Have you ever used roux in cooking? : Community Message Boards
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donnasim
Baton Rouge LA
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Thu, Nov 8, 2012 19:11
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Have you ever used roux in cooking?
It's a cajun thing but oh how it makes some things tasty!!
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jjswbs2
Pittsburgh PA
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Thu, Nov 8, 2012 22:11
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antnee911
NJ
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Fri, Nov 9, 2012 11:11
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I know it as rue
A great way to thicken sauces, gravies and soups. As I understand it is usually just butter and flour, but other fats can be substituted. I don't use so much butter and add a little water instead to keep the calories down. Corn starch can also be substituted for certain recipes. I haven't tried any gluten free flours to see how that would work.
It seems there are slight variations based on culture.
http://en.wikipedia.org/wiki/Roux
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4everblessed
San Diego CA
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Sat, Nov 10, 2012 07:11
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I use it to make homemade gravy.
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jjswbs2
Pittsburgh PA
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Tue, Nov 13, 2012 21:11
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jjswbs2
Pittsburgh PA
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Tue, Nov 13, 2012 21:11
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I don't have Cajun cuisine very often
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jjswbs2
Pittsburgh PA
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Tue, Nov 13, 2012 21:11
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LotsaLbs2Lose
NC
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Thu, Nov 15, 2012 17:11
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A roux is the French name for "reddish-brown"-
it's not an actual product. Throw some olive oil in a pan, or butter, melt a little, then add flour then slowly add milk or stock to thicken the flour. Easy. There used to be a hair color company called "Roux' no wonder.
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