Archive for April, 2010
Suggestions for Using Cajun and Creole Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use a heavy skillet, either stainless steel pan with multi element steel clad bottom or cast iron traditional. Both work great.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I(Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
Table of Sauce and Soup Consistencies
Using The Roux of Cajun and Creole Cooking (see previous posts)
THE BUTTER BASE ROUXS
(The Classical and Creole Rouxs)
1 cup butter 1 cup flour
This recipe will thicken the following:
6 cups stock to a thick white sauce consistency.
8 cups stock to a concentrated soup consistency.
10 cups stock to a thick soup consistency.
12 cups stock to a perfect Louisiana gumbo consistency.
14 cups stock to a light gumbo consistency.
THE OIL BASE ROUXS
(The Cajun Rouxs)
1 cup vegetable oil 1 cup flour
Cooked at 300 degrees F. for three to five minutes, in a skillet or a pan from your stainless steel cookware this recipe will thicken the following:
6 cups stock to a thick brown sauce consistency.
8 cups stock to a thick gumbo consistency.
10 cups stock to a perfect Louisiana gumbo consistency.
12 cups stock to a light gumbo consistency.
It should be noted that the butter or oil base rouxs may be made well in advance, cooled, separated into half cup portions and placed in the refrigerator or freezer. The roux will keep well for months and always be available to you should an emergency arise.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
The Cajun Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use a heavy frying pan, either stainless steel pan with multi element stainless clad bottom or the old traditional cast iron. Both work great.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I(Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
THE LIGHT BROWN CAJUN ROUX
1/2 cup oil
1/2 cup flour
In a black iron pot or skillet, or stainless steel multi element pot or skillet, heat the oil over medium high heat to approximately 300 degrees F. Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes. This roux is normally used to thicken vegetable dishes such as corn maque choux (shrimp, corn and tomato stew) or butter beans with ham. If
using this roux to thicken an etouffee, it will thicken approximately two quarts of liquid. If used to thicken seafood gumbo, it will thicken approximately two and a half quarts of stock.
THE DARK BROWN CAJUN ROUX
1 cup oil
1/2 cup flour
Proceed as you would in the light brown Cajun roux recipe but continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate. You should remember that the darker the roux gets, the less thickening power it holds and the roux tends to become bitter. This roux is used most often in sauce piquantes, crawfish bisques and gumbos. However, it is perfectly normal to use the dark brown roux in any dish in Cajun cooking.
This roux gives food such a rich character that I sometimes make shrimp and corn bisque with it, as well as a river road seafood gumbo that will knock your socks off. Slow cooking is essential to achieve that dark, rich color.
Some time ago, I was discussing the origin of the dark roux with my good friend, Angus McIntosh, a chef and aspiring Cajun. I’ve always contended that because the Cajuns cooked in black iron pots over open fires using lard as a base, the dark roux was discovered by accident when the fire got too hot and the flour over-browned. With their lean pantries in mind, the Cajuns kept the roux instead of discarding it. They enjoyed the flavor and kept doing it that way. Classical cookbooks written as far back as the mid-1500s state that roux is derived from the French word “rouge” meaning “red” or “reddish” in color. Thus, the origin of the name. Angus felt that it developed during the Cajun’s less affluent years as a means of enriching a soup or stew with flavor when the pantry was not as full but the number of chairs at the table were many. Either way, if properly done, the dark Cajun roux enriches food with color and flavor that is so fantastic it could only be Cajun.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
The Creole Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use a heavy frying pan. Either the stainless steel pans with multielement stainless steel clad bottoms or traditional cast iron will work equally well.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I(Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
THE BROWN ROUX (same recipe except as below)
1/2 cup butter
1/2 cup flour
In a heavy bottom sauté pan,like stainless steel multi element pans, melt butter over medium high heat. Using a wooden roux spoon, add flour, stirring constantly until flour becomes light brown. You must continue stirring during the cooking process, as flour will tend to scorch as browning process proceeds. Should black specks appear in the roux, discard and begin again. This volume of roux will thicken three cups of stock to sauce consistency.
THE CREOLE ROUX
The Creole roux can be made with lightly salted butter, bacon drippings or lard. As with everything regarding food in Louisiana, whenever someone attempts to reduce this wealth of food lore to written material, an argument breaks out. Let’s just say that Creole rouxs vary in color the same as Classical and Cajun ones. The Creoles, however, did have in their pantry, butter for the roux, whereas any butter a Cajun had would be saved for a biscuit or cornbread and never put in the black iron pot for a roux.
If a comparison statement can be made, it would be that generally speaking, Creole roux is darker in color than the classical French brown roux it descended from but not as dark as the Cajun dark roux.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
Another Creole French or Cajun Roux, The White Butter Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use a heavy frying pan. Either a stainless steel pan with multi element clad bottom or traditional cast iron will work equally well.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I(Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
THE WHITE BUTTER ROUX
1/2 cup butter
1/2 cup flour
In a heavy bottom sauté pan, like stainless steel multi element pans, melt butter over medium high heat. Proceed exactly as in the blonde roux recipe, however, only cook until the flour and butter are well blended and bubbly. Do not brown. This classical style roux is popular in Creole cooking and will thicken three cups of stock to a sauce consistency.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
Another Creole French or Cajun Roux, The Brown Butter Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use a heavy frying pan like a stainless steel pan with multi element clad bottom or the traditional cast iron ones. They work equally well.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I(Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
THE BLONDE BUTTER ROUX
1/2 cup butter
1/2 cup flour
In a heavy bottom sauté pan,like stainless steel multi element pans, melt butter over medium high heat. Proceed exactly as in the brown roux recipe, however, only cook to the pale gold state. This roux is popular in Creole cooking and will thicken three cups of stock to a sauce consistency.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
Tender Meat, Moist Pasta & Green Veggies
You are expecting some guests so you prepare a few dishes for lunch. A chafing dish will keep your dishes warm while waiting for your guests to arrive. Chafing dishes are helpful to the housewife who wants to prepare the food early so she can do some last minute errands. Put a tea light under the dish and it will stay warm until needed. It keeps the pasta moist, the meat tender and veggies green.
Chafing dishes are made of stainless steel and are measured in terms of the volume of its contents. Thus, you will find the standard 3-quart dish or bigger ones for a large get together. A bigger pan under the main dish holds water that simmers very gently. This is how the dishes are kept warm but not dry. If you entertain often, invest in chafing dishes and make life easier.
Another Creole French or Cajun Roux The Brown Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use a heavy frying pan to prepare. You can use stainless steel pans with multi element stainless clad bottoms or the traditional cast iron. They both work, but the multi element stainless steel pans heat evenly with no hot spots.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I(Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
THE BROWN ROUX
1/2 cup butter
1/2 cup flour
In a heavy bottom sauté pan, like stainless steel multi element pan, melt butter over medium high heat. Using a wooden roux spoon, add flour, stirring constantly until flour becomes light brown. You must continue stirring during the cooking process, as flour will tend to scorch as browning process proceeds. Should black specks appear in the roux, discard and begin again. This volume of roux will thicken three cups of stock to sauce consistency.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
Creole French and Cajun Roux oil-less Roux
In looking for neat articles I came across the topic of Cajun Roux. This is a thickening paste basically but browned before use and used for thickening Creole French and Cajun food recipes. This web site I found takes it a wonderful step further than most. Use heavy frying pans. Either the stainless steel pans with multi element stainless steel clad bottoms or the traditional cast iron will work. The multi element stainless steel frying pans heat more evenly with no hot spots to burn the Roux.
“What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing in a world where nothing else is sure, it’s a certainty, the stock will thicken!”
Nora Ephron
Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook’s need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.
The Cajun dark brown roux is best made with vegetable oil, although in the past, it was thought imperative that only animal fat be used. The flour and oil are cooked together until the roux reaches a caramel color. This roux has less thickening power. Thus, the thickening capabilities of the dark roux are diminished. The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux. Tan in appearance, these light rouxs are used primarily with vegetables and light meat dishes.
Nothing in Cajun country has a greater aroma than a light brown roux simmering with onions, celery, bell pepper and garlic. On many occasions growing up in South Louisiana, my hunger was satisfied with a touch of this vegetable seasoned roux spread on a piece of French Bread. Certain gumbos are further thickened, in Bayou country, with either okra or file powder.
Considering the variations in cooking time and fats or oils, the number of different roux possibilities are infinite. I (Jay Mawhinney) will attempt to delineate six such rouxs, three used in classical cuisine, one used in Creole cooking and two that are strictly Cajun. I’m going to split the recipe’s up into individual blogs so recipe stands out. I think this is a cool thickening tool for Creole and Cajun base french cooking.
Oil-Less Roux
2 cups all purpose flour
Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet or stainless steel multi element pan. Bake, stirring occasionally, for approximately 1 hour. Make sure to stir well around the edges of the skillet so flour does not scorch. Cook flour until light or dark color is achieved, depending on use. The roux will become darker when liquid is added. When desired color is reached, cool on a large cookie sheet, stirring occasionally. Store in a sealed jar for future use. 1 cup of oil-less roux will thicken 1 ½ quarts of stock to a proper gumbo consistency.
NOTE: I recommend oil-less roux manufactured and sold by Bruce Foods and Savoie’s. Bruce Foods is located in New Iberia, Louisiana (318) 365-8101 and Savoie’s is located in Opelousas, Louisiana (318) 942-7241.
8 Servings
Calories: 114
Total Fat: 0
Saturated Fat: 0
% Calories from Fat: 0%
Cholesterol: 0
Sodium: 1mg
Carbohydrate: 24mg
Fiber: 1gm
Protein: 3 gm
THE BROWN ROUX
1/2 cup butter
1/2 cup flour
In a heavy bottom sauté pan, melt butter over medium high heat. Using a wooden roux spoon, add flour, stirring constantly until flour becomes light brown. You must continue stirring during the cooking process, as flour will tend to scorch as browning process proceeds. Should black specks appear in the roux, discard and begin again. This volume of roux will thicken three cups of stock to sauce consistency.
Credit to http://www.jfolse.com/fr_rouxs.htm
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295
Waterless Cookware and multi element core bottoms
In Waterless Stainless Steel Cookware the flat bottom, and aluminum and copper elements allow the heat to distribute evenly and avoid hot spots. An iron core in addition allows the cookware to retain its heat once it gets hot.
The shiny surface of the stainless steel does not radiate much heat and energy by itself, so the iron core maintaines the temperature for continual, constant temperature cooking even with the heat turned off. It even allows stacked cookware cooking since the temperature of the upper pan is the same as the bottom one once desired temperature is achieved.
Article written from varying sources with much of it derived from Ron Kurtus’ www.school-for-champions.com
Southbeach diet and Waterless Cooking
I was just remembering My and Silvia’s diet program a few years ago. We both needed to drop some pounds and wanted to get into the habit of healthy cooking and eating. We did great with the South Beach diet and we highly recommend it. We went on the maintenance diet which allows us to still eat Silvia’s wonderful Latin American foods and of course some Continental cuisine mixed with American style. In short enjoy life but intelligently.
Waterless Cookware allows us to cook just about everything in healthier more nutritious ways. Whether with a pressure cooker or even better the steam control waterless cookware, we don’t lose valuable vitamins, minerals and nutrients into the air or down the sink. South Beach diet blends nicely with this also. Enjoy! This was just a little thought.