Posted on: Wednesday, May 31, 2006
TASTE
Make a roux without burning down the house
By Wanda A. Adams
Advertiser Food Editor
Cajun-style roux — flour fried in oil — is an essential ingredient in the cuisine of the South. Making the thickener is a slightly tricky, potentially dangerous pursuit. The No. 1 rule: Don't multitask. While you're making roux, stay at the stove and keep stirring. Wear good oven mitts when you move a pot of roux around and keep well away from splatters. Roux stays hot for a long time, so don't touch roux with bare hands even if it's been off the stove for a while.
MAKING ROUX
Always use high-quality vegetable oil for roux; cheap oil breaks down and smells terrible.
Basic proportion for a moderate amount (roux keeps two weeks in the refrigerator) is 1 cup oil to 1 1/2 to 2 cups flour.
Do not use nonstick pans for making roux.
Pour oil into a heavy-bottomed frying pan and heat over medium heat about 5-8 minutes.
Oil is ready when it reaches 350 degrees; a pinch of flour will sizzle and float on the surface.
If the oil gets too hot, remove it from the heat and let it cool before proceeding.
Dump 1 1/2 cups flour into the oil and whisk until all lumps have dissolved.
The roux should be smooth but not too liquid; not lumpy or grainy, either.
If roux is too thick, add a little oil; too thin, add more flour.
Whisk the roux, or stir with wooden spoon, until desired color is reached.
The desired color can range from just golden to very dark brown, depending on how the roux is to be used.
This much roux will reach a light tan in about 10 minutes.
The longer the roux is cooked, the deeper the flavor.
Burnt roux — made with too-high heat — cannot be saved; discard it and start again.
Leftover roux can be used to thicken soups or stews, or to make a quick gravy with the addition of stock or milk.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
