From wetleather@micapeak.com Wed Apr 2 16:33:23 1997
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From: Cyber
To: Northwest Bikers Social Mailing List
Subject: Making Roux...
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Allright! That's it! I can't get consistent results to save my life!
Unless I'm missing something it's 50% butter to 50% flour...
Melt butter over medium heat, add flour all at once, stir constantly for 3
minutes for blonde, 5-7 for medium, 10 for dark.
So why the hell do I keep ending up with a nasty, and I mean NASTY unfirm
misture that i would in no way shape of for 90% of the time want to put
into my sauce, and 10% of the time end up with a slightly firm (Enough to
hold in my hand once cooled) mixture that looks fine. I've tried butter,
unsalted butter, contry crook, and margerine, same unpredictable results.
A friend tried suggesting making a ~40% / 60% butter/flour mixture and all
I get is slightly drier mixture, but it still won't hold together...
So what am I doing wrong? To much heat? Flour bad? Phase of the moon???
- Matt Schreiner A.K.A. Cyber
MATTHESC@Attachmate.com - Work
CYBER@HALCYON.COM - Personal
http://www.halcyon.com/cyber/welcome.html
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From wetleather@micapeak.com Wed Apr 2 17:03:10 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Making Roux...
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In-Reply-To: from "Cyber" at Apr 2, 97 04:22:05 pm
Status: RO
> Allright! That's it! I can't get consistent results to save my life!
> Unless I'm missing something it's 50% butter to 50% flour...
Usually.
> Melt butter over medium heat, add flour all at once, stir constantly for 3
> minutes for blonde, 5-7 for medium, 10 for dark.
> So why the hell do I keep ending up with a nasty, and I mean NASTY unfirm
> misture that i would in no way shape of for 90% of the time want to put
> into my sauce, and 10% of the time end up with a slightly firm (Enough to
> hold in my hand once cooled) mixture that looks fine. I've tried butter,
> unsalted butter, contry crook, and margerine, same unpredictable results.
> A friend tried suggesting making a ~40% / 60% butter/flour mixture and all
> I get is slightly drier mixture, but it still won't hold together...
This seems to me to be an odd thing to say about a roux. I've only seen
roux used as the basis of sauces in construction, ie, make the roux, add
the appropriate liquid (add 1 cup milk to 2 T each butter and flour for a
medium white sauce, for example), stir 'til blended/mixed/cooked/whatever.
So I'm not sure what you're doing with your roux in the first place, that
you're complaining that it doesn't set properly in the second place.
Except, of course, for south Louisiana cooking (not to be confused with
southern Lousiana cooking, which is in the north), which uses a much
darker roux, usually made with oil. The process takes sufficient time
and energy that recipes often recommend making roux in large batches.
The result certainly doesn't set, and could be described as nasty.
My best guess is some confusion between roux and beurre manie (sp.).
If you're building something to be added as a chunk to thicken a potful
of something, knead a knob of butter with a few spoonfuls of flour.
But that's just wild speculation. As they say in comp.lang.c, "post a
minimal but complete recipe that demonstrates the problem".
> So what am I doing wrong? To much heat? Flour bad? Phase of the moon???
Wrong recipe, I suspect. What cookbook are you using? and if not, I'd
recommend any of the 'Sauces' volume from the Time/Life series, the "La
Carte Des Sauces" chapter in "Ou est le garlic?" or if you're feeling
flush, the oldest English language edition you can find of "Larousse
Gastronomique"
Ride safe, eat dangerously,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Wed Apr 2 21:35:43 1997
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From: steve powers
To: Northwest Bikers Social Mailing List
Subject: Re: Making Roux...
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Status: RO
Cyber wrote:
>
> Allright! That's it! I can't get consistent results to save my life!
> Unless I'm missing something it's 50% butter to 50% flour...
>
> Melt butter over medium heat, add flour all at once, stir constantly for 3
> minutes for blonde, 5-7 for medium, 10 for dark.
>
> So why the hell do I keep ending up with a nasty, and I mean NASTY unfirm
> misture that i would in no way shape of for 90% of the time want to put
> into my sauce, and 10% of the time end up with a slightly firm (Enough to
> hold in my hand once cooled) mixture that looks fine. I've tried butter,
> unsalted butter, contry crook, and margerine, same unpredictable results.
>
> A friend tried suggesting making a ~40% / 60% butter/flour mixture and all
> I get is slightly drier mixture, but it still won't hold together...
>
> So what am I doing wrong? To much heat? Flour bad? Phase of the moon???
try sprinkling the flour in, instead of adding it all at once. I add the
rest of the sauce ingredients to the roux, vs. adding the roux to the
sauce. May be unconventional, but it works for me.
Winifred...
From wetleather@micapeak.com Fri Apr 4 14:51:05 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: roux
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In-Reply-To: <199704040357.TAA05553@hpcvuxt3.cv.hp.com> from "Paul Ritter" at Apr 3, 97 08:09:28 pm
Status: RO
> I was taught to add the flour slowly while stirring. Usually works great.
I learned to hurl the flour enthusiastically in the general direction of
the saucepan with the already-melted fat, then stir, which also works, as
does throwing both in cold and stirring as the butter melts, presuming that
there's sufficiently small amounts of water sufficiently well blended into
your choice of fat.
This brings to mind one of the techniques I use to add a little excitement
to otherwise commonplace and boring recipes:
Find pan.
Put pan on stove, turn burner on high.
Open fridge, rummage around for stick of butter.
Slice off two tablespoons, peel, add to pan.
Watch butter until it begins to melt.
Loudly shout "PUSSYCAT? Where do we keep the flour?"
> By the way, is it pronounced "roo" as in kangaroo, or "roux" as to
> rhyme with flukes? I favor rukes myself, but I'm not French, oh no not me.
"Roo", like the bars, or "Rue", like the herb; either is acceptable.
But I've found that if whatever you're making is tasty enough, you don't
get annoying commentary on your terminology anyway.
At least, not more than once.
It's MY language, and I'll abuse it if I WANT to,
Martin
Martin Golding | Yes, but how do you _know_ that you think?
Dod #236 0354 .EC | And how does that prove that you _are_?
martin@plaza.ds.adp.com Portland, OR