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bjbjBrBr Jan: All right, we're making roux. And we've got this one all the way to the
start of the chocolate roux stages. Think of a really rich, thick hot chocolate. See
where we are? Isn't that beautiful? And the smell is unbelievable. A roux is nothing more
than a mix of oil and flour in equal proportions. Actually, you know what? You can tweak it
more or less, however you like it. I actually like it a little more flour than oil. But
in this case, I've just done the traditional 1/1 ratio, or 50/50, or however you want to
list it. The trick with a rue, don't stop stirring. Especially when it gets to this
stage. If you've seen the other videos, I had a second one going over here. I've actually
turned him all the way down so I can concentrate on this one now because this is where it really
gets tricky. The only tricky part is to not stop stirring. You use a roux as the base
for soups and stews and sauces. And this one is going to go in a traditional, well, semi-traditional
Cajun gumbo. I've got shrimp and crawfish and sausages in the fridge, and that's what
this one is going to go for. This is what gives that distinctive and unmistakable oomph
in the background of really good gumbo or etouffee. This is that nutty, luscious, rich,
deep flavor. Well worth a little time and effort to make it. So if you're making a chocolate
roux, this is what you want to look for. It literally simply refers to the color. You
have to cook it low and slow for a good long time. I like to use cast iron. And I'm actually,
probably going to take this one just another stage or two darker. So if you want to see
what a dark chocolate or brick roux looks like, come back, and I'll show you next time.
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Nancy Burns Normal Nancy
Burns Microsoft Office Word Title Microsoft Word 97-2003 Document MSWordDoc Word.Document.8