[Sca-cooks] Russian food

[Phil Troy / G. Tacitus Adamantius]

On Jul 23, 2006, at 10:56 AM, Pat Griffin wrote:

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

It did cross my mind that we might be veering slightly to the Cajun  
side of France, and I had a suspicion or two as to why ;-).

Adamantius


>
> 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.
>
>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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