Um, yeah, if you want to get into more detail with it. Not sure what you're trying to say there, but I don't think we should get into a full debate to what roux is in cookery. To me, in the kitchen, roux is roux, what maters is the ending dish, whether it be flavorful or healthy. This may not be the ideal place for a long debate, but if necessary, we can go back and forth a few times before we get squeezed to the right edge What I was trying to say, maybe too tersely, is that there are people who will only use the term roux if the cook uses butter in its preparation.
Others will apply the term even if the cook uses lard or oil as the fat. I fully agree with the priority you place on the end result. I would just add that perhaps the use of a roux is a sign that the cook has a certain level of ambition, an above-average appreciation for food, and a willingness to apply time and skill to its preparation instead of cutting corners.
But you're talking to a recent culinary grad. Well, no, you don't use oil as the fat. Oil is only used to increase the smoke point, to avoid burning specs in the end result. In turn, an "oil slick" on a roux will cause for it to not incorporate well, as well as reduce the health aspect of the dish Roux is a basic application in cooking, it's used to thicken sauces and soups.
Roux is mandatory. You can tag "skill" to how well the roux is made and to the end result of the finalized dish. Again, the differences are subtle, but in most cases, both Creole and Cajun seasoning include these basic elements:. Roux is a mixture of fat and flour, usually heated over a stovetop and used to thicken sauces.
The longer roux cooks, the darker and more flavorful it becomes. If it gets too dark, however, it will lose its ability to thicken your sauce. The darker your roux is, the more time it will take to thicken your sauce. The Creole version of roux borrows from France, typically using butter and flour. Because dairy products were not as common in the Acadiana region in the 18th and 19th centuries, it was and still is more common for Cajun roux to use vegetable oil, lard or other animal fats duck, bacon, etc.
While roux is often cooked on the stovetop, the process can understandably be somewhat tedious and time-consuming. Below is a recipe for an oven-made Cajun roux from the chefs here at The Gregory that will still need some attention, but not quite the constant stirring of a stove top recipe.
It might take a bit longer, but it is also less likely to burn. The trinity is the Cajun and Creole version of mirepoix.
The traditional version of mirepoix calls for two parts diced yellow onions, one part diced carrots and one part diced celery. A trinity for Cajun or Creole cooking omits the carrots and instead uses green bell peppers.
Garlic and parsley are often added to trinity as well. The combination of roux and trinity is the base of most Creole and Cajun stews and gumbos. Some also use it as a base for other non-Louisiana foods, such as spaghetti sauce. While both are delicious options, a common debate in Louisiana pits Creole gumbo vs. Cajun gumbo. Here are recipes for both Cajun and Creole Gumbo that you can try at home. The main difference from this dish and gumbo is the rice is prepared with the dish, where gumbo is poured on top of white rice.
There are many different ways to make jambalaya, all based on your personal preference. Here are two basic recipes for Cajun and Creole jambalaya:. So, is Creole the same as Cajun? Silky smooth roux prounced roo not only thickens sauces, soups, and stews, it also adds a subtle nutty flavor to the dish. It's an essential building block of recipes that range from macaroni and cheese to gumbo.
How to make a roux is something every cook should know, and it's easier than you might think. Let's do some roux! Roux takes just a few minutes to make. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble.
Continue whisking as the roux gently bubbles and cooks to the shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. The white stage is reached once the flour loses its raw smell , after about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning.
The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined. The blond stage is reached after about 20 minutes of continuous cooking and stirring. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. The roux is now tan colored, very smooth, and thinner than it was at the white stage.
The brown stage is reached after approximately 35 minutes of cooking and stirring. It be a peanut butter-brown color and its aroma is more pronounced and sharper than the nutty nuances of blond roux. The roux is now thinner, and the bubbling has slowed even more.
The dark brown stage is reached after about 45 minutes of cooking and stirring. It is the color of melted milk chocolate. Its aroma will also mellow from the strong, roasted flavor of brown roux and will actually smell a little like chocolate. The roux is no longer bubbling, and is very thin.
After cooking roux, you'll usually add a liquid ingredient to make a sauce milk added to white roux, for example, makes white sauce.
To ensure lump-free thickening when making sauces, the liquid ingredient should be cold or room temperature , and slowly whisked into the hot roux.
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