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bjbjBrBr Jan: All right. I present to you the brick roux. [laughs] I've been making
roux, which is equal parts fat and flour, and it's used as a flavoring and thickening
agent in soups and stews and sauces. And in this case, it's the Creole version. We're
going to use it as a base for gumbo. [door creaks] Shut the door, boys! That's my boys,
running off. Now, I actually turned this off the heat, oh, probably a good five minutes
ago, and it was several shades lighter. And the reason I did this is because I like to
use a cast iron pan, and carryover cooking, I talk a lot about that in my articles any
time I'm dealing with meats or baked goods. But it applies here, too. The residual heat
in this pan continued to take this exactly where I wanted it to go. Brick roux is exactly
that. It's the color of a good brick, or a good, rich, super dark chocolate, and this
will impart the most unbelievable flavor to a gumbo or an etouffee. Which, I've actually
got enough roux going on here, I probably will make both, eventually. So that's it.
That's how you make a roux. And the really cool part about this -- and why it didn't
bother me at all to have two of them going at once -- other than the fact that I cook
for a million people -- is that you can make this up whenever you have an extra hour or
so to hang around with the stove for a little while, and then you can stash it in your refrigerator
or your freezer, either one, and you can pull it out whenever you need it, and in whatever
amount. So I figure, if I'm going to be doing this, I might as well go all out and up, pardon
the pain. [laughs] That's what my nephew calls it. So that's it! There is brick roux. Super
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Burns Microsoft Office Word Title Microsoft Word 97-2003 Document MSWordDoc Word.Document.8