Roux ( ) is a flour and fat cooked together and used to thicken the sauce. Roux is usually made from the same part of flour and fat by weight. Flour is added to the fat or oil melting on the stove, blended until smooth, and cooked to the desired brownish level. Clarifying butter, vegetable oil, lard or pork fat are commonly used fats. Roux is used as a thickening agent for sauces, sauces, soups and stews. It provides a base for the dish, and other ingredients added after the roux is finished.
Video Roux
Usage
Fat is most often buttered in French cuisine, but may be lard or vegetable oil in other dishes. The roux is used in three of five classic French cooking classic sauces: bÃÆ'Ã… © chamel sauce, veloutÃÆ'Â © sauce, and espagnole sauce.
In Cajun cuisine, roux is made with bacon or oil fat instead of butter and cooked in medium or dark brown, which borrows a wealth of flavors, though its strength is less thick.
Central European cuisine uses lard (in a given form) or more recently vegetable oil than butter for the preparation of the roux (called zÃÆ'¡pra? Ka in Slovak, jÃÆ'? Ka in Czech, zasma? ka in Polish, zapr? ka in Bosnian, Croatian, Serbian, and Macedonian languages, "zaprazhka" or "???? ??? "in Bulgarian, rÃÆ'¡ntÃÆ'¡s in Hungarian and Mehlschwitze in German).
Japanese curry, or kar? ( ??? ) , made of roux made with yellow curry powder, butter or oil, and flour together. The French term roux has become a loan word in Japanese, r? (??), or more specifically kar? R? ( ????? , curry roux ) .
Roux ( meyane ) has been used in Ottoman and Turkish cooking since at least the 15th century.
Maps Roux
Method
Fat is heated in pots or pans, if necessary melt. Then the flour is added. The mixture is heated and stirred until the flour is introduced, and then cooked until at least the point where the flavor of raw flour is no longer visible and the desired color has been achieved. The last color can range from almost white to almost black, depending on the length of time heated and intended use. The end result is a thickening and flavoring agent.
Roux is most often made with butter as fat, but can be made with edible fat. For meat gravies, fat from meat is often used. In regional American cuisine, bacon is sometimes given to produce fat for use in roux. If clarified butter is not available, vegetable oil is often used when producing dark roux, because it does not burn at high temperatures, such as whole butter.
Type
Light (or "white") Roux provides little flavor other than the typical richness for the dish, and is used in French cuisine and some gravies or pastries around the world.
The darker Roux is made by mixing the flour in oil for a longer time, and adding different spicy flavor to the plate. They may be called "blonde", "peanut butter", "chocolate" or "chocolate" roux depending on their color. The darker the color, the more richer it is.
Swabian (southwest Germany) cooks using darker roux for its "brown broth" ( braune BrÃÆ'¼he ), which, in its simplest form, consists of nothing more than pork, flour and water, with bay leaves and salt for seasoning. Dark Roux is often made with vegetable oil, which has a higher smoke point than butter, and is used in Cajun and Creole cooking for gumbos and stews. The darker the roux, the less its thickening strength; brown roux has about a quarter of thickening strength, weight, white roux. Roux is very dark, only slightly burned and turned black, has a distinct reddish color and is sometimes referred to as the "brick" roux.
Crete staka
Staka (?????) is a special type of roux for Cretan cuisine. It is prepared by cooking goat milk cream over low heat with flour or starch: the protein-rich portion of butter fat clumps with flour or starch and forms the appropriate stew, served hot. Usually eaten by dipping bread in it, occasionally served on top of the fries.
The fat part separates to form stakovoutyro , butter stamp, which is stored for later use and has a cheesy cheese flavor. Staka butter is used in Cretan pilaf ( pilÃÆ'¡fi ), which is usually served at weddings.
Alternative
The chef can replace the roux by adding a mixture of cold water and flour to a plate that needs thickening, because the boiling hot water will release starch from the flour; However, this temperature is not high enough to remove the supple feeling. The mixture of water and flour used in this way is colloquially known as "cowboy roux", and in modern cuisine it is called white washing. It's rarely used in restaurant cuisine, because it instills a taste in a finished dish that would be considered unacceptable by traditional cooks. Corn flour (known as corn flour in the United States) can be used as a substitute for wheat flour, because the less it needs to thicken, it imparts less flavor of raw flour, and it also makes the gloss finish more shiny.
As an alternative to roux, which is high in fat and very energy-intensive, some Creole chefs have experimented with roasting oilless flour in a hot pot in addition to gumbo. Corn starch mixed with water (porridge), arrowroot, and other agents can be used instead of roux as well. These items do not contribute to the taste of the dish, and are only used to thicken the liquid. Recently, many chefs have turned to a group of natural chemicals known as hydrocolloids. Besides tasteless and having the ability to act as thickening agents, the resulting texture is considered by some to be superior, and only a small amount is required for the desired effect.
See also
References
Further reading
- Folse, John D. (2004). Encyclopedia Cajun & amp; Creole Cuisine . Gonzales, LA: Chef John Folse & amp; Co Pub. ISBN: 0-9704457-1-7. Troubleshooting roux (page 130) Roux-based oil (pp. 130-131), Butter roux: classic and Creole roux (pp. 132-133). Includes color illustrations and recipes.
- Wuerthner, Terri Pischoff (November 2006). "First You Make Roux". Gastronomica . 6 (4): 64-68. doi: 10.1525/gfc.2006.6.4.64. JSTORÃ, 10.1525/gfc.2006.6.4.64. Distinguish history of classic French, Creole, and Cajun roux, with color illustrations blond, peanut butter, and chocolate roux and oil-based recipes detailed, variations in proportion, chemical, and storage techniques. Certainly.
External links
- Roux on Wikibook Cookbooks
- Definition of the roux dictionary in Wiktionary
Source of the article : Wikipedia
0 Comments