Timeline for Why is a roux necessary?
Current License: CC BY-SA 4.0
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Jul 3, 2020 at 14:54 | comment | added | Andrew Morton | @Fattie There's a Stack for that: Etymology of “Cowboy” as a bad workman / builder? | |
Jul 2, 2020 at 17:58 | comment | added | T.J.L. | I don't visit this Stack much, but most of the time when I do, I somehow come away with chemistry knowledge I didn't have before. :) | |
Jul 1, 2020 at 21:58 | comment | added | cbeleites | ... and last but not least make sure it boils properly, otherwise you'll have the already mentioned raw starch taste. | |
Jul 1, 2020 at 21:50 | comment | added | cbeleites | "While your proposed technique of adding flour directly to milk will almost certainly lead to clumps" well, there is the family of deserts that is colloquially called "Pudding" in German and more correctly "Flammeri". You start by bringing part of the milk to boil and in parallel prepare a slurry of the flour (or starch) in the remaining milk. Then quickly stir the slurry in the hot milk. (compare also starch-based versions of Dutch Vla). | |
S Jul 1, 2020 at 14:36 | history | suggested | CommunityBot | CC BY-SA 4.0 |
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Jul 1, 2020 at 14:32 | comment | added | Fattie | I believe "cowboy roux" {why denegrate cowboys, BTW?!} is another sort of "sauce substitue".. flour and water right? | |
Jul 1, 2020 at 14:25 | comment | added | Fattie | Just FTR although I, like, everyone, likes Martha Stewart, I find that article rather confused. | |
Jul 1, 2020 at 14:24 | comment | added | Fattie | I don't know whether buerre manié is a "shortcut" but a sauce made w/ buerre manié is not even vaguely like bechamel. For example, say we were discussing cognac, one could say, oh, there's also champage, different technique - there's no sense at all in which method champ. is a "shortcut" to method cognac, they're totally different. {As an aside, I don't think buerre manié is particularly easier than making roux. It's incredibly difficult to get roux to turn out correctly, but then, that's true of many things.} | |
Jul 1, 2020 at 13:32 | review | Suggested edits | |||
S Jul 1, 2020 at 14:36 | |||||
Jul 1, 2020 at 13:24 | vote | accept | mroll | ||
Jul 1, 2020 at 12:54 | comment | added | Phil M Jones | I use a third technique, which my wife taught me. Cornflour in a pan, add a little milk and stir into a thick liquid/loose paste, crushing out any lumps that form with a wooden spoon to make it smooth. Then just add milk, seasoning, butter if you wish, cheese if you wish and heat and stir till thick. Does that have a name? | |
Jun 30, 2020 at 20:23 | comment | added | Benjamin Kuykendall | @MarkWildon You're right, you can observe this directly; it is a unique texture for sure. But there is indeed a culinary use! A tangzhong or "water roux" of gelatinized flour is used in Chinese baking to retain moisture and make pillowy soft bread. Try it out!. | |
Jun 30, 2020 at 20:05 | comment | added | Mark Wildon | Thank you for a great answer. Incidentally, it's interesting to observe the clumping and surface gelatinization when one heats flour with water (say in equal quantities). Okay, there's no culinary use, but flour is cheap. | |
Jun 30, 2020 at 19:53 | history | answered | Benjamin Kuykendall | CC BY-SA 4.0 |