During the 17th century, roux was introduced by the French as a thickener (equal amounts of flour and butter, oil, or bacon fat cooked for a short time)
In French cuisine, roux is white, blonde or brown, depending upon the sauce it is to be used in. Créole roux is basically the same, but because it is cooked longer, its color begins where French roux ends. Roux is used in Cajun cuisine for flavor rather than for thickening as it displays a rich, deep nutty flavor. It is said to be the secret ingredient in Cajun food.
Given this almost mystical aura of a substance spoken of as difficult to do well, the ranch hand made his first "roux" today with a bit of trepidation.
Well hell, Wright City milk gravy is harder to do right? The old fat boy just put two stick of butter in a pan, melted them puppies, and slowly whisked in a cup of flour. Keep "whisking" like a bandit til the roux turns the magic "color" and smells larupin' good and ya be done.
Then all that remained was to spend the next four hours hackin' and choppin' on veggies, measurin' spices, makin' "stock", and peeling/deveining shrimp to prepare to cook the coup de gras (cajun word for work your butt off for half a day to cook according to the recipe)?
More on the next blog about the actual "dish" as too tired from cooking that sucka to actually relive it at the moment????
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment