Скачать или смотреть How To Make a Dark Roux - Cajun Recipe

Roux is usually described as being white, blond, or dark. This somewhat oversimplifies the large range of colors and flavor profiles which roux can have. A white roux is barely cooked at all before liquid is added, and has the greatest thickening power. A blond roux is cooked just enough to impart a little color and toasty flavor, and it still thickens fairly well. A dark roux is generally cooked until the flour is very toasty, the color of chocolate.

It is important to stir the roux frequently to prevent it burning, especially as the roux darkens. Once all the moisture has been eliminated, the roux will start to darken much more quickly.

Generally, liquid is added to the roux once it has reached the desired level of toastiness. However, if is desirable to do so, a large amount of roux may be prepared all at once and some or all of it refrigerated until it is needed. It should last at least a week in the refrigerator, or longer in the freezer.

Makes about half a pound of dark roux, enough for 2-3 quarts of soup.

Equipment:
• heavy-bottomed saucepan
• wooden spoon or heatproof spatula

Ingredients:
1⁄4 cup butter
1⁄4 cup neutral, high smoke-point oil (such as grapeseed, cottonseed, or canola)
1 cup AP flour

Procedure:
1. Place the saucepan over at most medium heat.
2. Add the oil and butter and allow it to melt.
3. Add all the flour to the butter once it has melted, and stir together.
4. Stir frequently, being sure to scrape the entire bottom of the pan frequently.
5. Continue to cook the flour-butter mixture until it reaches the desired color.

Music: http://www.bensound.com/royalty-free-...