Archive for March 8th, 2008

A Basic Roux

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A Roux is basically a thickening agent that’s used in stews, soups, sauces and plenty of other dishes and after trying a few times and having it not come out right, I finally got it down. At first I had to keep referring to the notes I took while watching Alton Brown on Food Network one day, but I finally managed to commit it to memory. (though sometimes I wish I could buy an extra memory card for my brain ;-) )

Anyway, the formula for making the Roux is pretty simple…. 1 cup liquid + 1 tablespoon flour + 1 tablespoon fat = about 1 cup Roux. For the Roux I’ve made so far I’m using butter for the fat requirement and chicken broth for the liquid.

You start out with the butter in a nonstick pan or skillet. When it’s melted stir in a tablespoon of flour. As you stir this into the butter it will get thicker. Let it cook for a minute or two, stirring constantly and then add the liquid, stirring it in to mix thoroughly and work out the lumps of flour.

Cook this on a medium heat until it comes to a boils. At this point it’s ready to add to whatever you’re going to be using it in.

There’s a lot more about Roux and I’ll have to revisit this topic sometime soon but this is enough to get started with it.

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Posted on 8th March 2008
Under: Food Info, Food Prep, Odds & Ends, Quick Tips, Recipies | 3 Comments »

Cooking and Jewelry


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To a large degree, cooking and jewelry just don’t mix very well. Rings and anything worn on the hands or wrists that can catch on something is best removed while cooking. This applies to anything loose like a lot of bracelets and suchlike. Watches are usually ok but if you’re wearing something expensive like a Bedat then you might want to remove it also.

Mostly though, I think rings are probably the biggest problem. It’s too easy to catch them on things. Some time ago I managed to catch my wedding ring on a bit of decorative metal on a screen door. Fortunately I felt this right away and stopped both myself and the door. Even so, the ring was pulled severely out of shape (silver is a pretty soft metal you know) and had the door and I not stopped, would have threatened to do a lot worse to me and the ring. As it is it had to be forced back into it’s original shape and still has some nicks in it.

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Posted on 8th March 2008
Under: Food Prep, Odds & Ends, kitchen talk | Comments Off