Fun Stuff > CHATTER
A Cooking Thread?
Aimless:
"start low, go slow" works for roux as well :o low heat, thick bottomed pan. There's also hydrated flour that basically never gets lumpy. Alton Brown showed, on Good Eats, how to make roux in the oven, very easy and clean. I don't think there are good substitutes for roux when it comes to flavor tbh. Use cuts with lots of collagen, braise the meat at a low temp (wrapped in foil in the oven for example) and let the stew rest overnight after it's done
Aziraphale:
--- Quote from: Aimless on 28 Sep 2014, 00:39 ---"start low, go slow" works for roux as well :o low heat, thick bottomed pan. There's also hydrated flour that basically never gets lumpy. Alton Brown showed, on Good Eats, how to make roux in the oven, very easy and clean. I don't think there are good substitutes for roux when it comes to flavor tbh. Use cuts with lots of collagen, braise the meat at a low temp (wrapped in foil in the oven for example) and let the stew rest overnight after it's done
--- End quote ---
Papersatan: What gives me trouble is the gas range. Growing up, I had electric, which is a heck of a lot easier. My gas range seems to have only three settings: low, medium-ish, and towering inferno. Either of the first two just leave the roux uncooked, and the third browns it to a point where it's unusable. I never have that problem on an electric, but that's not what I've got. Those roasted veggies sound good, by the way, especially with the chicken/apple sausage (and if you haven't tried that chicken/apple sausage in an omelette -- along with some onions and Swiss -- go for it).
Aimless: agreed, there is no substitute. Besides, it limits what I can do for sauces and gravies. It's a bit frustrating knowing what you need to do to get something right and yet managing to screw it up every last time. I'll have to look for the Alton Brown tutorial.
Thanks, both of you, for the tips.
Aimless:
//www.youtube.com/watch?v=JvmjWpq0Vk8
TheEvilDog:
If you are making a roux, take the melted butter off the heat when you're adding the flour. The butter is going to be hot enough that you can add the flour and mix it together.
Also, be mindful of what type of roux you're making, as this can affect the thickening effect and the taste of the dish. A white roux really doesn't add much flavour to a dish, but it is the best for thickening the dish. Conversely, a dark or black roux do not have as much thickening power, only about a quarter that of white roux. Then you have a blond roux (also know as peanut butter colour), which adds a distinctly nutty flavour to the dish.
If you still want to look for alternatives, you can try Potato starch - it's tasteless and gluten-free. It works well in stews, soups and sauces. One caveat though, while it can withstand high temperatures, don't use it in dishes that require boiling.
Aziraphale:
--- Quote from: TheEvilDog on 28 Sep 2014, 09:31 ---If you are making a roux, take the melted butter off the heat when you're adding the flour. The butter is going to be hot enough that you can add the flour and mix it together.
Also, be mindful of what type of roux you're making, as this can affect the thickening effect and the taste of the dish. A white roux really doesn't add much flavour to a dish, but it is the best for thickening the dish. Conversely, a dark or black roux do not have as much thickening power, only about a quarter that of white roux. Then you have a blond roux (also know as peanut butter colour), which adds a distinctly nutty flavour to the dish.
If you still want to look for alternatives, you can try Potato starch - it's tasteless and gluten-free. It works well in stews, soups and sauces. One caveat though, while it can withstand high temperatures, don't use it in dishes that require boiling.
--- End quote ---
I think I'm going to try the oven variant first (thanks, Aimless!). TheEvilDog, I've used white for cream and cheese sauces, and I typically go on the lighter side of blonde-ish for gravy. I've even debated getting either an electric hot plate or one of those portable induction thingies, partly for roux, but partly also for times when I could use a fifth burner...
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