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Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!qantel!dual!unisoft!mtxinu!ed
From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: soup thickeners & chicken gumbo recipe
Message-ID: <465@mtxinu.UUCP>
Date: Wed, 18-Sep-85 16:36:41 EDT
Article-I.D.: mtxinu.465
Posted: Wed Sep 18 16:36:41 1985
Date-Received: Sun, 22-Sep-85 05:36:47 EDT
References: <11670@rochester.UUCP>
Reply-To: ed@mtxinu.UUCP (Ed Gould)
Organization: mt Xinu, Berkeley, CA
Lines: 19
Summary: 

In article <11670@rochester.UUCP> nemo@rochester.UUCP (Wolfe) writes:

>> For gravies, which I like quite dark, burn the roux.

>Right-o! ...  The Cajuns
>really do burn their roux, slowly cooking it for a day or more (you gotta
>stir the stuff and cook it on a low fire) until it is black.

Close, but not quite.  Even a black roux is not burned, just cooked
until black.  For a wonderful discussion of roux, see _Chef_Paul_
_Prudhomme's_Louisiana_Kitchen_.  There's also a great discussion
of using various kinds of peppers in a single dish.  Actually, it's
a great cookbook overall.

-- 
Ed Gould                    mt Xinu, 2910 Seventh St., Berkeley, CA  94710  USA
{ucbvax,decvax}!mtxinu!ed   +1 415 644 0146

"A man of quality is not threatened by a woman of equality."


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