3 May, 2005
Roux a Mamma would be thankful forPosted in : Uncategorized on by : wesleytyler
Roux a Mamma would be thankful for
If a single Cajun gentleman is introduced to a lady, he will have
two questions: "Can you back up a trailer, and does your Momma make
a good roux?"
The Thanksgiving gravy it great with a little roux. Caution - handle
with great care! It is known as Cajun napalm. It's hot, and sticky,
and burns very deeply. Use protection!
It is essential to use an oil that has a high burn temperature. I
like peanut or grape seed.
Find a well-seasoned pot. A heavy copper, stainless steel or other
metal works better than any non-stick surface because of the high
Heat one part of oil until it is just below smoke temperature. Yes,
you may see some smoke as a warning...ease back on the temp a
little, but keep it high. After turning off the smoke alarm, add an
equal part of bleached all-purpose flour. Use a whisk and keep
stirring. Be careful, a tiny bit of this hot-oil flour is deadly.
Continue adding flour until the result is 2 parts flour to 1 part
oil. Stir, stir, stir! If the roux burns, it becomes a non-edible
weapon. Lower the flame and continue to stir until the roux is the
color of a dark penny...a somewhat reddish color (roux
means "reddish" in French). It could take 45 minutes.
Add to the gravy and watch the pleasantly surprised faces when they
taste your gravy ...and tell them it's a family secret!
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