I've had excellent Macaroni and Cheese that I was told was made with a "roux." What exactly is a roux, when is it used and what are the benefits of using it ve
Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly textu
When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour need to cook out
Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works
I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving,
Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of
I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a
Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should i
Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I d
My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not
I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux
What difference does it make to use a roux or a beurre manié ? Are there any rules about their usage, or are they both interchangeable?
I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or
I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a m
I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it
I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I
I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was ver
I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. However, I'm always confused about the right way of defrost
Possible Duplicate:Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, howe