Whether you're making a creamy, creamy white sauce for a Thanksgiving dinner or making a homemade macaroni with cheese, you need to prepare a redhead first. Here's how.
You had a lot of dishes that use a roux, even if you did not know it. Learn the secret to soups and rich sauces by following these easy steps.
What's a Roux?
Let's start with the basics. If you are wondering how to pronounce this French word, omit the "X" – it is pronounced "roo". Made from equal parts of flour and fat, roux is used to thicken sauces, sauces, soups, etc. Although you can use any fat to make a roux, clarified butter is traditionally used in many recipes.
Clarified butter is a beautiful, golden-colored butter made by removing protein from water and milk. When you remove the components from the water and milk, the butter can be heated to a higher temperature and does not burn as fast. Do not panic, however, you can undoubtedly make a red with old ordinary butter; just keep an eye on it and do not let it burn.
How to make a red
Perhaps you have only used cornstarch to thicken the soup or sauce. Learning how to make a red is super easy nutritional value.
An important thing to keep in mind is that you need less cornstarch to thicken than if you use a roux. Although using a cornstarch mix is quick and convenient, if you're looking for succulent soups or stews, a roux is always the best solution. Follow these three steps to make one.
Warm up your fat
Whether you choose to use melted bacon fat, butter or even olive oil, you have a choice, but make sure it complements the dish you prepare. For example, if you are preparing a bacon and cheese macaroni, once your bacon is cooked, use this delicious remaining liquid fat to give your red a maximum of flavor.
Stir the flour
Remember that the ratio is always equal to fat and flour; to be precise, measure it by weight, not by volume. So, if you have a digital scale in your kitchen, use it. If you do not have a scale, do not worry, you will still be a beautiful red.
The use of a whisk helps to incorporate the flour into the butter without leaving large pieces. You will notice that by combining flour and butter, it forms a thick and pasty consistency. You will want to cook the roux for at least a minute or two so that the taste of the pasty flour disappears.
Add a liquid
Creating a roux for a sauce will usually be your first step. the addition of liquid will come after the end of your roux. When you add liquid to a roux, the starch molecules contained in the flour absorb the liquid and expand, creating a thick sauce or soup.
Your red is already hot, so adding your hot liquid will create gentle and pleasant results. Do not forget that adding a cold red to a hot liquid or a cold liquid to a hot red can create a lumpy sauce that is not very pleasant for the palaces.
Different varieties of Roux
A recipe can use different variations of roux; whether white, blond or brown, we are here for you. The duration of cooking a roux will make its color darker and give it different flavors.
You only cook a white roux for a few minutes, until it turns a pale yellow color, just enough to eliminate the taste of the flour. Use white roux for something like a fish chowder or béchamel sauce.
A blond redhead uses the same steps but is cooked for about a minute and is darker in color. You can use a blond red for cheese sauces and light gravies.
Finally, a less common brown roux is cooked for several minutes or until it turns brown. Brown red is used for brown sauces as a Spanish or half-glaze.
What types of recipes use red?
You have already learned some classic dishes that use a roux to create a creamy and desirable, but here are some examples of recipes that will probably require roux.
If you are making a gratin dish, such as a cauliflower or Brussels sprout au gratin, prepare a blond redhead before mixing the liquids that your recipe calls for.
Rather than using a box of mushroom cream for your chicken pie, try creating a roux. Mix some cream and seasonings to create a unique pot pie.
Avoid Alfredo sauce purchased in stores; create your own version without preservatives. Start with a roux, then add the chicken broth, cream and freshly grated parmesan cheese.
Nothing better than waking up with cookies and homemade sauce. Test a few ingredients until you get your best version of sausage sauce. Your family will love it.