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Buckwheat
Posted October 12, 2005 01:19 PM
Roux
This Roux will keep well in the fridg for about two weeks. It can be used in gumbos, soups, gravy. Add some stock, shrimp, crab sausage and you have a good gumbo!
Make some up and store it!
1 cup vegetable oil
1 cup all purpose flour
1 medium onion, diced small
2 stalks celery, diced small
1 medium bell pepper, diced small
12 cloves garlic, minced
Heat the oil in a large cast iron skillet (well seasoned) or heavy pot over medium high heat for about 4-5 minutes or just until it begins to smoke.
Slowly add about a third of the flour, stirring constantly (use a whisk if not experienced with a spoon)
Add more of the flour a bit at a time and continue to stir constantly until all of the flour is used.
Your roux should go from a light tan color to a dark, deep brown.
When it is the right color remove from the heat, and add the onion, and stir thoroughly, then add the celery and stir well/ Add the bell pepper and the garlic and stir well. Scrape up any of the bits on bottom of the pan.
Allow the mixture to cool thoroughly before putting it in the fridg.
You can remove the fat that settles on the top.
This makes excellent gravy. Just add some to hot water or stock, season to taste.
NOTE:
Sometimes I don't add the bell pepper because it can take over. It is all in what flavor you want.
Posted October 12, 2005 01:19 PM
Roux
This Roux will keep well in the fridg for about two weeks. It can be used in gumbos, soups, gravy. Add some stock, shrimp, crab sausage and you have a good gumbo!
Make some up and store it!
1 cup vegetable oil
1 cup all purpose flour
1 medium onion, diced small
2 stalks celery, diced small
1 medium bell pepper, diced small
12 cloves garlic, minced
Heat the oil in a large cast iron skillet (well seasoned) or heavy pot over medium high heat for about 4-5 minutes or just until it begins to smoke.
Slowly add about a third of the flour, stirring constantly (use a whisk if not experienced with a spoon)
Add more of the flour a bit at a time and continue to stir constantly until all of the flour is used.
Your roux should go from a light tan color to a dark, deep brown.
When it is the right color remove from the heat, and add the onion, and stir thoroughly, then add the celery and stir well/ Add the bell pepper and the garlic and stir well. Scrape up any of the bits on bottom of the pan.
Allow the mixture to cool thoroughly before putting it in the fridg.
You can remove the fat that settles on the top.
This makes excellent gravy. Just add some to hot water or stock, season to taste.
NOTE:
Sometimes I don't add the bell pepper because it can take over. It is all in what flavor you want.