Archived posting to the Leica Users Group, 2007/01/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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 >> >> >> >>> >>> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> >> >> > > >