Comments on: To make a roux http://www.fizzz.net/blog/2006/07/01/to-make-a-roux/ Thu, 09 Sep 2010 00:22:52 +0000 http://wordpress.org/?v=2.0.1 by: Mark http://www.fizzz.net/blog/2006/07/01/to-make-a-roux/#comment-92 Sat, 01 Jul 2006 23:39:30 +0000 http://www.fizzz.net/blog/2006/07/01/to-make-a-roux/#comment-92 I''ve made roux myself without a thermometer, though. (I think requiring one is overkill). My recipe uses unsalted butter instead of oil. The Joy of Cooking has some good info on making roux (not that that this is also a generic term for fat and flour cooked together to thicken and flavour sauces). The dark brown roux is called brown or brick roux. The Joy of Cooking says "If a roux cooks to quickly, the resulting mixture will be grainy." They also give 8-15 mins to make brown roux. PS: Have you seen the Good Eats episode on gravy and roux? I'’ve made roux myself without a thermometer, though. (I think requiring one is overkill). My recipe uses unsalted butter instead of oil.
The Joy of Cooking has some good info on making roux (not that that this is also a generic term for fat and flour cooked together to thicken and flavour sauces). The dark brown roux is called brown or brick roux.
The Joy of Cooking says “If a roux cooks to quickly, the resulting mixture will be grainy.” They also give 8-15 mins to make brown roux.

PS: Have you seen the Good Eats episode on gravy and roux?

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