Comments on: A Basic Saucemaker’s Skill: Making A Roux http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/ Thu, 18 Mar 2010 22:00:40 +0000 http://wordpress.org/?v=1.5.2 Comment on A Basic Saucemaker’s Skill: Making A Roux by: Keeley http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-59118 Sun, 19 Oct 2008 22:36:43 +0000 http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-59118 Barbara, your blog is one step away from a cooking wiki. I read this article when it first came around, and learned so much from it! When my (now-ex)bf wanted to make "mexi-mac" from a mac&cheese box for me, I put my foot down and made the sauce from scratch. Now, a year later? I had a golden roux made up a batch of chorizo&vegetable soup that needed a little more heft in the broth, but before it went into the pot, I came back to check the only roux reference I trust. Thanks again :) Barbara, your blog is one step away from a cooking wiki. I read this article when it first came around, and learned so much from it! When my (now-ex)bf wanted to make “mexi-mac” from a mac&cheese box for me, I put my foot down and made the sauce from scratch.

Now, a year later? I had a golden roux made up a batch of chorizo&vegetable soup that needed a little more heft in the broth, but before it went into the pot, I came back to check the only roux reference I trust. Thanks again :)

]]> Comment on A Basic Saucemaker’s Skill: Making A Roux by: SactoTom http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-50623 Sun, 20 Jan 2008 19:07:32 +0000 http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-50623 Awesome explanation. I have read that adding 100 degree to the roux will keep it from clumping. Something about hotter stock causing the flour to gelatinize. Anything to that? Awesome explanation. I have read that adding 100 degree to the roux will keep it from clumping. Something about hotter stock causing the flour to gelatinize. Anything to that?

]]> Comment on A Basic Saucemaker’s Skill: Making A Roux by: Laura http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-44049 Sat, 27 Oct 2007 03:55:06 +0000 http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-44049 Thanks for the advice. I just tried a new recipe for mac and cheese which called for more butter and flour both (plus I am in a new home, so who knows what did it, maybe different flour like you said) and it worked beautifully. I am having a casserole themed birthday party (with Mexican and Indian food too, I promise, in light of all of the what we feed our kids discussions around here) for my one year old tomorrow, and your post was very well timed. Thanks! PS Here's to hoping that she smashes her face into the cake! :) Thanks for the advice. I just tried a new recipe for mac and cheese which called for more butter and flour both (plus I am in a new home, so who knows what did it, maybe different flour like you said) and it worked beautifully. I am having a casserole themed birthday party (with Mexican and Indian food too, I promise, in light of all of the what we feed our kids discussions around here) for my one year old tomorrow, and your post was very well timed. Thanks!

PS Here’s to hoping that she smashes her face into the cake! :)

]]> Comment on A Basic Saucemaker’s Skill: Making A Roux by: Barbara http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-43888 Fri, 26 Oct 2007 01:50:44 +0000 http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-43888 Laura--keep stirring, and if it is too lumpy--add just a tiny bit more butter. It may be that you need to use a tiny bit more butter than flour in your roux, because of the texture or moisture content of your flour. At my house, I usually end up using a bit more flour than butter--whatever works for you. Ghee doesn't do anything different for the roux, except change the flavor of the finished product! It works exactly the same as butter or clarified butter in roux making. Laura–keep stirring, and if it is too lumpy–add just a tiny bit more butter. It may be that you need to use a tiny bit more butter than flour in your roux, because of the texture or moisture content of your flour. At my house, I usually end up using a bit more flour than butter–whatever works for you.

Ghee doesn’t do anything different for the roux, except change the flavor of the finished product! It works exactly the same as butter or clarified butter in roux making.

]]> Comment on A Basic Saucemaker’s Skill: Making A Roux by: Jeanne http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-43809 Thu, 25 Oct 2007 16:06:20 +0000 http://www.tigersandstrawberries.com/2007/10/15/a-basic-saucemakers-skill-making-a-roux/#comment-43809 Wow - the finla word on roux! My mom taught both me and my brother to make this and it is the single most useful thign any cook can learn as far as I'm concerned! This was also the single thing I taught my husband before we spent 18 months living on separate continents - I figured that it would stand him in good stead and it did! That said, I am almost always impatient with my roux and seldom do anything beyond a roux blanc. I am fascinated by the idea of freezing portions of it - thanks for that idea :) Wow - the finla word on roux! My mom taught both me and my brother to make this and it is the single most useful thign any cook can learn as far as I’m concerned! This was also the single thing I taught my husband before we spent 18 months living on separate continents - I figured that it would stand him in good stead and it did!

That said, I am almost always impatient with my roux and seldom do anything beyond a roux blanc. I am fascinated by the idea of freezing portions of it - thanks for that idea :)

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