Archived posting to the Leica Users Group, 2007/01/09

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Subject: [Leica] OT: Roux recipe
From: douglas.sharp at gmx.de (Douglas Sharp)
Date: Tue Jan 9 13:05:58 2007
References: <20070109205141.63629.qmail@web25511.mail.ukl.yahoo.com>

Ee ja mein lad :-)
he recipes originally come from a bloke from Martinique - famous for 
making dishes 10 times hotter than Vindaloo.
Douglas

Nick Roberts wrote:
> Sounded more like a Yorkshire/German recipe to me...
>
> Nick
>
> ----- Original Message ----
> From: Michiel Fokkema <michiel.fokkema@wanadoo.nl>
> To: Leica Users Group <lug@leica-users.org>
> Sent: Tuesday, 9 January, 2007 7:52:41 PM
> Subject: Re: [Leica] OT: Roux recipe
>
>
> Hi Douglas,
>
> Is this an American variaty?
> As far as I know roux is made with butter.
> Escoffier gives 50 butter to 60 flour, in 'Ma cuisine however he says 
> 50/50.
> The New Professional Chef (TM)  by Culinary Institute of America also 
> mentioned any fat can be used. And of course they are right. 'Practical 
> professional cookery from Cracknell & Kaufmann also mentiones drippings.
> Sometimes I use olive oil for my roux. Much healthier, both pork 
> drippings and butter contain the nasty saturated fatty acids
> Brown roux gives more color and flavor but also gives less binding.
> Always make sure you use warm roux with cold liquids or warm liquids 
> with cold roux. In that way you reduce the chance of lumps.
> In the classic kitchen the finest sauces and veloutes binded with roux 
> will need to slowly simmer for about an hour. Skim of now and then the 
> foam.
> When the nouvelle cuisine came en vogue roux was abandoned. Although we 
> are past that era now roux is not any more used as heavily as in 
> Escoffiers time.
>
> Cheers,
>
> Michiel Fokkema
>
> Douglas Sharp wrote:
>   
>> For those who don't know what it is.....
>> Simple recipe for Roux (From a former colleague - Patrique Laroche)
>> I'm sure Sonny has a better one :-)
>>
>> 225g pork dripping
>> 100g flour (I use wheat flour from India)
>> Stir with a wooden spoon.
>>
>> Heat the pork dripping in a heavy (cast iron) pan at a moderate 
>> temperature (don't let it spit at you)
>> Add about 1/3 of the flour and stir it in until it's smooth
>> Keep stirring until it reaches the colour brown that you want, the 
>> browner it gets , the nuttier it smells.
>> DO NOT stop stirring until it's the way you like it - nothing is worse 
>> than a burnt Roux, it'll ruin your meal.
>>
>> When your Roux has the right colour, take the pan off the heat and stir 
>> in a few vegetables to stop the browning process.
>> If you're not going to be using veggies, scrape your Roux into a 
>> stainless steel bowl and keep stirring it until the colour remains 
>> constant (about 5 - 10 minute).
>> You can use it straight away and add it to your stock, or it'll keep in 
>> the fridge until you need it.
>>
>> It's pretty good for some Creole or Jamaican stews or sauces if you  
>> lightly fry Hot Jerk spices in the dripping before adding the flour.
>>
>> Here are a couple of reasonably hot recipes I picked up in the Caribbean 
>> Community in Leeds, UK, many years ago
>>
>> Three Kinds of Fire: This can be fried in before adding the flour. 
>> WARNING - this is pretty hot
>> 2 tsp Chili powder 1.5 tsp Ground Cumin (Jeera) (take Cumin seeds roast 
>> them lightly in a dry pan (skillet) and grind them fresh in a mortar)
>> 1/2 tsp Cayenne Pepper (or more, or less depending on the fire resisting 
>> properties of your innards) 2 tsp salt.
>>
>> Or Melange:
>> Add this to the dish after  the Roux and a little of the stock/vegetable 
>> juice has been added - Ground Paprika doesn't take too well to being 
>> fried, neither do the herbs
>> 1 1/4 Tbsp Sweet ground Paprika
>> 1 TBSP Garlic Powder
>> 1 Tbsp fresh ground black pepper
>> 1/2 Tbsp Chilli powder
>> 1/2 Tbsp dried Thyme
>> 1/2 Tbsp dried Oregano (you could use Marjory here)
>> 1/2 Tbsp Onion powder
>> Although I don't like using onion and garlic powders, it doesn't really 
>> work with fresh garlic and onions - which you can saute and add later 
>> anyway.
>> I find it tastes even better if you leave out the thyme and Oregano and 
>> use Fenugreek leaves instead - although that gives it a more Indian 
>> flavour.
>>
>> Cheers and Guten Apetit
>> Douglas
>>
>> Roux is also an excellent thickener for a lot of Indian dishes
>> Main thing is - once you've got it worked out - start experimenting
>>
>>
>>     
>>>   
>>>       
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>>
>>
>>     
>
>
>   

In reply to: Message from nickbroberts at yahoo.co.uk (Nick Roberts) ([Leica] OT: Roux recipe)