The type of flour used will also determine the thickening power of the roux. Flours that are high in starch such as cake flour will thicken more liquid than a roux made with bread flour four example which has a lower starch content. To make the roux, melt the fat clarified butter is ideal in a sauce pan, and then gently whisk in the flour, stirring until a paste is formed. Cook the roux until it starts to bubble slightly. At this point you have created a white roux.
The roux can be cooked further, to create a blonde roux which has a slight golden color and light nutty flavour, or a brown roux which is deep brown in color and has a strong nutty flavour and smell. White Roux is usually used when making Bechamel Sauce , and in dishes where no extra colour is desired. Blonde Roux is used in making Veloute and thickening most cream soups. Brown Roux is used to make Espagnole and other dark soups and sauces that can handle its deep flavor and color.
When roux is cooked past the white roux stage, it is important to know that the starch breaks down as it is heated. This means that larger quantities of brown roux then white roux are needed to thicken the same amount of liquid.
Roux can be made ahead of time and stored in the fridge or frozen in pre-weighed portions to be used in future. They look good! I wonder if you have an editor for your writing? Just saying…. Sometimes a word falls through the cracks though. You can now add this roux to your stew, gumbo please see the video below , soup, cheese sauce , white sauce, or gravy and it will add flavor as well as thicken your dish. Pro Tip: If the roux is too thick, you can add a little more liquid to thin it out, stirring while you add it.
Here is a video I did showing the process of using cornstarch instead of flour to make a roux. I even do an experiment to show what would happen if you just pretended it was flour. Sometimes, you may just need a thickener and do not want to go to the trouble of making a roux.
Cornstarch is excellent for this application! Important: If necessary, you can add more cornstarch if you need to. Just be careful and add slowly; you cannot remove it once you have added too much.
It is best to add the cornstarch little by little since if you add too much, your dish will become gelatinous. Cornstarch is not the only substitute that can be made for flour in a roux, and the others mentioned here are, in some cases, a better alternative for a roux than cornstarch. You will find that some people are adamant that you cannot make a roux with cornstarch, and others that say it can be done. I am one of the latter folks. I believe you can make a roux with a number of ingredients other than flour; my five alternatives are an example of this.
Much of cooking is experimentation and personal experience, so if you have never make a roux with cornstarch, why not give it a try and tweak our recipe till you find ratios that work for you! I hope this article has given you some ideas as to alternatives in the kitchen should you run out of your normal ingredients or have a guest around that cannot tolerate wheat-based ingredients.
Hi, I'm Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned.
You can find me on YouTube as well! Just click the link at the bottom of your page. I hope your visit here has been a sweet one. My dad was a fisherman, my husband is a fisherman, so fish just seem to present themselves for cooking at my house on a regular basis. The two things about frying fish that have been taught to me Deploying this thickening method works best in slow-simmered foods with more fat, so that you avoid that starchy, unpleasant taste of uncooked flour.
If you have leftovers, roux-thickened sauces can stand up to the refrigerator and freezer better than those thickened with cornstarch which can turn gummy. Home Ingredients Cornstarch or Flour?
Cornstarch or Flour? By Antara Sinha Updated April 25,
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