Is there a technique for making larger batches of roux?
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 mac and cheese ends up taking a lot of roux for the starter.
As such, is there a technique for creating quite a few cups of roux (ie. 6 cups) at a time?
Currently the most I have created per batch is about 4 tablespoons butter to 4 tablespoons flour (~1/2 cup), mixing with a fork (pretty tiring as I have no whisk). Obviously a whisk could just be necessary, but is there a thresh-hold where moving to an electric or mechanical tool might be more efficient?
Best Answer
There is no problem at all doing this. At a restaurant where I worked, we would make up a couple pounds of butter worth of roux at a time. The main thing you want to do is use a pan with a lot of surface area, so it cooks evenly. A whisk will work fine. You don't have to stir constantly, just frequently.
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How much roux can you make at once?
3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency. 4 ounces of roux per quart = medium body sauce. 5 ounces of roux per quart = thick sauce. 6 ounces of roux per quart = heavy gravy.How do I add more roux?
The traditional fat in roux is butter. Specifically, clarified butter, because it's had the water and milk proteins removed. Clarified butter will improve the roux's thickening power and it combines more easily with the flour.Can you add more flour to roux?
It depends on what flavor you want. But the ratio between those two things really matters for a roux, because it determines the thickening power of your end result. Too much flour and your sauce will be too thick. Too much fat and it won't be thick enough.Which type of roux is cooked for the longest amount of time?
The four types of roux are each the result of a different cook time; lighter roux is cooked for a short time, while dark brown roux is cooked the longest. White roux has a neutral flavor and is primarily used to thicken sauces, soups, and chowders.How to Make a Roux Like a Pro | Food Network
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Answer 2
There's two issues here -- the initial roux, and then cooking the roux to the required color (eg, if you're trying to get to a dark roux for gumbo or similar)
Personally, for the initial combining, I like a wooden spatula, not a whisk. I can basically smush everything together into a paste, then sort of chop it up into smaller bits to spread it across the bottom of the pan to cook more evenly. (and I can get into the corners of my pans more easily when making sure I don't scorch it)
For cooking past a blonde state, I'd defer to Alton Brown, who on the gumbo episode of Good Eats recommended doing it in the oven, rather than the stovetop, so it'd cook more evenly, and not require the frequent stirring to make sure you didn't burn it.
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