tag:blogger.com,1999:blog-42485412581621229962024-03-05T02:10:07.399-08:00roux en yLeelahttp://www.blogger.com/profile/06818481804654725663noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4248541258162122996.post-51422906524184986722009-10-27T10:02:00.001-07:002009-10-27T10:03:48.483-07:00roux en y<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaAArkpKao9gfEbEl9ycZAzeUMu90rb_7vEULIh9lLpoyD2dm39wioG62W4oQOs9baQ4z7dbEf94Sb1GxdytpM8lb1gtQ1HpeCNbs_BpI0IJZU2asKSynwSe9i9wPugos9uIx_PpEzfHH/s1600-h/roux+en+y.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 285px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaAArkpKao9gfEbEl9ycZAzeUMu90rb_7vEULIh9lLpoyD2dm39wioG62W4oQOs9baQ4z7dbEf94Sb1GxdytpM8lb1gtQ1HpeCNbs_BpI0IJZU2asKSynwSe9i9wPugos9uIx_PpEzfHH/s320/roux+en+y.jpg" alt="" id="BLOGGER_PHOTO_ID_5397326392075173730" border="0" /></a>Leelahttp://www.blogger.com/profile/06818481804654725663noreply@blogger.com0tag:blogger.com,1999:blog-4248541258162122996.post-44805024233493970132009-10-27T10:01:00.000-07:002009-10-27T10:02:20.681-07:00roux en y<p>The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient <br />to maintain its own identity.</p><p>The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced ‘rue’). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.</p><p>The French roux is usually a blend of equal parts flour and <br />butter cooked slowly until bubbly and well blended, but not <br />browned. The typical Cajun roux is a blend of equal parts of <br />flour and fat, cooked together in a heavy pot over high heat <br />until a medium brown color is reached. Roux must be stirred <br />constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.</p>Leelahttp://www.blogger.com/profile/06818481804654725663noreply@blogger.com0