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Message
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Posted on 12/5/11 at 10:31 am to gmrkr5
quote:
the consistency of the roux is better when cooked at a higher temp IMO
Well, I do that a little different. The consistency is always the same because I don't go by ratio, I go by spoon test.
I start with more oil than flour. Every 2 minutes or so I add small amounts of flour. When the roux is tan I scrape the spoon across the bottom of pot. If the 'canal' stays dry for 1 to 1.5 seconds it's got enough flour. If the scraped line fills back with liquid right away I add flour.
Once the spoon test is done then it's all about color. By cooking at a low-medium heat I can multi-task with the other prep. If I'm doing high heat I can't leave the pot alone at all.
Posted on 12/5/11 at 10:39 am to Zach
that's a pretty different way of making roux but hey, if it works then keep doing what your doing. i just find that the roux stays together better when cooked at a higher heat. less seperation when cooking etc... could just be my imagination but i used to cook roux slow as well and since i changed to high heat i just like the way it finishes better.
Posted on 12/5/11 at 10:41 am to Zach
How did the stir-fry go?
Posted on 12/5/11 at 11:03 am to CITWTT
quote:
How did the stir-fry go?
Good. But today she wants some throw back to her childhood comfort food so I got some Ball Park franks and whole wheat hot dog buns. That gives me a day off from more complicated cooking.
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