FW: SC -

[Decker, Margaret]

Roux is classical french method of thickening sauces and gravies that came in
to being in France around the mid17th century though there are hints in
earlier books.This happened because of a little revolution in plowing method
and in grain plantin{ie wheat} and finally the milling process which aloud a
finner whiter flour to be produced.Now back to roux,ther are two classic stles
blond or brown these are achived by cooking the flour or not brown is cooked
and blonde is not.Brown roux flour is browned in a low none convection
oven{convection ovens blow hot air can you imagen}for a long period of time
like 250 F for 8-12 hours usually started in the evening stirred several time
and than covered loosly and left overnite.The next day clarified
butter{removal of impurities by cookink} is add by equal weightboth products
should be of similar temps to prevent lumping and poor incorporation. They are
now "cooked" over the top of the stove in heavy bottomed pan to futher
incorpoate and remove any futher impurities this take about 20 mins. for about
2lbs. of roux and stirring is VERY critical near the end of the process.hew
aren't yyou glad you asked?
Now blond roux is very similar except you do not cook the flower you just
combine it with the clariefed butter and cook but the process is comparatively
longer because of the  uncooked nature of the  flour so it usually doubles
cooking tine and you need to watch it carefully so it does not scortch or burn
Uses blonde roux is for white or yellow sauces brown is for well brown ones
they have a great capacity for thickening because of the starch expansion you
created. there are merid of take offs on these two "classic" roux the best
know are the lousianna brown and black roux other thickener related are bure
menurie{raw butter and white flour mixture of equal wieghts formed into a
paste and used last min} and white wash flour and water mixture to thicken
gravies in the usa. One note on fricasse and such a lot of this cooking is
from the west counties of England{Devon cornwall the marches}and Wales where
it still is in use today welsh rarebet, penna cream chipped beef creamed
potato creamed codfish and an old favorite in cent. PA. waffle and creamed
chicken Well i hope I have benn informative and if I can be of futher service
just hollor;Joram
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