Basicroux Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIC ROUX



Basic Roux image

This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.

Provided by Chabear01

Categories     < 15 Mins

Time 10m

Yield 8 ounces

Number Of Ingredients 2

4 ounces butter or 4 ounces other fat
4 ounces flour

Steps:

  • To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
  • It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
  • Butter is the most commonly used form of fat.
  • Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
  • Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
  • Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
  • For example, butter contains a small amount of water.
  • However, bacon fat, which has been perfectly rendered, contains no water.
  • Within these variables there are varying levels of consistencies.
  • If your roux is too thin, add a small amount of flour.
  • If it is too thick, add a small amount of fat to thin it out.
  • When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
  • As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
  • Then heat the entire mixture until it comes to a simmer.
  • This process will keep the roux from creating lumps.
  • Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 10.8, Fiber 0.4, Sugar 0.1, Protein 1.6

TRADITIONAL CAJUN ROUX



Traditional Cajun Roux image

This roux recipe is the quickest way to make Cajun roux, which is used to thicken a sauce or stew and deepen the flavor.

Provided by Terri Wuerthner

Categories     Entree     Sauces     Ingredient

Time 40m

Yield 16

Number Of Ingredients 2

3/4 cup vegetable oil
1 cup all-purpose flour

Steps:

  • Use in your favorite Cajun recipe and enjoy.

Nutrition Facts : Calories 119 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 0 mg, Sugar 0 g, Fat 10 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g

WHITE ROUX



White Roux image

Provided by Alton Brown

Categories     side-dish

Time 5m

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Steps:

  • Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
  • Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
  • Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

BASIC ROUX



basic roux image

I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.

Provided by Pam in B.C.

Categories     Very Low Carbs

Time 6m

Yield 6 serving(s)

Number Of Ingredients 2

flour
margarine

Steps:

  • Use equal amounts.
  • Melt margarine in saucepan over medium heat.
  • When melted add flour all at once.
  • Cook and stir over medium heat for 5 minutes.

Nutrition Facts :

More about "basicroux food"

HOW TO MAKE ROUX | ALLRECIPES - ALLRECIPES | FOOD, FRIENDS ...
how-to-make-roux-allrecipes-allrecipes-food-friends image
Cook the Fat and Flour Together. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into …
From allrecipes.com
Author Vanessa Greaves
Estimated Reading Time 7 mins


HOW TO MAKE A ROUX | COOKING SCHOOL | FOOD NETWORK
how-to-make-a-roux-cooking-school-food-network image
Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly with a …
From foodnetwork.com
Author Food Network Kitchen


MAKE A BASIC ROUX - THE SPRUCE EATS
make-a-basic-roux-the-spruce-eats image
To get the precise amount, you'll have to weigh your flour. When the butter melts and turns frothy, it's because the water in the butter is starting to cook away. (Clarified butter doesn't have any water in it, so it won't froth.) …
From thespruceeats.com


FOOD BASICS IN OTTAWA | WEEKLY FLYERS & COUPONS
Food Basics. 900 Greenbank Road. K2J 1S8 - Ottawa. Open. 15.34 km. Food Basics in Ottawa - See stores, schedules and phones.
From tiendeo.ca


HOW TO MAKE A ROUX AND USE IT RIGHT - SERIOUS EATS
A roux prevents this from ever happening. The starch in a roux is typically flour, while the fat can be anything from oil to lard to melted butter, depending on the flavor you want. The two are whisked together to form a paste, then cooked to varying degrees of doneness. Exactly how much the roux is cooked depends on the flavor and color you want.
From seriouseats.com


HOW TO MAKE A ROUX FROM SCRATCH - (EASY ROUX RECIPE)
First, melt butter over medium high heat. Use a wooden spoon or whisk to mix in the flour. I prefer to use a whisk because it seems to help get any lumps out of the flour. Just use what works best for you! 2. Keep stirring until the mixture is smooth and a light golden color.
From eatingonadime.com


FOOD BASICS MAY 5 - 11 2022
Food Basics Flyer Special Deals 28 Apr 2022 available for the browse today. Save money right now by shopping at these merchants’ online stores. Now is the time to take advantage of a 50% discount on your purchases. You might find great deals by scouting out all of the available options in your area.
From caflyers.ca


HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR
In a cast iron skillet, melt the lard over high heat then gradually add the flour a little at a time. Whisk the flour into the melted lard with a large metal whisk until all the flour is well mixed. Whisk until it begins to bubble. Keep stirring. After 5 …
From savortheflavour.com


ROUX RECIPE - HOW TO MAKE A ROUX FOR SOUPS AND STEWS
Here’s how easy it is to make a simple roux: Add equal parts white flour and oil to a pan (I use 1/2 cup flour, 1/2 cup oil). Set on medium heat. Using a wooden spatula, stir to combine. As the mixture warms, you’ll need to be careful — it must be stirred constantly . It can burn quickly, and burnt roux doesn’t taste very good!
From likeabubblingbrook.com


FIND YOUR FOOD BASICS | FOOD BASICS
NEAR YOU. We have over 142 stores in Ontario to give you more for less! Simply enter your postal code or select a city from the list. Postal Code. H1H 1H1. City. Select a city Ajax Ancaster Barrie Belleville Blenheim Bolton Bracebridge Bradford Brampton Brantford Brockville Burlington Caledonia Cambridge Chatham Chelmsford Cornwall Courtice ...
From foodbasics.ca


HOW TO MAKE ROUX | LOUISIANA TRAVEL
In a heavy skillet (Cast-Iron Skillet) over medium heat, heat oil until hot. Add flour gradually, stirring or whisking to combine with the oil. After adding all the flour, reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux ranges from a peanut butter color to a dark brown (red brown or color of milk chocolate ...
From louisianatravel.com


HOW TO MAKE A ROUX LIKE A PRO | FOOD NETWORK - YOUTUBE
Learn to make a simple roux, the classic base for gravies and sauces.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3exgNq2Welcome ...
From youtube.com


HOW TO MAKE A ROUX | HOW TO MAKE ROUX FOR GRAVY
Taste of Home. All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter (or oil) over medium heat. Add the flour, salt and pepper and stir until combined. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and foamy.
From tasteofhome.com


FOOD BASICS FLYER CANADIAN STORES - CIRCULARS.CA
Official Interactive Flyer. Food Basics Flyer. Image Version. Find Food Basics. Store Locator.
From circulars.ca


HOW TO MAKE A ROUX (EASY ROUX RECIPE) - CHILI PEPPER MADNESS
Heat the oil in a large pot or pan to medium heat, then stir in the raw flour. Stir constantly. The oil and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. Stirring is a must!
From chilipeppermadness.com


FOOD BASICS FLYER - ONTARIO, CANADA STORES 5 - 11 MAY 2022
Food Basics Flyer, save with this week's and upcoming week's flyer deals and special offers on grocery. This flyer is general flyer for Ontario stores, you may want to check your local city flyer. Food Basics Weekly Flyer this week 5 - 11 May 2022. GRAPE TOMATOES OR MINI SEEDLESS CUCUMBERS 5.00 . SELECTION MICROWAVE POPPIN' CORN …
From weeklyflyer.com


HOW TO MAKE A ROUX - THE PIONEER WOMAN
Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant. You’ve just made a white roux! If you wish, you can turn the heat down to low and continue to cook the roux until it turns a light brown color. This should take about 3–5 more minutes. Make sure you whisk nearly constantly.
From thepioneerwoman.com


BACK TO BASICS RAW PET FOOD HOME - BACK TO BASICS | RAW ...
It can stay frozen for up to 6 months. Like with human food when in doubt throw it out. Back to basics raw pet food will not be held responsible for sickness or death caused by pet food not properly stored or handled. If you have any questions or concerns over how to properly handle or store the pet food please contact back to basics at 403-771 ...
From backtobasicsrawpetfood.com


HOW TO MAKE A ROUX THE EASY WAY - SUNDAY SUPPER MOVEMENT
Pour 2 cups strained broth from roast beef or beef stock into a slow cooker and set to high heat.In a pan, melt butter over medium-low heat. Once melted, whisk in the flour. Cook briefly, until combined and starting to bubble, about 3-5 minutes. Do not let the flour darken.
From sundaysuppermovement.com


HOME | FOOD BASICS
Food Basics, always more for less! Go back to homepage Foodbasics.ca. Flyer Menu. Close. Find Your Food Basics Flyer More about us Contact us Our products and private brands Food Basics Pharmacy Get inspired by our recipes Student Discount E-receipts Subscribe to e-Flyer Two More Ways to Get More for Less Always More For Less. Always Great prices. Always …
From foodbasics.ca


MAKING A ROUX - BASIC COOKING SKILLS - ABUNDANCE OF FLAVOR
quick takeaways. Roux is a natural thickener for sauces and gravies that enhances flavor. Equal parts butter and flour. 1 cup of liquid = 2 tbsp butter + 2 tbsp flour. Easily adjust thickness by adding more roux (thicker) or more liquid (thinner) Increasing cooking time to create a blond or brown type. Use the 3 different types for unique sauces.
From abundanceofflavor.com


FOOD BASICS FLYERS & WEEKLY ADS MAY 2022
Today's top Food Basics weekly ads, flyers. Latest Food Basics promotions, offers & deals May 2022. Search by Brand. Download App. Apple App Store Google Play Edit Profile Change Password Log out Log in Sign up Food Basics Flyers & Weekly Ads. 1 Food Basics Canada Flyers & Weekly Ads . Flyer Food Basics Flyer May 12 to 18. Expired. Flyer Food Basics …
From foodbasics.flyerify.com


‎FOOD BASICS ON THE APP STORE
Discover always more for less wherever you are with a Food Basics store finder in your pocket! What’s New. Feb 21, 2022. Version 2.0.14 - We improved the way you navigate on your weekly flyer - Bug fixing. Ratings and Reviews 3.0 out of 5. 99 Ratings. 99 Ratings. Cb28 , 2020-12-10. Nice app Wish they would offer delivery. Retired, I don’t drive anymore (visually impaired), and …
From apps.apple.com


FOOD BASICS UPCOMING FLYER - FLYERS ONLINE
Food Basics Upcoming Flyer Online. Your favorite online flyers, your favorite stores, updated regularly for you to browse easily. Find the Upcoming Deals&Specials for Food Basics in the next flyer below. Click here to view the current Deals in this week's Flyer. Add to Favorites. More about Food Basics . View the latest updates on the Official Website. View this week's Food Basics …
From flyers-on-line.com


BASIC CONVENIENCE FOODS | FRY SAUCE, SALAD DRESSINGS ...
Basic Convenience Foods has been producing and packaging fry sauce since 1981. Along the way, we have added salad dressings and condiments, using only the highest quality ingredients.
From basicfoods.net


THE SECRET TO THE PERFECT ROUX (AND GUMBO ... - IN FINE TASTE
Blond Roux: 5-10 minutes. Brown Roux: 15-30 minutes. Dark Brown Roux: 30-45 minutes. How to thicken a gumbo roux. With roux, the longer it is cooked the thinner the consistency gets. White and blond roux are much thicker than a brown or dark brown roux. A standard roux calls for a 1:1 ratio of flour to fat.
From infinetaste.com


BACK TO BASICS FOODS – CHEMICAL FREE…THE WAY IT USED TO BE!
Back to Basics Foods promises to deliver only food options that are free from the worst additives and preservatives. We will guarantee that you will never see, Bleached Flours, Chemical Dyes, Hexane Derived Proteins, Hydrogenated Oils or Trans Fats, Artificial Sweeteners, MSG, BHT, TBHQ, BHA, High Fructose Corn Syrup and the myriad other ...
From backtobasicsfoods.com


HOW TO MAKE A ROUX | BBC GOOD FOOD
A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel). It's also an essential ingredient in classic recipes like a classic lasagne, fish pie, moussaka, macaroni cheese and cauliflower cheese.
From bbcgoodfood.com


ROUX RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: To make a basic roux start by measuring, by weight, the amounts of fat and flour desired. It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
From stevehacks.com


HOW TO MAKE A ROUX - SPEND WITH PENNIES
Instructions. Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing. For a blonde roux, allow it to cook a minute or so. For a dark roux, cook the flour/fat mixture longer while whisking, until it …
From spendwithpennies.com


HOW TO MAKE A ROUX + VIDEO TUTORIAL | KEVIN IS COOKING
Whisk the flour and butter together and allow to simmer on low to cook the flour. 1-2 minutes: The lightest (white color) roux will be slightly puffed. It can be used in white sauces like pepper sausage gravy or bechamel sauce. 3 minutes: The light (blond color) roux will …
From keviniscooking.com


FOOD BASICS - OPENING HOURS - 51 FRONT ST E, STRATHROY, ON
Food Basics - Strathroy - phone number, website, address & opening hours - ON - Grocery Stores. Find everything you need to know about Food Basics on Yellowpages.ca. Please enter what you're searching for. Please enter your search location. Search. Log in; fr Passer en français / Switch to French language; × Your account is now active! Food Basics. 1 /5. Phone Number. …
From yellowpages.ca


HOW TO MAKE A BASIC ROUX | CDKITCHEN.COM
directions. Heat oil in heavy pot or Dutch Oven. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower flame and continue stirring until chocolate brown. When roux is chocolate brown, removed from pot and set aside. If roux remains in the pot it will continue to cook and get too dark.
From cdkitchen.com


FOOD BASICS IN TORONTO | MOTHER'S DAY FLYERS & COUPONS
Food Basics. 22 Poyntz Ave. Suite 100. M2N 5M6 - Toronto. Open. 6.75 km. Food Basics in Toronto - See stores, schedules and phones.
From tiendeo.ca


BASIC ROUX RECIPE - THERESCIPES.INFO
Basic Roux Recipe - Food.com hot www.food.com. To make a basic roux start by measuring, by weight, the amounts of fat and flour desired. It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).Butter is the most commonly used form of fat.
From therecipes.info


MASTERING A BASIC ROUX - CAJUN & CREOLE
Food & Wine. Cajun & Creole. Mastering A Basic Roux. Mastering A Basic Roux. Guest Author - Sandie Jarrett. Despite what people say, mastering a roux is really no more difficult than preparing simple gravies or basic white sauces. Gravies, white sauces, and roux all begin with an equal amount of fat and flour, cooked over low heat and they all are used to as thickeners for …
From bellaonline.com


HOW TO MAKE A ROUX - EASY ROUX RECIPE - DELISH
Step 3: Cook until no raw flour remains. Within about 30 seconds of whisking, your flour and fat should be bound together and smooth. Almost immediately it …
From delish.com


HOW TO MAKE A ROUX | EATINGWELL
Steps & Tips for Making a Roux. Melt the fat in a saucepan over medium-low heat. Add the flour and cook, whisking constantly, until the mixture bubbles and you achieve the desired color. It takes just two simple steps to make a roux, but here are a few other tips to keep in mind. First, don't walk away from the roux.
From eatingwell.com


ROU FOOD RECIPES ALL YOU NEED IS FOOD
Steps: To make a basic roux start by measuring, by weight, the amounts of fat and flour desired. It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
From stevehacks.com


HOW TO MAKE A ROUX: 10 STEPS (WITH PICTURES) - WIKIHOW
Add the flour. Place the flour in the skillet with the fat. Use a whisk to begin stirring the mixture constantly. Use the whisk to break up any lumps in the flour and distribute it evenly through the melted fat. If you want a thicker, past-like roux, add an extra 1/4 cup of flour.
From wikihow.com


FOOD BASICS CHELMSFORD OPENING HOURS 3442 ERRINGTON AVENUE ...
FOOD BASICS Chelmsford, ON. Food Basics. Opens in 6 h 3 min. Food Basics opening hours in Chelmsford. Verified Listing. Updated on 04.04.2022. +1 …
From find-open.ca


ROUX: WHAT IT IS & HOW TO USE IT | THE CULINARY COOK
Heat your fat/butter/oil. Add all the flour to the oil and stir in to form a paste. The best flour to use will be a cake or pastry flour as they will have more starch content, however an all-purpose flour will work just fine too. Cook the paste over medium heat until the desired type is achieved. The roux should be the consistency of wet cement.
From theculinarycook.com


FOOD BASICS - HELP
Displaying Food Basics Employees Work Schedules in Ontario
From myschedule.foodbasics.ca


FOOD BASICS FLYERS ONTARIO, CANADA WEEKLY FLYER
Food Basics Toronto Flyer. 5 - 11 May 2022. 830 Lansdowne Avenue, 1277 York Mills Road, 853 Jane Street, 45 Overlea Boulevard, 1000 Gerrard Street East,1070 Pape Avenue, 238 Wellesley Street East Toronto stores. View.
From weeklyflyer.com


BASIC ROUX RECIPE WITH INGREDIENTS
Here’s the all you need to make basic roux recipe and the ingredients! How can we make roux for 400 ml of sauce? This method is used at the start of a sauce recipe. The sauce is thickened by adding the liquid ingredients to a roux, i.e., a mixture of flour and fat. Ingredients. 2 tbs butter 2 tbs flour. Recipe. Melt the butter slowly in a ...
From saladrecipe.net


Related Search