What?s the Thick on Roux? Thickening Soups and Sauces
Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?
Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a starch with water, such as cornstarch it is called a slurry
How does it work?
Starches thicken by absorbing water and swelling to many times their original size. This process is called gelatinization. In order for the starch to function at its maximum, each granule of starch must be separated before heating in order to avoid lumps. If granules are not separated the starch on the outside of a lump quickly gelatinizes into a coating that prevents the liquid from reach the rest of the starch inside. This is accomplished in two ways.
1. By mixing the starch with cold water - This is used with starches such as arrowroot and cornstarch. This method is not recommended for flour because it lacks flavor and has an undesirable texture.
2. By mixing the starch with fat - This is the principle of the roux. A roux must be cooked for a short period of time so the finished sauce or soup does not have the starchy taste of flour. If cooked for just a short period of time, it is called a blond roux. If cooked longer until it takes on a light brown color, it is called a brown roux.
The most preferred roux in cooking is made by mixing melted butter and flour. Many cooks clarify the butter first because the liquid in whole butter tends to gelatinize some of the starch and make the roux hard to work with. A roux made with butter gives a nice rich flavor to sauces and is easy to work with.
Margarine and oils can be used to make a roux as well, but because of there lack of flavor they are very seldom the top choice.
Fat drippings from animals such as chicken and beef can make superior sauces. Animal fats enhance the flavor of sauce, but again must be clarified to eliminate any liquid that might cause lumping.
Mixing it all together
A roux can be added to the liquid or the liquid may be added to the roux. The general rules are: The liquid can be hot or cool, but not cold. A very cold liquid will solidify the fat in the roux. The roux in the same way can be warm or cold, but not hot. A hot roux could cause spattering and possibly lumps. For medium sauces and soups I use 8 ounces butter and 8 ounces flour per gallon of liquid. For home it comes out to about 1 tablespoon each per cup of liquid. Use less or more depending on how thick you like your sauce. By follow these simple steps you'll have lump free soups and sauces for the rest of your life.
About The Author
Chef Richard has worked in the top fine dining restaurants in Washington State and is the author of the ebook "Chef's Special". You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com
Latest News
Extension office to offer tips on estate planning Brewton Standard, United States - In case you need help with cooking questions and we are not available feel free to call one of the Holiday Hotlines. They offer lots of helpful cooking tips ... |
Make Thanksgiving happy; follow safe-cooking tips The Columbian, WA - You should never leave your cooking unattended, a major cause of fires, and it’s best to make the kitchen off-limits to children and adults who aren’t ... Venice Fire Department - Cooking Tips Fire department shares safety tips for cooking Fire department offers tips for cooking safety |
Teacher Tips: Cooking in the Classroom Well Fed Network - I thought I’d share some tips for cooking with children in the classroom. It is a fun activity and is a fantastic teaching method for kids who learn by ... |
 Examiner.com | 20 last-minute Thanksgiving recipes and cooking tips Examiner.com - St. Louis Low-Carb Examiner Amy Dungan lets you in on Butterball.com tips, Thanksgiving turkey video lessons and recipes. Her article will teach you how to ... |
Children share cooking tips, holiday thanks Clinton News, MS - By Amanda Wells On Thanksgiving Day, who's going to cook that Butterball turkey, cornbread dressing and desserts galore? ... |
Turkey Cooking Tips KBLG, MT - THE BIGGEST DAY OF THE YEAR FOR HOME COOKS IS JUST ABOUT HERE, AND WE HAVE SOME TIPS FROM HEALTH OFFICIALS TO HELP AVOID PROBLEMS. ... |
.JPG) LAist | Cooking Tips: From our House to Yours LAist, CA - Whether it was your mom, dad, neighbor or Hints from Heloise, or if you had to learn the hard way, these tips are invaluable and keep the ambulance away. ... |
 WNCT | Health Officials Safe Thanksgiving Cooking Tips WNCT, NC - By Stephanie Moore As you put the final touches on your Thanksgiving meals today, state health officials want you to be extra careful. ... |
Turkey Day Cooking Tips CBS 3, PA - No fears, CBS 3's Lesley Van Arsdall spoke with the culinary experts at Delaware Valley College to get a few Thanksgiving cooking tips. ... |
 WOWK | Holiday Cooking Tips From A Master Chef WOWK, WV - The Charleston Town Center and Macy's hosted a "Holiday Master Cooking Class" with Chef Leonard Bailey of the Culinary Arts Department at Mountain State ... |
Resources
-
Health-E-Meals.com - Quick and Healthy Recipes, Snacks, Fitness Tips, Motivation, Links.
Healthy Solutions for Your Busy Life. Health-E-Meals.com offers a free healthy Cooking newsletter as well as other practical resources for making healthy living, eating and exercise a part of your busy life.