[Sca-cooks] Russian food
Stefan li Rous
StefanliRous at austin.rr.com
Sun Jul 23 20:35:32 PDT 2006
Adamantius clarified roux vs. gravy and the types of roux:
<<< 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 ...>>>
Thank you.
<<< Adamantius (STILL at ~50% power!!) >>>
See this file:
coffee-msg (92K) 7/ 8/06 Coffee and coffee-type drinks.
:-)
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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