SC - RE: roux from a newbie

[J. Scott & Arisa Ballentine]

Thank you Ras. At this point (8 hours to go) it looks like a gloopy mess but
anticipate the texture you are speaking of. Although I am a "fly by the seat
of your pants" cook, and because I have never made this before, I am doing a
test run before I actually mass produce this for Dragons Revenge on Labour
Day weekend.

The first batch will have fresh ginger in it but since I am not a huge fan
of the flavour will be trying it without the ginger as well.

Will this have any bearing on the outcome of the butter or is it just a
flavour enhancement?

Micaylah


>In a message dated 6/13/98 9:08:13 AM Eastern Daylight Time,
>dy018 at freenet.carleton.ca writes:
>
><< What I need to know in 8-10 hours is the consistency it should be when its
> done. (ie, pudding like, yoghurt like, etc.)?
>  >>
>
>It should have the consistency of a VERY thick tomato sauce with little or no
>evidence of clear water in it. Simoply put some on a plate. And blow to cool.
>If water seperates out, continue cooking on low heat. Some people have other
>ways to tell but this is my method.
>
>So far as taste, it is hard to describe. Sort of like a very spicy apple pie
>type taste. Describing flavors is very difficult since flavor terms themselves
>are descriptive in their own right. :-)
>
>Ras
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