Is a roux equal parts by weight?
Roux (pronounced “roo”) is one of the basic thickening agents in cooking. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour. The “equal parts” are measured by weight, not volume. Really, you can use any fat you like.
What are the proportions for a Roux?
It is important to know that the darker the roux, the less thickening ability it will have. Maintaining a roux ratio of 1 part fat to 1 part flour by weight will make for a successful sauce, gravy, or soup.
What are the percentages of flour to fat in making roux?
The standard ratio of fat to flour is 1:1, but you can adjust the consistency to get a moister mixture. On the flip side, you don’t want it so dry that it looks like sand. Roux is cooked to varying degrees depending on what you’re using it for.
What is the science behind roux?
A roux works thanks to the thickening power of starch. Starch is made up of minuscule granules, each of which contains two different forms of starch molecules. First are the long, thin chains of glucose known as amylose; the second are branched clusters of glucose known as amylopectin.
How much roux is needed for gumbo?
Find out how much roux you need: 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.
Why is gumbo roux dark?
To make a good Gumbo roux, White flour is slowly cooked and browned in oil stirring frequently over low heat until it resembles a darker chocolate color. A Gumbo roux both acts as a thickener and a base for a Gumbo recipe. It adds both flavor and color to any Gumbo dish.
How to make roux step by step?
How to Make Roux 1 Cook the Fat and Flour Together. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will 2 Four Stages of Roux. The white stage is reached once the flour loses its raw smell, after about 5 minutes of cooking and stirring. 3 Add Liquid to Make a Sauce.
What kind of fat do you use to make roux?
Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest.
Can you use shortening to make a white roux?
You can also use melted shortening or even bacon grease to make your roux. All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter (or oil) over medium heat. Add the flour, salt and pepper and stir until combined.
What can I use instead of flour for a roux?
Or, if you want to keep the nutty flavor of a roux, try swapping in sweet rice flour for wheat flour. It’s ground from glutinous rice, so it creates the same silky texture as using regular flour. This recipe makes enough roux to thicken 1 cup of milk or broth.