On Tue 17 Jun 2008 06:16:38p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>>>
>>> Is roux a word that has a different meaning in the USA? To me, it's
>>> a
>>> straightforward basic white sauce which takes about 10 mins or less
>>> to cook on top of the stove. What are you making that took two hours?
>>>
>>> Janet (Scotland)
>>>
>>
>> No, it has the same meaning as in the UK. The difference is its
>> intended purpose, generally differentiated by describing the color;
>> e.g., for Cajun or Creole cooking, it is usually described as dark
>> brown.
>>
>
> Effectively you damn near burn the flour in the oil. This reduces it's
> thickening abilities but improves the color and flavour of many dishes.
> The darker the roux thew less thickening it can do. As you get good at
> this you can get really deep chocolate brown roux. But I'm Canadian and
> not Acadian so what do I know.
>

You know the difference between Canadian and Acadian. :-)

--
Wayne Boatwright
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Tuesday, 06(VI)/17(XVII)/08(MMVIII)
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Conclusion: the place where you got
tired of thinking.
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