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| | Roux - Wikipedia, the free encyclopedia |
 | | Roux is a mixture of wheat flour and fat. | | | Darker roux, sometimes referred to as "blond", "peanut-butter", or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish, are often made with vegetable oils, as oil has a higher burning point than butter, and are used in Cajun and Creole cuisine for gumbos and stews. | | | Roux are most often made with butter as the fat base. |
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http://en.wikipedia.org/wiki/Roux
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| | Roux and flour-bound sauces |
| | Roux, a combination of butter and flour cooked on top of the stove, is the thickening agent for many important French sauces, notably the sauces mères or mother sauces from which all flour-bound sauces derive. | | | Sauce espagnole is made with a brown roux - in which the flour and butter are cooked until well browned - and a brown veal or beef stock. | | | Béchamel is made by adding milk to a white roux (roux blanc), in which the flour and butter are cooked just long enough to eliminate the taste of raw flour without colouring the mixture. |
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http://www.ibiblio.org/expo/restaurant/chef/roux.html
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| | Allrecipes Advice Roux the Day! |
| | Roux is pronounced "roo", as in rooster or kangaroo. | | | The reason you must use a roux, rather than just adding flour to your sauce to thicken it up, is that flour will clump and lump if mixed into a sauce by itself. | | | The color of a roux will depend on the temperature and time that you take to cook the flour. |
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http://allrecipes.com/advice/coll/all/articles/234P1.asp
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| | lobster glossary |
| | The predecessor of roux is a beurre manie, which is softened butter kneaded with flour. | | | Roux-Roux is a mixture of flour and fat that is used to thicken soups and sauces. | | | A roux is made up of equal parts fat and flour by volume and its type sepends on how long it has been cooked. |
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http://cooking-lobster.com/lobster-glossary
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| | Cookbook:Roux - Wikibooks |
| | Roux is a base sauce in French cuisine composed of equal parts flour and fat (usually butter), useful for making sauces, and for thickening soups or gravies. | | | A good roux will have a slight shine to it, and the texture of the flour won't be apparent through the butter. | | | It can be cooked to varying degrees (white roux, blonde roux or brown roux) depending upon the intended use, but you must at least cook away the raw flour taste. |
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http://en.wikibooks.org/wiki/Cookbook:Roux
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| | French Cuisine: roux |
| | White and blond roux are the source of creamy milk or light stock-based sauces, with butter used as the fat. | | | Brown roux form the base for rich meaty sauces and gravies, and can be made with butter or meat fats. | | | It isn't a sauce, A roux is a thickener for gravy or stew. |
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http://experts.about.com/q/756/1894838.htm
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| | How To Make Roux |
| | Roux is used to thicken soups and sauces. | | | A roux is a mixture of even parts of fat and flour cooked together to form a thickening agent. | | | White Roux – cooked for only a few minutes, it is used for white sauces. |
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http://www.chefdepot.net/roux.htm
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| | Roux - A Beginner's Guide - Cajun & Creole |
| | A white roux should cook for 8 — 10 minutes over medium heat; this is the perfect all-purpose thickener for sauces or gravies served with roasted pork, veal or poultry. | | | I then have ready-to-defrost-and-use roux for thickening sauces and gravies for roasted meats — and leftovers! | | | The ingredients for making a roux are equal parts of flour and fat. |
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http://www.bellaonline.com/articles/art12213.asp
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| | Roux - Glossary from Hormel Foods |
| | A thickening agent made from cooked flour and fat that is used to thicken sauces, gravies, and soups. | | | The accepted standard for the quantities of flour and fat to use for a roux is a ratio of 6 parts flour to 4 parts fat by weight. | | | All-purpose flour is most commonly used for a roux. |
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http://www.hormel.com/kitchen/glossary.asp?id=34095&catitemid=
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| | Cajun: Roux |
| | Roux is a flour mixture made by adding flour to your pan drippings in much the same way that you might make a cream gravy. | | | It is important to cook the flour and the fat for several minutes until you remove the raw flour taste from the roux. | | | I do have a recipe that uses roux in red beans - Giving it that Popeyes Fried Chicken taste. |
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http://experts.about.com/q/753/1794936.htm
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| | Chef Paul Prudhomme's Magic Seasoning Blends |
| | A dark roux is used with sweet, light meats such as pork, rabbit and veal, and also with fish and shellfish. | | | Traditionally a light roux is used with dark meats such as beef and duck. | | | Using a long-handled metal whisk or wooden spoon, gradually stir in flour, whisking constantly. |
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http://www.chefpaul.com/roux.html
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| | Tips for Making Roux |
| | Remember the darker the roux the richer the flavor that will be added to your dish. | | | Roux is nothing more than flour that has been browned in oil. | | | I like to make a light to medium color roux for my Cajun pork chops, but a darker roux for my Gumbo. |
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http://www.goodeatsoftexas.com/roux_tips.html
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| | Microwave Roux |
| | Roux is an equal mixture of oil and flour that is browned and used as a thickening base for many south Louisiana dishes such as stews, etouffees [a-too-fays], sauce picquants and of course, gumbos. | | | Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew. | | | ROUX [pronounced roo, as in kanga-roo] - Microwave Recipe from Jean K. Durkee's "Tout de Suite a la Microwave: a gourmets cookbook for French, Acadian and Creole recipes" Comments in [--] are from BayouBug's personal experience. |
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http://www.web-mom.com/recipes/roux.html
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| | Making a Roux - Cooking Louisiana |
| | Roux's can be made with butter and bacon grease also. | | | The roux you just saw was a "dark" roux, there are dishes that call for a "blond" roux that is naturally not as dark. | | | I read somewhere a while back where a guy made a 4 cup of flour roux and was asking why the dish tasted so funny when he and girlfriend ate their meal. |
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http://www.cookinglouisiana.com/Cooking/Making-a-Roux.htm
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| | Roux |
| | Roux is an important basic ingredient in many Cajun dishes. | | | The key to making a good roux is to brown the flour slowly until it appears a dark copper color. | | | But be careful — even a slightly burnt roux will ruin a dish. |
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http://www.cajunculture.com/Other/roux.htm
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| | Roux |
| | Continue to cook slowly, stirring with spatula, till roux is a dark rich brown. | | | Dark red-brown roux is recommended for poultry and seafood. | | | The goal is to get the roux to turn brown without burning it, without standing over it constantly, and without ending up with the overpowering taste of flour. |
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http://www.conknet.com/~planter/recipes/roux.html
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| | Features Item : Roux Reviews to Savoring Savory Flavors |
| | If a roux based on a plastic fat is used (such as beef tallow or chicken fat), or a plastic cottonseed oil, the end result is a paste or semi-solid. | | | Cajun brown roux can be made with lard, vegetable oils, bacon fat or even duck fat that is cooked to a dark brown. | | | Processed meat flavors, savory brown flavors, broth and stock flavors, vegetable flavors, and even roux flavors are staples of the culinary flavor larder. |
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http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item/0,1231,113065,00.html
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| | Norman Van Aken's Word on Food: Roux |
| | But roux, (known as farine frit or fried flour (!)) began to supplant this. | | | The common thickening agent used to give a sauce "body" before roux was toasted crumbled bread or crushed almonds. | | | Properly made, with flour cooked with butter for an appropriate length of time, roux was more digestible and lighter in the long run. |
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http://www.starchefs.com/NVanAkenTips/html/menu27.shtml
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| | RecipeSource: Queen Ida's Roux |
| | When roux is done, it will smell like well-cooked flour; it may taste and smell slightly bitter when sampled 'as is', but this doesn't mean it is burned. | | | After the roux is done, remove from heat to cool, but keep stirring constantly for the first few minutes. | | | Once roux has started to color, never leave the stove: ignore telephones, doorbells, children and the pets, and keep stirring. |
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http://www.recipesource.com/ethnic/americas/cajun/03/rec0307.html
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| | Real Cajun Recipes : : Roux |
| | Roux can be used to flavor or thicken gravies. | | | Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. | | | You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes. |
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http://www.realcajunrecipes.com/recipes/cajun/roux/44.rcr
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| | roux food preparation techniques preparing food |
| | Slightly darker, blond roux is darker and thinner in texture than a white roux, while brown roux is more pungent and nutty in flavor. | | | Brown roux, which has much less thickening power than white roux, is used primarily to thicken classic brown sauces and gravies. | | | A blond roux cooks for approximately 6 minutes. |
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http://www.recipegoldmine.com/foodprep/foodprep104.html
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| | roux_d : Roux sets the timer on the oven then lea |
| | She reaches for the wine bottle, examining the label to be sure that it will accompany the meal perfectly. | | | Roux nods her thanks as J.P. fills her wine glass and listens intently as he tells her about himself. | | | He spoke no words...but just stood there, waiting for Roux to look up from the wine bottle she was holding. |
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http://www.greatestjournal.com/users/roux_d/1158.html
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| | Honest Cuisine: With Roux My Heart is Laden |
| | : white roux for béchamel or white sauce, blonde roux for velout&; or yellow sauce, and brown roux for espagnole, or brown sauce. | | | Before roux, adding bread or breadcrumbs was the primary method to thicken soups and sauces. | | | But for brown rouxs, and especially dark Cajun rouxs, you could be talking about over an hour of standing at a stove stirring and stirring and stirring. |
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http://www.honestcuisine.com/archives/stuff/000658.html
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| | Basic Roux |
| | A roux is very hot and will burn the vegetables if left unattended. | | | If the roux is used immediately, then vegetables (onions, celery and bell peppers) can be added when the desired color is achieved. | | | Once the roux has cooled, skim off all excess oil (this will lower the caloric count and the oily flavor of the dish prepared). |
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http://www.acadiacom.net/custom/Rec_Tips/baseroux.html
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| | RecipeSource: Baked Roux |
| | When recipe calls for roux add an equal measure of water to whatever amount of flour is called for in the recipe. | | | A baked roux can substitute nicely in some recipes. | | | Put some (about 1/3 c.) of flour pie pan or cake pan which has been sprayed with PAM. |
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http://www.recipesource.com/side-dishes/spices/00/rec0097.html
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| | How To Make A Roux |
| | Roux may also be added to gravies to thicken. | | | Lower flame and continue stirring until roux is the desired color. | | | When the oil is hot, gradually add flour, stirring continuously until well mixed. |
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http://www.cajuncookingrecipes.com/makeroux/makeroux.htm
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| | Re: Roux versus Leroux |
| | The chef made a desert for the king, which was a type of gravy. | | | Before 1556, one of the French Kings, I think it was Henry, had a chef. | | | The King loved it and thus crowned the chef 'le Roux'. |
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http://genforum.genealogy.com/roux/messages/177.html
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| | Roux |
| | This product is for the cook with less time on their hands and demands great flavor and not all the fat. | | | With Kary`s dry roux you get a thicker gravy and 0% fat. | | | Simply add water to this lightly seasoned mix and simmer to desired consistency. |
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http://www.louisianacupboard.com/shop/Roux.html
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| | Food & drink- Roux and Gumbo |
| | roux unless I'm using roasted flour instead of roux, in which case I saute | | | that a roux is a key ingredient of gumbo. | | | I usually use roasted flour instead of roux because it cuts down on the |
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http://www.foodbanter.com/showthread.php?t=4810
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| | KGWN - Blonde Roux and Sauces |
| | Cook for 3-5 minutes or until roux is cooked into sauce, gravy, or soup. | | | Boil water add chicken or beef base depending on what you are making and dissolve in water, add roux whisking as you add remember don't add to much add a little at a time to thicken to consistency you wish to have, as roux heats it gets thicker. | | | Add onions, mushrooms, red wine and heavy cream to the sauce and you will have a hit success with this topped over tender loin. |
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http://www.kgwn.tv/recipes/recipes/381781.html
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| | cookingvillage Tiptionary Roux |
| | TIDBIT Roux is a simple mixture of equal parts flour and fat, cooked to improve the flourâs flavor. | | | • Dry roux: A shortcut to a dark roux is to cook the flour, stirring often, in a dry skillet or saucepan over medium heat until well browned. | | | The color and flavor of a roux are determined by the length of time the mixtureâs cooked. |
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http://www.cookingvillage.com/cv/kw/tiptionary_results/0,1755,sLang=us&sLet=R&iSCat=681,FF.html
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| | Alibris: Roux |
| | Michel Roux : life is a menu : reminiscences and recipes from a master chef | | | Michel Roux Jr., a second-generation chef and restaurateur, has won international renown for his lighter, "modern French" cuisine,... | | | It was London's first Michelin three-star restaurant, the place where diners enjoyed the finest French cuisine, and still do after 35 years: now you can recreate the exquisite Le Gavroche experience in your own home. |
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http://www.alibris.com/search/books/author/Roux
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| | Food & drink- Roux Help |
| | For a blond roux (no browning in the pan), that | | | A brown roux needs long cooking and a lot of stirring so | | | the color of peanut butter, and a dark roux, slightly darker than |
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http://www.foodbanter.com/showthread.php?t=2648
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| | BW Online December 4, 2001 Absolut Michel Roux |
| | Eventually, Roux managed to convince Warhol to do an Absolut ad -- no mean feat, since Warhol didn't drink alcohol and didn't particularly want to be associated with a liquor company (he originally had intended to do an ad for a Swedish mineral water). | | | A vodka flavored with spices such as fennel, caraway, and anise that are used in making the Swedish drink aquavit, OP is backed by a $2.5 million ad campaign that kicked off in July. | | | There's a famous chef in London by the name, too, but the Michel Roux I want to talk about is the one who brought us those ubiquitous ads for Absolut vodka. |
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http://www.businessweek.com/bwdaily/dnflash/dec2001/nf2001124_7329.htm
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| | Recipe(tried): roux making |
| | When I make a roux, I use 1 cup flour and 1 cup oil. | | | the roux on medium heat until it becomes the color of chocolate. | | | My husband, being the Louisiana native that he is,taught me to constantly stir |
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http://www.recipelink.com/gm/1/2546
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| | Waveform Various Artists (Voodoo Roux) |
| | Roux means sauce or at least the ingredients in sauce -- and have we cooked up something for you! | | | You want zesty, international flavors along with that secret recipe that only Waveform can offer? |
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http://www.waveformhq.com/voodoo.html
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| | Cooks.com - Recipes - Roux |
| | Mix together in a thick pot or pan with no-burn handle. | | | The Gourmet Detective is "kidnapped" by a mysterious cadre of female chefs who want him to find a missing cookbook... | | | The typical Cajun roux is a blend of... |
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http://www.cooks.com/rec/search/0,1-21,roux,FF.html
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| | Recipe(tried): Roux |
| | Brown the flour in the heated skillet before | | | Cook and stir about 10 minutes more until | | | If you want a dark roux, prepare the roux |
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http://www.recipelink.com/gm/1/2288
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| | Roux, Mehlschwitze - Warenkunde - Definition - Glossar - Lebensmittellexikon |
| | Das Produkt aus zerlassener Butter oder anderen Fetten und eingerührtem Mehl wird als Roux bzw. | | | Darum eignen sich wasserhaltige Fette wie Butter oder Margarine, deren Rauchpunkt bei etwa 120 °C liegt ausschließlich für die Zubereitung von weißer Roux. | | | Blonde oder braune Roux eignet sich zum Binden von braunen Saucen oder Suppen. |
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http://www.lebensmittellexikon.de/r0000530.php
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| | fans/of Roux (from Chocolat) |
| | Vianne tries hard to guess what Roux's favourite type of chocolate is, but continually fails. | | | When they stop at the French village of Lansquenet, they are met with scorn by the people of the village who want nothing to do with gypsies. | | | Roux is a gypsy, part of a group of people who travel by sea and stop at villages. |
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http://www.alitheia.org/fan/roux/about.html
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| | VCU Obesity Surgery Center Roux-en-y Gastric Bypass |
| | The Y limb (arrows) carries digestive juices from the bypassed stomach, pancreas, liver, and duodenum to the remaining intestines. | | | The Roux limb carries food to the remaining intestines (see arrows). | | | The Roux limb is then passed up to the pouch. |
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http://www.vcu.edu/lesspainsurgery/obesity/gastric.htm
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| | Trophée des Grimpeurs: Laurent Roux bester Kletterer |
| | Ich werde nun die Tour de Romandie fahren und dann ein Höhentrainingslager absolvieren. | | | Seine Mannschaft organisierte die Nachführarbeit, als eine erste Ausreißergruppe auf Initiative von Emmanuel Magnien (FdJ) auf und davon ging. | | | Roux, der im Frühjahr mit guten Klassiker-Plazierungen (10. |
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http://www.radsport-news.com/news/grimp99.htm
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| | Laurent Roux war mit Amphetaminen gedopt |
| | Amphetamine gehören zu den sogenannten Stimulantien, die als Aufputschmittel genommen werden. | | | Der 26 Jahre alte Roux, bester Franzose in der Frühjahrssaison, ist seit einigen Wochen wegen seiner Verwicklung in die Lavelot/Sainz-Affäre ("Dr.Mabuse"-Fall) von seinem Team suspendiert. | | | Nun droht Roux eine längere Sperre und die fristlose Kündigung durch seinen Rennstall. |
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http://www.radsport-news.com/news/roux.htm
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| | Roux Lab |
| | E. HEGINBOTHAM, "Rapid intracellular TEA block of the KcsA potassium channel", Biophys. | | | H.A. ROUX and M. KARPLUS, "Solvation Thermodynamics: An approach from Analytic Temperature Derivatives", J. | | | J, ROUX and M. KARPLUS, "The Normal Modes of the Gramicidin A Dimer", Biophys. |
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http://thallium.med.cornell.edu/RouxLab/publications.html
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| | Roux - Cheapest Prices Online! |
| | Orly Salon Nails Aussie Raw Textures Biotera Pupa Color Kits Bulgari Kiss My Face Cover The Gray Roux | | | Denman Boys In The Bottle Carita Merderma Head Wear Smooth N Shine Graham Webb Essential Elements Roux | | | Thank you for using our site to shop for Roux! |
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http://shoppingarea.host.sk/Roux_180.html
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| | SSAT - 1999 Abstract: 2190 STANDARD ROUX-EN-Y GASTROJEJUNOSTOMY VS 'UNCUT' ROUX-EN-Y GASTROJEJUNOSTOMY: A ... |
| | Roux-en-Y gastrojejunostomy is a common method of reconstruction after subtotal gastrectomy. | | | In the "uncut" Roux patients there were no staple line dehiscences (mean follow-up 16 months, range 1-48 months). | | | Maintaining myoneural continuity has been proposed to decrease the incidence of Roux stasis syndrome, with an "uncut" Roux-en-Y, a modified Billroth II gastrojejunostomy in which staples occlude the afferent jejunal lumen, while biliary and pancreatic secretions are diverted distally through a jejunojejunostomy. |
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http://www.ssat.com/cgi-bin/abstracts/99ddw/ddw119.cgi?affiliation=other
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| | Chris Roux |
| | The calling to priesthood stayed strong, however, and Roux spent a year in college seminary. | | | “That was sort of always there, through grammar school, high school, dating and everything else,” said Roux, now 36 and anticipating ordination by 2002. | | | He said support from his family, brother seminarians and the people he will someday serve as a priest has been invaluable while in formation. |
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http://benedictine.stvincent.edu/seminary/vocations/roux.html
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| | Player Bio: Antonin Roux :: Men's Ice Hockey |
| | In four years, Roux amassed 237 points in 208 games. | | | Roux made an immediate impact as a rookie last year and will look to improve this season, adding depth to the forward position. | | | Before Brown: Antonin Roux spent four years (1999-2003) playing Junior "A" hockey, most recently with the Pembroke Lumber Kings... |
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http://www.fansonly.com/schools/brow/sports/m-hockey/mtt/roux_antonin00.html
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