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Make A Roux (justin Wilson)

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CATEGORY CUISINE TAG YIELD
Cajun Cajun, Sauce 1 Batch

INGREDIENTS

1 Part oil, shortening bacon
Drippings, olive oil cook-
Ing oil, lard or a combina-
Tion of these
2 To 3 parts all purpose flour

INSTRUCTIONS

If I want a thick roux, I use 3 parts flour to 1 part oil. If I want  a
thin roux, I use 2 parts flour to 1 part oil.  Mix the flour and oil in
a heavy pot.  A black iron skillet or a  Magnalite skillet works best.
Cook on medium heat slowly as the roux  changes from a cream color all
the way to a dark chocolate color.  After the roux is past a medium
brown, you've got to stir the roux  constantly to keep it from burning.
If you do burn the roux, throw  it out, wash the pot and start over.
The way I make a roux it takes  from 45 minutes to more than one hour
before it gets dark as I like  it. I use a dark roux for all my gumbos
and sauce piquants. For some  gravies and sauces it is not as important
to make the roux so dark.  Some milk based soups call for a light
colored roux. Even so, I  usually make my lightest roux about the color
of the water in the  Mississippi at Baton Rouge.  After my roux is
cooked as dark as I want it, I add my chopped  vegetables, like onion,
bell pepper, and celery. I stir after each  addition and love to hear
the chopped onions sizzle in the hot roux.  It starts to smell pretty
good when the vegetables are added. Bell  pepper and celery are taste
killers, so don't use too much. You can  use as much onion as you like.
After the vegetables have cooked  awhile and the onions are clear, put
in the chopped parsely and green  onions. I put in a little cold water
or stock and then add fresh  minced garlic, and stir all the time.
After the garlic has cooked  awhile, I stir in the liquids and all the
other ingredients to make a  gumbo, brown gravy hash or stew.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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