's better to use a blonder roux then say for gumbo.
A properly made roux takes patience since constant stirring and heat modulation are involved, hence most cooks make a large batch and freeze it to use in the future. A really dark roux takes about a half hour to acheive depending on many variables of course. After the liquid is added it should simmer for at least 20 minutes to cook out the residual starchy flavor and improve the texture. Or for the ultimate in ease (but not flavor) you can use wondra flour mixed with milk that's been flavored with a burned onion half, bay leaves, a clove, garlic and nutmeg.
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a_guy_named_ai
Stranger
Registered: 09/24/07
Posts: 767
Last seen: 5 years, 21 days
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Making a roux is not hard. You can use any type of fat, oils work well.
My gumbo recipe tells you how.
http://www.shroomery.org/forums/showflat.php/Cat/0/Number/7518260/an/0/page/1
Edited by jonathan_206 (10/29/07 08:36 PM)
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LiquidSmoke
My title's cooler than yours DBK
Registered: 09/04/01
Posts: 24,983
Loc: S.A.G.G.Y.B.A.L.L.S.
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dudemanstan
Stranger
Registered: 08/02/07
Posts: 82
Last seen: 1 year, 10 months
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to make roux for everday dishes, the best way is also quite easy. melt your butter over medium heat, add the flour all at once, whisk it like mad to keep clumps from forming. once it starts to make a filmy / foamy coating on the bottom of the pan, add your other stuff. bechamel sauce is a great example, you make roux and just add cream and stir over medium-low heat until the sauce is somewhat thickened (it will thicken more as it cools, so dont overdo it). when i make roux for macaroni and cheese, i use 2 tbs of butter and 2 tbs of flour for 2 cups of milk. you don't need a huge amount of roux to get the job done.
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deformedreality
Stranger
Registered: 06/16/07
Posts: 2,100
Last seen: 12 hours, 59 minutes
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Or if you have a gluten intolerance you can still make the mac and cheese sauce out of corn starch instead of flower (i actually think it tastes better cause you dont have the floury taste) and pour this over rice noodles that you can get at a chinese market.
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dudemanstan
Stranger
Registered: 08/02/07
Posts: 82
Last seen: 1 year, 10 months
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if you are making the roux properly, you should have no flour flavor. thats part of why you follow the method above, it eliminates that.
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A3eyedfish
mycophile
Registered: 05/07/99
Posts: 1,426
Loc: Wut some people Call Par...
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Never add any shrimp or meat during the begining, makes no scence.
Use "healthy" oil, like olive or some omega thing, add flour to cold oil, wisk till pasty yet pliable, then heat, cook as it bubbles, not too high of a temp, wisk as it cooks, cook like 8 mins or so till the flour is done, keep seperate, add to whatever you are makeing to thicken it, don't add food to the roux. Excess roux can be kept in a container in the frig & used another time.
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