Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
cooking question
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Big Bad Kitty" data-source="post: 55882" data-attributes="member: 3647"><p>A roux is a base for gravies and sauces. it is a mixture of equal parts flour and fat (usually butter) that is heated and mixed in a pan until the desired color is achieved. In this case, you want it golden, sometimes you are wanting it brown for darker sauces. When it is the desired color, THEN the liquid (in this case, milk and cheese) is added. It is heated through (and mixed to get any lumps out) until it boils. You will not know HOW THICK the gravy will be until the mixture boils. After it boils and is thickened, then you would add it to your noodles and bake. My guess is that the mixture was not getting hot enough in the oven for it to boil, and therefore it was not thickening. By doing the extra step with the roux (it is pronounced roo), you ensure first of all that the sauce is smooth, and secondly that it is thick.</p></blockquote><p></p>
[QUOTE="Big Bad Kitty, post: 55882, member: 3647"] A roux is a base for gravies and sauces. it is a mixture of equal parts flour and fat (usually butter) that is heated and mixed in a pan until the desired color is achieved. In this case, you want it golden, sometimes you are wanting it brown for darker sauces. When it is the desired color, THEN the liquid (in this case, milk and cheese) is added. It is heated through (and mixed to get any lumps out) until it boils. You will not know HOW THICK the gravy will be until the mixture boils. After it boils and is thickened, then you would add it to your noodles and bake. My guess is that the mixture was not getting hot enough in the oven for it to boil, and therefore it was not thickening. By doing the extra step with the roux (it is pronounced roo), you ensure first of all that the sauce is smooth, and secondly that it is thick. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
cooking question
Top