On Sun, 7 Dec 2003 20:54:19 -0600, "Knox Graham"
> wrote:

>Hi All,
>
>Roux is supposed to be easy...I had three tries at it today and finally gave
>up.
>
>Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
>and 1/4 cups flour.
>
>Heat oil, add flour a little at a time while stirring. The longer you cook
>it, the browner it gets.
>
>What I'm ending up with is a brown oily mess. I'm not even sure what the
>consistency should be when I'm done.

I'm not the roux god, but I make one for my Crawfish Etouffe' pretty
often.

First off...officially, the the definition of a roux (IIRC) is equal
portions of fat to flour (so not necessarily "drippings", but oil,
lard, shortening, butter, etc.).

These two things are stirred constantly under medium-low to medium
heat to the desired color. "Blonde" rouxs are often used for "white"
sauces, etc., and have a pale tan color to them. Medium roux has more
the color of peanut butter, and a dark roux, slightly darker than
that. The dark ones are the trickiest, since much past that and it
burns, ruining it (get's really bitter).

The consistency? Somewhat of a paste. Usually once the roux is made,
other things are added to finish the sauce or dish.

Bob

Hi All,

Roux is supposed to be easy...I had three tries at it today and finally gave
up.

Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
and 1/4 cups flour.

Heat oil, add flour a little at a time while stirring. The longer you cook
it, the browner it gets.

What I'm ending up with is a brown oily mess. I'm not even sure what the
consistency should be when I'm done.

Please help!

Thanks

Knox G.

Sounds to me like your heat might be abit too high. They shouldn't be
separating.
Try to keep it at or just above medium heat.

Good luck.

Chris

Steve Wertz wrote:
>
> On Sun, 7 Dec 2003 20:54:19 -0600, "Knox Graham"
> > wrote:
>
> >Hi All,
> >
> >Roux is supposed to be easy...I had three tries at it today and finally gave
> >up.
> >
> >Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
> >and 1/4 cups flour.
> >
> >Heat oil, add flour a little at a time while stirring. The longer you cook
> >it, the browner it gets.
> >
> >What I'm ending up with is a brown oily mess. I'm not even sure what the
> >consistency should be when I'm done.
>
> Try starting with 1/2 cup of each and see how it goes. It should be
> the consistency of a thick milkshake. They should not seperate like
> you're describing. Is the oil too hot?
>
> -sw

Are you pre-mixing the flour with cold oil or water?

Usually works better that way. :-)

K.

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Custom handcrafts, Sterling silver beaded jewelry
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You're using too much oil. When I use straight olive oil instead of
butter, the ratio is almost .5 oil to 1 flour. It does get separated to
some degree when it cools and and may look a bit like a "sticky mess".
Heat it up slightly in the microwave, mix it and put it into your
simmering stock to make your sauce.
Yea!
Kent

Knox Graham wrote:
>
> Hi All,
>
> Roux is supposed to be easy...I had three tries at it today and finally gave
> up.
>
> Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
> and 1/4 cups flour.
>
> Heat oil, add flour a little at a time while stirring. The longer you cook
> it, the browner it gets.
>
> What I'm ending up with is a brown oily mess. I'm not even sure what the
> consistency should be when I'm done.
>
> Please help!
>
> Thanks
>
> Knox G.

On Sun, 7 Dec 2003 20:54:19 -0600, "Knox Graham"
> wrote:

>Roux is supposed to be easy...I had three tries at it today and finally gave
>up.
>
>Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
>and 1/4 cups flour.
>
>Heat oil, add flour a little at a time while stirring. The longer you cook
>it, the browner it gets.
>
>What I'm ending up with is a brown oily mess. I'm not even sure what the
>consistency should be when I'm done.

Probably too hot. Medium or medium-low heat. No reason to add the
flour slowly. A brown roux needs long cooking and a lot of stirring so
that it doesn't burn.

http://recipeview.com/Cajun/Cajun247.htm

"Knox Graham" wrote in message ...

>
> What I'm ending up with is a brown oily mess. I'm not even sure what the
> consistency should be when I'm done.

I'd describe the consistency, and appearance as something like melted
chocolate.

-Mike

The consistency should be like a paste or like wet sand after the wave
has rolled back to sea. For a blond roux (no browning in the pan), that
will about half oil (or butter) and half flour. The more you brown the
flour, the more flour you will need to avoid the oiliness so think maybe
40% oil and 60% flour. But if you're getting oily results, don't
measure, just keep adding flour until you have the right consistency,
and a little extra oil won't hurt the flavor of the finished product.
As others have said, lower the heat and go a little more slowly.

--Lia


Knox Graham wrote:
> Hi All,
>
> Roux is supposed to be easy...I had three tries at it today and finally gave
> up.
>
> Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
> and 1/4 cups flour.
>
> Heat oil, add flour a little at a time while stirring. The longer you cook
> it, the browner it gets.
>
> What I'm ending up with is a brown oily mess. I'm not even sure what the
> consistency should be when I'm done.
>
> Please help!
>
> Thanks
>
> Knox G.
>
>

On Sun, 7 Dec 2003 20:54:19 -0600, "Knox Graham"
> wrote:

>Hi All,
>
>Roux is supposed to be easy...I had three tries at it today and finally gave
>up.

Knox,

Here are two more methods to try.

I read about an "instant" roux technique in one of Paul Prudhomme's
books. He said to heat the oil to a fairly high temperature, then add
all the flour at once and stir like crazy. Gets you a dark roux in a
few seconds. I tried it and it worked, once I learned to control how
dark I wanted it by how hot I got the oil.

You can also make roux in a microwave. Put 2/3 cup each of flour and
oil in a four-cup measuring cup and nuke on high for six minutes. Then
stir the mix and nuke again for another 30 seconds or so to get the
color you want.

David

On Mon, 08 Dec 2003 04:43:54 GMT, Chris wrote:

> Sounds to me like your heat might be abit too high. They shouldn't be
> separating.
> Try to keep it at or just above medium heat.
>
> Good luck.
>
> Chris

Or you might have too much oil for the amount of flour.

--
JakeInHartsel