Archive for the Category » Gumbo «
02
Oct 2010
Oct 2010
There are many schools of thought on roux-making. Some cooks prefer the traditional and time-consuming approach of combining the flour and fat at room temperature then gradually increasing the heat until the mixture reaches the proper color and consistency. Others start their roux on the stove top and finish it in the oven. There are also folks who make it in the microwave or cook it dry by browning flour in the oven without any fat. I, on the other hand, have adopted the quick cook method described in Chef Paul Prudhomme’s Louisiana Kitchen.
The quick cook [ ... ]
01
Oct 2010
Oct 2010
“First you make a roux” is that ubiquitous phrase associated with classic New Orleans and South Louisiana dishes. It’s written about in many cookbooks, debated in lots of food circles and feared by many professional and home cooks. But what exactly is a roux (pronounced “roo”)? Well, a roux is nothing more than fat and flour cooked together to a desired color and thickening capability used to enhance stocks and other liquids. The concept is simple, but the flavor, texture and color a roux lends to a dish is anything but!
Since roux is the cornerstone of New Orleans cooking, learning [ ... ]
