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Cajun/roux
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Question
i am making corn and crawfish bisque and it calls for blond roux...to my knowledge blond roux is just butter and flower...is this correct?
Hi Andy!
To answer your question roux is made from equal amounts of fat (i.e. oil, butter, pork fat, whatever your preference) and flour. If you use butter be careful because it will burn faster than let's say vegetable oil. A blond roux is not cooked as long as a darker roux. It should, however, be cooked for at least 10 minutes on medium/low heat to make sure that the flour is cooked.
If you have any other questions, please don't hesitate to write me back.
Happy Cooking! :)
Tracey
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| Rating(1-10) | Knowledgeability = 10 | Clarity of Response = 10 | Politeness = 10 |
| Comment | Thanks so much for your prompt reply and expert advice. I also appreciate the additional resource. Sounds delicious and fun to prepare! | ||
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Tracey Gascon
Expertise
I have grown up under my mother`s skirt in the kitchen. I can remember cooking at the age of four. My love affair with the kitchen has led me to all sorts of cultures of food including German and most recently, Cajun and Creole cooking. I can answer questions dealing with most aspects of these cuisines and wish to share my knowledge that otherwise may not be in a cook book. I am not a chef (yet), but hope to be one sometime in the future. I have 30 years experience in my mother`s kitchen as well as my own.
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