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Path: utzoo!watmath!clyde!burl!rcj
From: rcj@burl.UUCP (Curtis Jackson)
Newsgroups: net.cooks
Subject: Re: roux's -- WARNING TO NOVICES
Message-ID: <876@burl.UUCP>
Date: Tue, 24-Sep-85 22:18:34 EDT
Article-I.D.: burl.876
Posted: Tue Sep 24 22:18:34 1985
Date-Received: Thu, 26-Sep-85 06:42:06 EDT
References: <11670@rochester.UUCP> <465@mtxinu.UUCP>
Reply-To: rcj@burl.UUCP (Curtis Jackson)
Organization: AT&T Technologies, Burlington NC
Lines: 21
Summary: 

In article <465@mtxinu.UUCP> ed@mtxinu.UUCP (Ed Gould) writes:
>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.

I agree heartily with the cookbook reco -- I just got a copy for my
birthday (finally)!!  WARNING:  If you haven't made a roux before,
please read a reliable cookbook such as the wondermous _Louisiana_Kitchen_
mentioned above -- in the book Paul P. says that in his test kitchens
roux is refered to as "Cajun Napalm" because it burns terribly and
sticks to everything.  I don't know how many times he warns to use
long-handled spoons and wisks when dealing with a [non-domesticated] roux.

Let's be careful out there!
-- 

The MAD Programmer -- 919-228-3313 (Cornet 291)
alias: Curtis Jackson	...![ ihnp4 ulysses cbosgd mgnetp ]!burl!rcj
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