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/ck/ - Food & Cooking

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File: 332 KB, 1600x1200, Roux_bianco.jpg [View same] [iqdb] [saucenao] [google]
13146250 No.13146250 [Reply] [Original]

where my roux boys at

>> No.13146309

>blanco
>is yellow
Is this /g/ if cooking?

>> No.13146352

>>13146250
I made bechemel for lasagna a few days ago: hot roux, cold milk, no lumps.

>> No.13146392

>>13146309
The lighting is probably throwing off the color a bit.

>> No.13146413

>>13146392
nah

>> No.13146418

Too much butter

>> No.13146503

>>13146250
who dat

>> No.13146522

what the hell is that

>> No.13146876
File: 481 KB, 553x827, 1486356119499.png [View same] [iqdb] [saucenao] [google]
13146876

Objectively the worst way to thicken anything. There's a reason roux-based sauces are rarely found in good restaurants. Literally a relic from medieval times when people used to stir flour into their stews and soups to pack them with as much calories as possible.

>> No.13146927
File: 236 KB, 900x900, SodiumHexametaphosphate.jpg [View same] [iqdb] [saucenao] [google]
13146927

>>13146876
If you buy sodium hexametaphosphate you never need to worry about your sauces breaking again. It is a powerful, tasteless emulsifying salt.

>> No.13146939

>>13146418
this

>> No.13146941

>>13146522
what, never seen a roux before, kid?

>> No.13146978

>>13146876
define good.

Roux is rarely found in hip/progressive restaurants as it's an antique method (although it can still be used to creative effect), but a base espagnole or demi-glace can be found in many restaurants that serve excellent food.

>> No.13147527
File: 42 KB, 600x600, roux.jpg [View same] [iqdb] [saucenao] [google]
13147527

>>13146250

>> No.13147621

Love roux, simple as.