[Sca-cooks] Russian food

[Pat Griffin]

Well, I guess my Cajun roots are showing, huh?

Lady Anne du Bosc
Known as Mordonna The Cook
mka Pat Griffin
-----Original Message-----
Master A alleges:


In the modern sense, at least, roux is generally wheat flour heated,  
even if briefly, with an oil or fat. It doesn't even have to be  
browned; you can have a "white" or "blonde" roux, and in classical  
French cookery, a roux rarely is cooked to a shade darker than peanut  
butter. However, there are fields of Creole and Cajun cookery where  
the cook prides him or herself on the ability to caramelize a roux so  
deeply it goes beyond simple brown and attains various mahogany and  
russet shades mixed with the dark-roasted-coffee browns, all without  
burning the flour (in theory, but then I think a lot of dark-roast  
coffee is simply burnt, too, at least in the US). Generally this is  
known as a "red" roux. Its thickening power is reduced as the roux  
gets darker, but you can use plenty and still thicken, plus it adds a  
distinctive flavor and color.