Hey Folks,

I wonder if anyone has any details on the freezing of roux.
My Gisslen textbook suggests that freezing flour will
cause it to breakdown somewhat and loose some of it's
thickening power. Does anyone have any experience as to
how much roux is affected by freezing?

Any thoughts appreciated.

jp

On 2004-06-12, JP Fournier > wrote:

> Any thoughts appreciated.

I don't understand the point of freezing roux. How much time
difference can realized between reheating frozen roux and preparing
fresh roux?

nb

JP Fournier wrote:

> Hey Folks,
>
> I wonder if anyone has any details on the freezing of roux. My
> Gisslen textbook suggests that freezing flour will cause it to
> breakdown somewhat and loose

lose

> some of it's

its

> thickening power. Does anyone have any experience as to how much
> roux is affected by freezing?
>
> Any thoughts appreciated.

Many restaurants keep a pot of roux near the stove. Takes forever to
go off. It should keep just fine at room temp for weeks. Even more
weeks in the fridge.

Pastorio

On 2004-06-12, Steve Wertz > wrote:
>
> A proper roux does take a bit of time and attention to make
> properly.

Hmmmm... I didn't think about a cajun/creole roux. That may be a
time saver. A basic french roux (white) only takes a couple minutes.

nb

In the hotel we used to make up a big batch at a time and use the left over
as a Beurre Marie. Which is the same, but cold.
Rob
"JP Fournier" > wrote in message
.cable.rogers.com...
>
> Hey Folks,
>
> I wonder if anyone has any details on the freezing of roux.
> My Gisslen textbook suggests that freezing flour will
> cause it to breakdown somewhat and loose some of it's
> thickening power. Does anyone have any experience as to
> how much roux is affected by freezing?
>
> Any thoughts appreciated.
>
> jp
>