Dry "roux" (dry-pan Toasted Flour)

CATEGORY	CUISINE	TAG	YIELD
	Cajun	Cajun creol, Information	1	Servings

INGREDIENTS

All-purpose flour

INSTRUCTIONS

INTRO: The "Dry Roux"  The traditional roux is an important element of
many Cajun and Creole  dishes. It is a mixture of half flour and half
fat (oil or butter)  cooked to progressive degrees of color from blond
to brown depending  on the richness and the "smokiness" of the flavor
you are striving to  achieve, the brown roux being the richest. This
typical ingredient is  a problem to low-fat low-calorie,
low-cholesterol cookery because of  its high oil content, but making a
"roux" without the oil is simple.  PREPARATION: Use all-purpose white
flour.  ~Put the flour in a heavy skillet and place over moderate heat.
Stir  the flour around often with a wooden spoon as it cooks.  ~Pay
attention to the cooking because the flour will take a few  minutes, 5
or 7, to begin coloring. At this point you have a blond  "roux.'' For
the next 5 or 7 minutes it will darken until it reaches  a light wood
color. Stir constantly to keep the flour in the bottom  of the skillet
moving so it will not burn, and so all the flour in  the pan will color
evenly. The whole process takes about 15 minutes  of close attention to
get a good rich " roux. "  ~Whether or not you are familiar with
cooking a roux with oil, you  must pay attention to the color here
because when the flour is cooked  without oil it will not become as
brown as we eventually want it to.  That is, not until you mix it with
an equal amount of liquid to add  it to a dish. At that point the
moisture will cause it to darken  properly.  ~The recipes call for "dry
roux" in quantities of a tablespoon or so  at a time. What you don't
use immediately can be stored  unrefrigerated in a tightly capped jar
almost indefinitely.  >Source : Louisiana Light (1990) Roy F. Guste,
Jr. (NY: Norton  0-393-02714-7)  Recipe by: Louisiana Light by Roy F.
Guste, Jr. (1990)  Posted to EAT-LF Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb  07, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 455 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 0mg Sodium: 2.5mg Potassium: 133.8mg Carbohydrates: 95.4g Fiber: 3.4g Sugar: <1g Protein: 12.9g

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