How do you start a rue?

How do you activate a roux?

What are the 3 stages of a roux?

In French cuisine, roux is cooked to one of three stages: white, blond and brown. (New Orleans cuisine has even more shadings, including red and black.) The longer the cooking period, the darker the roux. Cooking the roux has two main benefits.

What are the 4 stages of a roux?

Do you add the roux to the liquid or liquid to the roux?

To prevent lumps when adding liquids to a roux, always add cold liquid to hot roux (or, cold roux to hot liquids). If both the roux and the liquid are hot, the mixture will clump up quickly and you'll end up with lumps.

Euphoria - Rue's breakdown (starting scene) [S02 E05]

What does a good roux look like?

What you're looking for is the color of the roux. It starts out the color of flour, very light, batter-ish, but as it heats, it will begin to brown, going from a white roux to light brown to the color of peanut butter or copper, and eventually to a rich chocolate brown.

Do you add hot or cold water to a roux?

When adding the liquid to a roux, have your whisk handy. The rule is to add hot liquid to cold roux or vice versa. Whichever way you choose to go, you have to whisk vigorously to ensure a smooth, lump-free sauce. Also, you have to cook the flour, starchy flavor out of a roux.

Why isn't my roux thickening?

If you add a cold roux to a cold liquid, it won't dissolve or thicken. Likewise, adding a hot roux to a hot liquid will result in a lumpy sauce. You want to either cool the roux down and then add it to simmering liquid, or add cold liquid to the hot roux you just made.

What is the ratio of a roux?

What is the ratio for roux? Generally, the ratio of fat and flour is 1:1. And the ratio for the roux to liquid is 4 tablespoons for every cup of liquid or depending on your desired consistency.

How do I know when roux is done?

The key to good roux is to watch it carefully and whisk it almost constantly (if black specs appear, your roux has burned, and you should start over). Keep whisking until the desired texture and color is achieved.

How long does a roux take to thicken?

Roux begins to thicken soon after it is combined with a liquid, but it must be simmered for 10 to 20 minutes in order to reach its full flavor and thickening potential. This additional cooking time allows the flour to soften and absorb the liquid, resulting in a silky smooth soup or sauce.

How much flour do you put in a stick of butter for a roux?

Typically equal parts butter/fat and flour are used. Using my gravy as an example again, I usually melt 1/4 cup (half a stick) of butter, and then whisk in 1/4 cup of flour. To this I add about 2-2.5 cups of liquid to reach my desired thickness.

Why is my roux bubbling?

The bubbling you're seeing is the milk proteins cooking away, which provide those delicious little browned bits that flavor a roux. To skip that step altogether, start with ghee, which is clarified browned butter. You can find it with the Indian food at the grocery store, and a shelf-stable jar will last for months.

How do you thicken a roux?

1 Tbsp. flour mixed with 1 Tbsp. of butter or other fat should yield enough roux to thicken 3/4 to 1 cup of warm liquid. To avoid lumps forming, slowing whisk liquid into the roux and simmer until mixture thickens.

Why is my roux separating?

If your oil is separating out then your roux didn't have enough thickening power. The flour loses its thickening power the longer you cook the roux. To make up for this loss you can add some additional raw flour after your roux has achieved a deep copper brown.

What kind of oil do you use for a roux?

Richard writes, "I use butter for blond roux and for anything darker I would use peanut oil, lard, vegetable oil, canola oil in that order of preference. Most fats work, but I never use olive oil as it gives a distinct unpleasant flavor to the roux."

How much milk is in a roux?

For a medium thickness, you'd use 2 tablespoons each of butter and flour to 1 cup milk. For a really thick sauce, you'd use 3 tablespoons each of butter and flour. The roux is actually the base of starch and fat that is cooked for a short time before the liquid is stirred in.

What is the ratio of fat to flour in a roux?

The standard ratio of fat to flour is 1:1, but you can adjust the consistency to get a moister mixture. On the flip side, you don't want it so dry that it looks like sand. Roux is cooked to varying degrees depending on what you're using it for.

What should you do before adding a liquid like stock or milk to your roux?

No matter what the color, let the roux cool slightly before adding a liquid, like stock or milk. Use a whisk to incorporate and simmer to desired thickness.

Why does my roux taste like flour?

If it's too dry (not enough fat), it's hard to cook through without burning it. You want to get to a golden brown color throughout. You can cook it until it's darker and it'll add more caramel/nutty flavor (don't burn it), but it has to be at least a golden color before it's cooked enough to not taste of raw flour.

How dark should my roux be for gumbo?

Dark Brown Roux

It is mostly ideal for gumbo and seafood gumbo. A dark brown roux takes 30-45 minutes to achieve—it can take longer depending on your heat level—low and slow is best.

Can you make a roux with hot milk?

Although Julia Child taught me to add hot milk to the roux when making béchamel, I later learned that the milk should be cold or at room temperature. If the liquid is too hot, the roux won't have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump.

Can you add a roux at the end?

There are two main ways to add roux to a soup. The first is to make the roux in the soup pot and then add broth or stock and the rest of the ingredients to it. The second is to have a roux already made and then add it to the soup at the end.

How thick should roux be for gumbo?

Find out how much roux you need: 3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency. 4 ounces of roux per quart = medium body sauce. 5 ounces of roux per quart = thick sauce.