Author Topic: Food and How you Cook/Eat it (2009-2012)  (Read 44592 times)

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Offline Nathan

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Re: Food and How you Cook/Eat it.
« Reply #1725: September 05, 2012, 09:24:04 PM »
Butter cannot be heated anywhere near hot enough to literally toast the individual granules of flour as they fall into the oil. 

But sure, flour in butter is technically a "roux", though not the acadian style.  For anyone interested, here's a very comprehensive history and culinary article on the topic.  One excerpt:

http://www.honestcuisine.com/archives/stuff/000658.html

From my experience this is damn tricky to do.  They don't call it Cajun Napalm for nothing.




You use clarified butter, it can heat higher without smoking.  I guess cajun roux is different than french roux :shrug: