Hello everyone,
I had an opportunity to participate in Lucia Matuonto’s Catch the Story via Relatable Voice Podcast. Catch the Story is where authors, speakers, and artists of all kinds get to share a story, a testimony, or anything inspirational and encouraging to audiences who love listening to podcasts. Another one of Lucia’s creative endeavors.
I wrote a little story called: “If the Roux isn’t good, then it’s the Pan!” Click here to listen to the podcast. After my story, you can listen to Linda Drattall’s tale.
For transcript readers out there, you can find the written prose below. Enjoy!
***
Wisdom often comes through experiences. Whether those experiences have been good or bad, it’s what you do with that learning which propels you for failure or success in your next life adventures.
I say all that to tell you this: Winter is coming. A season filled with hot drinks and soups. We can’t control the upcoming season, but we can prepare our attitude and the direction to go.
A good French chef will always be very particular about their Roux when making such dishes as mac and cheese, potato leek, beef stews, gravies, lasagnas, gumbos, bechamel, Creole, and Cajun cuisines.
A Roux (pronounced roo). France is often regarded as the birthplace of the Roux. It’s deeply embedded in the country’s gastronomic identity. From the elegant boulevards of Paris and moving across the Atlantic to the vibrant streets of New Orleans, roux has woven its magic, becoming an integral part of many culinary traditions. Understanding “how to make a roux” is more than just mastering a recipe; it’s about appreciating its cultural significance.
Our lives are like a Roux. You need special ingredients to take care of yourself, mentally, spiritually, and physically.
However, life throws you curves and sometimes things don’t always turn out like you hoped. For me and I’ll digress a bit. I can cook a meal, no problem. I actually enjoy cooking for my family. When it comes to baking, eh forget about it. For one, I know I have a problem with following cooking instructions. I grew up in an Italian household where you taste everything, and your palette is the measuring tool. So, you either put less salt, more pepper, or add a pinch of something else. With baking, well, it’s all about the measuring and that’s not me. I applaud you bakers out there.
Anyhow, back to the Roux. I did some research and found that making Roux requires precise measurements. Each ingredient has to be perfect. You also have to have the right utensils and a good pan.
At its core, a roux is a simple combination of:
- Fat: This can be butter (most common), oil, or even animal fats like lard or duck fat.
- Flour: Typically all-purpose flour, but variations can be used based on dietary needs or desired outcomes. gluten-free, cake flour, etc.
What makes roux universally appealing is its ability to:
- Enhance Flavor: Beyond just thickening, roux adds depth and richness to dishes.
- Provide Consistency: It ensures that sauces, soups, and stews have the desired texture.
- Serve as a Culinary Canvas: Roux is versatile, allowing chefs to infuse it with various flavors, adapting to the dish’s requirements.
Now I know why dishes are so yummy.
Steps To Making A Perfect Roux
- Select Your Flour: All-purpose flour.
- Select Your Fat: While butter is traditional, don’t shy away from experimenting with different oils or fats such as Lard, bacon grease, duck fat, Canola, vegetable, olive, sunflower, and more
- Equal Parts: A standard roux requires equal measurements of fat and flour. For instance, if you use 2 tablespoons of butter, you’ll need 2 tablespoons of flour.
- Heat Mechanism: In a skillet, or saucepan, heavy-bottomed pan, cast-iron skillet
- Darn good whisker utensil in Flour: Gradually add the flour, whisking continuously to prevent lumps because it is your best friend.
- Continuous Motion – Some muscle
Close your eyes and pretend to make a Beef stew using 1lb of Beef Chuck Roast cut in cubes, and an assortment of delightful vegetables. We start with the Roux. Adding 4oz of butter and 6oz of all-purpose flour.
But then, wait. Something goes wrong! The roux is lumping. Oh no! That’s a cardinal sin, and suddenly the roux is ruined. Maybe you should have added duck fat instead and less flour? So, you change your ingredients and start again. Same result. Hmmm ….. what’s going on? Finally, after some whisking soul searching per se, it dawns on you. It’s not the ingredients. It’s the pan!
You see, there are people that have stuck themselves in your pan. Stuck like week-old, caked grease. No matter how many times you’ve changed the roux ingredients, it always gets ruined. You change your life, get in shape, quit smoking, move to another part of the country, get a new job, etc. Whatever, you’ve tried to do to cut ties, and change for the better, as in the roux ingredients, you’re mixing your NEW roux with a tainted pan.
Ouch, I know that’s rough; I get it. We have to learn to move away from toxic relationships. Like changing your outfits when the seasons call for a sweater instead of wearing a tank top. So, what do you do with this sticky and greasy situation? Get rid of your pan. Clean out your pantry.
Your roux should not be ruined by the pan you’re forced to use.
Happy cooking! Live joyously!
References
https://www.authentichospitalitygroup.com/recipes/how-to-make-a-roux/
