TG - How to Make a Dark Chocolate Roux, How to Make a Roux

http://www.ThrillbillyGourmet.com The foundation of many recipes from Cajun, Creole and other cuisines, a brick or dark roux isn't difficult - it just takes a bit of attention. See how! And for more information visit http://www.ThrillbillyGourmet.com - eat real food! A dark chocolate roux is on t... More

http://www.ThrillbillyGourmet.
com The foundation of many recipes from Cajun, Creole and other cuisines, a brick or dark roux isn't difficult - it just takes a bit of attention. See how! And for more information visit http://www.ThrillbillyGourmet.
com - eat real food! A dark chocolate roux is on the end of the scale of making roux - this is what you get for Cajun dishes where you want to develop the most flavor - super rich and nutty. It takes a bit of time and attention, but that 's all. When you pay attention, you can work magic with this stuff for your next gumbo or etoufee. Check out this video on how to make a dark roux, and see for yourself how doable it is! Jan: All right, here we go. Love this! This is a dark chocolate roux, exactly what it looks like. It's starting to get the color of a dark chocolate. Now, we're almost done, and I'll tell you a trick with making roux, especially if you're using any kind of cast iron cookware, is that the heat continues, even after you turn the heat on the stove off. So I'm cutting it off, but this is actually going to continue cooking for a minute. So, you want to stop just short of where you want the roux to end up. And the reason is, carryover heat in the cast iron cookware -- or actually, in a lot of cookware, but more so in cast iron -- will continue to take this another shade or two darker, which is actually where I want it to end up. So, a dark chocolate roux. Equal parts oil and flour, and you simply cook and stir, slowly, until it gets the color of dark chocolate. Now, this will be the base of a really yummy gumbo. And the flavor is second to none, and you can't get it any other way. So it takes a little bit of time and effort to make one, but it is very, very worth it. So, if you're going to do it yourself, just remember, don't walk away from it, don't go answering the phone, don't go yapping to your neighbors, because it'll burn on you, and once it's burned, you can't bring it back. However, if you're willing to take the time, do a little stirring, maybe [laughs] turn the TV on while you're taking care of it, it is very, very simple, and very straightforward. And that is the base of the gumbo -- ooh, I almost got myself -- I'm going to show you in tonight's videos. FACEBOOK: http://www.facebook.com/TheThr
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thrillbillygourmet

Added Nov 15, 2011  

Channel Howto

Duration 2:9   |   views 829

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