| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable shortening |
| 3/4 |
c |
All-purpose flour |
INSTRUCTIONS
Place rack in center of oven. Heat oven to 325 degrees. Melt shortening in
a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over
shortening; whisk to combine. Mixture will be thick and pasty. Combine to
whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let
roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45
minutes (whisk every 30 minutes if the pan is not cast iron). The roux can
be kept, refrigerated, for up to a week before using.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
NOTES : If cooking on the stovetop, cook at medium hot, stirring
occassionally, until dark brown, about 55 to 60 minutes. Makes 3/4
cups.
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