Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site rruxo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxv!rruxa!rruxo!vch From: vch@rruxo.UUCP (Kerro Panille) Newsgroups: net.cooks Subject: Re: Cream of soup (really thickeners) Message-ID: <325@rruxo.UUCP> Date: Fri, 13-Sep-85 09:46:34 EDT Article-I.D.: rruxo.325 Posted: Fri Sep 13 09:46:34 1985 Date-Received: Sat, 14-Sep-85 07:24:31 EDT References: <11517@rochester.UUCP> <461@drutx.UUCP> Organization: Colony, Pandora Lines: 28 >Make a lot of roux by melting 1 cup of butter (unsalted) and cooking 1 >cup of flour in it, just like you would for any white sauce. Cool this >mixture until it gets a bit thick. Pour 1 T globs of it on waxed paper and >freeze until set. You can then store these in a freezer bag or a plastic >container. Now when you want to thicken something hot, just plunk in the It is not necessary to freeze roux. It keeps for at least a week at room temperature. If you plan to keep it longer, refrigerate it. Cold it will keep for up to two months. >you have the desired consistency. This is extra handy if you have just >made a gravy with the hot roux/cold stock method, it is bubbling, and you For gravies, which I like quite dark, burn the roux. Bruning roux is akin to burning butter. It turns a deep brown. This does not harm the roux, it just makes it very dark brown, which darkens your gravy very well. -- Vince Hatem ---------------- A Bell Communications Research | UZI |----------|_ _ _\/ T Raritan River Software Systems Center | |----------| /\ & 444 Hoes Lane ---------------- ROGER GUTS T 4D-360 / /\ DON'T NEED NO STINKIN' Piscataway, NJ 08854 / / TIES (201) 699-4869 /-----/ ...ihnp4!rruxo!vch TRUE GRIT MYSTERIES - The detective series for those who NEVER eat quiche! (WARNING - MAY BE EMOTIONALLY DISTURBING TO HAMSTER LOVERS)