Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, dry roux. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Dry Roux is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Dry Roux is something that I’ve loved my whole life.
Making a roux is a delicate process. It is easy to lose your patience, turn the heat An alternative to the traditional oil and flour roux, is a dry roux made in the oven. Follow Chef Bourque as he makes his oil-less dry roux.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook dry roux using 2 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Dry Roux:
- Get Roux
- Make ready 2/3 cup flower, plain white
Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. A roux basically takes the consistency of a liquid from thin and drippy to a classic sauce consistency that coats the back of a spoon. It's not the only way you can achieve that thicker saucey consistency.
Steps to make Dry Roux:
- Make sure your skillet and your stirrer are very dry.
- Put as much flower in the skillet as you want to turn into roux.
- Keep in mind two factors. Head room is needed because you have to stir it. Also, if you do too much it will take all day. I only do about 1/4 inch deep in a 6 inch skillet.
- No preheat needed, just slap it in your toaster and set it on 400°F Bake. Make sure that the top and bottom burners are going.
- Oven thermometers are good since some toasters may get too hot.
- When the flower starts to tan, stir it up then thereafter every 15-20 minutes depending on how gutsy you are.
- Use a long handled implement so you don't get burned.
- Toast it until it is the color of chocolate. The darker the roux, the richer the flavor!
Cooking it more will dry out the roux and will not help it retain moisture. This roux is added to remaining liquids in the yeast bread recipe. The water roux traps and retains moisture during baking. Using this technique is similar to adding pudding to a pudding cake. See more ideas about Water roux, Food, Recipes.
So that is going to wrap it up with this exceptional food dry roux recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
