SC - Re: sources of sources.
Decker, Terry D.
TerryD at Health.State.OK.US
Sat Jun 13 17:38:10 PDT 1998
Philip & Susan Troy quoted:
>> How long you brown
> > the flour determines the final color of the gravy, short time for white
> > gravy, browned well for up to 10 minutes for really dark gravy. It
> > develops a stronger, nutty flavor the longer it cooks (this is what the
> > Cajuns call a roux, BTW).
Well, the French certainly use the term roux as well. There are 3 classic
stages of roux:
white: cooked just enough to get rid of the starchy taste - no color change
- very strong thickening power.
blonde: also called "popcorn" roux because there is only a slight change of
color, but a distinct nutty flavor like fresh popcorn - strong
thickening power.
brown: dark, rich roux, usually takes up to thirty minutes to fully
establish
this roux - very little thickening power - very flavorful - most
people stop here.
The Cajuns have added an additional step:
black: extremely dark roux, cooking time is usually at least one hour (note:
this is usually taken from brown to black in a slow oven), extremely
flavorful, this is the difference between good gumbo and gumbo -
virtually no thickening power.
I am a newbie to this list - this was a non-period thread so I didn't think
this comment would hurt. A little about myself: In the SCA, my name is
Fergus Stout. I am from the Canton of Westgate, Barony of Stargate,
Ansteorra (that's West Houston folks). I have been active in the SCA for a
year after a 7 year hiatus. Although I am not currently in the industry, I
trained at Western Culinary Academy in Portland, OR.
Fergus Stout
ballentine at earthlink.net
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