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  1. #1
    Senior Member prplchknz's Avatar
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    Default I need help with sauces and rouxes these are my weak points

    what's yours in cooking?

    I can not seem to make a decent white sauce (the one with flour butter and milk) or roux any tips?

    I'm thinking this can be a thread where people troubleshoot
    In no likes experiment.

    that is all

    i dunno what else to say so

  2. #2
    failure to thrive AphroditeGoneAwry's Avatar
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    I make a pretty goud roux.
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    The more one loves God, the more it is that having nothing in the world means everything, and the less one loves God, the more it is that having everything in the world means nothing.

    Do not resist an evil person, but to him who strikes you on the one cheek, offer also the other. ~Matthew 5:39

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  3. #3
    Senior Member prplchknz's Avatar
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    I wish I did, I can make most things, but when it comes to a roux i have to ask my mom for help and i know how it's suppose to work in theory but some how it always comes out wrong when i attempt it myself
    In no likes experiment.

    that is all

    i dunno what else to say so

  4. #4
    Senior Member Tiltyred's Avatar
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    I guess my tip would be to take your time, stir like mad, and don't let your pan be too hot. If it comes out lumpy, you can always sieve it. If it's not for company, sometimes I just make a flour/water slurry and add it to hot milk/butter, rather than try to add milk to the milk/butter combination that's already made up its mind to glop together. That cheat will work for a white sauce but not for a roux, of course.

  5. #5
    failure to thrive AphroditeGoneAwry's Avatar
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    The main thing about roux is you cannot be afraid. You have to pay constant attention to it and push it to the last minute, then push it even farther if you want a good flavor out of it.

    My Roux (taught to me by my Cajun MIL):

    *First chop one half onion in small pieces and have ready nearby.

    4 large spoons (you know Cooking spoons) of white flour, slightly heaping.
    4 of the same spoons of cooking oil (nothing heavy--no olive, must be corn or canola or vegetable)

    Mix flour and oil with spoon in cast iron pot (dutch oven) over med-high heat stirring constantly, scraping bottom well. Roux will get progressively darker and eventually start smoking. Keep stirring!! Don't wuss out. It must be the color of dark copper pennies to taste the best, but do not burn it!! When it is at this stage, dump in the onions and stir them well. They will cool the roux off and keep it from burning. After a few minutes, add water gradually and stir. Thicker roux is good for étouffée, and thinner roux for gumbo. Just add water ad lib, until it is the consistency you like, then add salt to taste ( I add about 1.5 T or so). Then add other ingredients as desired, like meat/okra/seafood/crawfish and cook until done.


    So easy once you get the hang of it, and guaranteed to impress!
    Ni/Ti/Fe/Si
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    ~Torah observant, Christ inspired~
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    The more one loves God, the more it is that having nothing in the world means everything, and the less one loves God, the more it is that having everything in the world means nothing.

    Do not resist an evil person, but to him who strikes you on the one cheek, offer also the other. ~Matthew 5:39

    songofmary.wordpress.com


  6. #6
    Senior Member ceecee's Avatar
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    Quote Originally Posted by prplchknz View Post
    what's yours in cooking?

    I can not seem to make a decent white sauce (the one with flour butter and milk) or roux any tips?

    I'm thinking this can be a thread where people troubleshoot
    Without knowing exactly where it's going wrong, I'll give you some suggestions.

    Measure. I don't know if people understand the amounts of fat to flour are not variable, they are always of equal amounts. 2 tablespoons of fat of fat requires 2 tablespoons of flour. Cook on lowest heat for 4-5 minutes. Add 1 cup milk, stock or whatever liquid gradually. Whisk. A flat whisk is sometimes more helpful than a traditional one. If adding vegetables like onion, cook it in the fat prior to adding the flour. If you need a thick or thin sauce, the fat/flour amounts go up or down but always stay equal. This is something that you just have to practice. Keep an eye on your heat too.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  7. #7
    Senior Member prplchknz's Avatar
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    Quote Originally Posted by ceecee View Post
    Without knowing exactly where it's going wrong, I'll give you some suggestions.

    Measure. I don't know if people understand the amounts of fat to flour are not variable, they are always of equal amounts. 2 tablespoons of fat of fat requires 2 tablespoons of flour. Cook on lowest heat for 4-5 minutes. Add 1 cup milk, stock or whatever liquid gradually. Whisk. A flat whisk is sometimes more helpful than a traditional one. If adding vegetables like onion, cook it in the fat prior to adding the flour. If you need a thick or thin sauce, the fat/flour amounts go up or down but always stay equal. This is something that you just have to practice. Keep an eye on your heat too.
    I always measure and i always whisk
    In no likes experiment.

    that is all

    i dunno what else to say so

  8. #8
    Senior Member ceecee's Avatar
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    Quote Originally Posted by prplchknz View Post
    I always measure and i always whisk
    What happens to the sauce exactly?
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

  9. #9
    Senior Member prplchknz's Avatar
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    it's lumpy
    In no likes experiment.

    that is all

    i dunno what else to say so

  10. #10
    Senior Member ceecee's Avatar
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    Quote Originally Posted by prplchknz View Post
    it's lumpy
    Try a spoon instead of a whisk. Or do what my mom does and use a handheld blender after it's done. Also warm the milk or liquid first. Not boiling, just not cold. You may want to try gravy flour too. I know this helps a lot of people.

    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

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