User talk:Thebigbigrat
Title says it all. feel free to discuss SNCA music or something.
>thebigbigrat[edit source]
--Nickers (Talk/Contrib) 19:33, 25 April 2026 (UTC)
i do not know who "thefatrat" is. please never speak of him again.
R o u x R e c i p e.[edit source]
First, take any amount of flour. You should always do the flour first, because if the oil is put first, the flour will stick to the cup. Next, put in the exact same amount of a fat. This could be butter, oil, or melted lard. Whatever works. This should be done in a pan or small pot. Turn the stovetop to medium-low heat. There are many different types of roux, which I will now explain in detail.
THE TYPES OF ROUX[edit source]
White (or Pale) Roux: The roux is cooked just until the mixture bubbles and is cooked through without coloring. It’s used for white sauce (such as béchamel) or to thicken soups or chowders.
Blond Roux: This roux is cooked slightly longer, or until the mixture achieves a pale golden color. It adds a nutty flavor to a soup or sauce.
Brown Roux: Even longer cooking will produce a deep brown roux that is used for brown sauces, such as Espagnole.
Dark Brown Roux: A very dark roux is more useful for deep, earthy flavor than thickening, and it is the basis for many Cajun or Creole dishes like étouffée and gumbo.
The Fat.[edit source]
Butter: Most traditional roux for sauces (like béchamel, aka cream sauce) are butter-based. While restaurants often use clarified butter because it has no milk solids and thus a higher smoke point, a home cook can use regular, unsalted butter.
Vegetable Oil: If you prefer a more neutral flavor than butter, vegetable oils such as grapeseed or canola are a good choice. Roux made with vegetable oil can be cooked longer because it has a higher smoke point than butter.
Animal Fats: Lard or rendered fat from pan-roasted meats will impart a much deeper, meatier flavor to the sauce. The way you might use animal fats is to make gravy for a roast, a roast chicken, or turkey.
Remember, roux is for adding flavor. You can make gravy out of it or also eat it plain with seasonings as a dip.
--Bigbigrat has gone back to his hole in the wall. maybe next time.
