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Bushman
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Posted 3:32 pm, 09/18/2007
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When I lived in Louisiana ,I ate a restaurant and got to be friends with the chef.We were talking about roux one night and told to look at wall in the kitchen.It was a multi colored brick wall ,he had certain bricks picked out that was the color of the roux he was using for different dishes.Some were dark some brown and others were lighter tones .It was his way of judging the darkness of the roux and the way he taught other cooks.
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whitehawk
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Posted 11:39 am, 09/18/2007
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Jason:
Actually, the way I spelled rue is my own phoenetic spelling. I follow the Mark Twain rule of spelling which states that the world is too large to exclude words to only one spelling. To creative with spelling, math, and facts, in general. Makes for a more amusing life.
Actually, rue is spelled roux. Here are some interesting sites re: roux and definitions, types, etc. Wordaholics may enjoy some of these sites.
A mixture of fat and flour gently cooked together, used to thicken soups or stocks.
thefoody.com/glossary/glossaryr.html
A cooked mixture of flour and a fat used as a thickener in a sauce or soup.
www.romwell.com/cookbook/Glossary/glossary.htm
flour and oil mixture used to start almost all Louisiana dishes.
www.louisianatravel.com/louisianafun/family/ladictionary/
A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.
www.newitalianrecipes.com/cooking-terms.html
is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.
www.cooksrecipes.com/cooking-dictionary/R-search-results.html
a mixture of melted fat or butter and flour which is the basis for most sauces
www.livingonadime.com/terms.htm
Base of gumbos or stews, made of flour and oil mixture.
www.cs.wisc.edu/~jmeaux/cajundict.html
There are three types of roux—brown, blond and white—although all are made in essentially the same way by melting butter and stirring in flour. Roux is used in soups and sauces and is a staple of Cajun and Creole dishes.
wgby.org/localprograms/onthemenu/pages/recipes/glossary.html
An appareil containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees (white, pale/blond, or brown), depending on its intended use.
www.glutenfreeda.com/glossary.asp
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