[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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