rcj@burl.UUCP (Curtis Jackson) (09/25/85)
In article <465@mtxinu.UUCP> ed@mtxinu.UUCP (Ed Gould) writes: >Close, but not quite. Even a black roux is not burned, just cooked >until black. For a wonderful discussion of roux, see _Chef_Paul_ >_Prudhomme's_Louisiana_Kitchen_. There's also a great discussion >of using various kinds of peppers in a single dish. Actually, it's >a great cookbook overall. I agree heartily with the cookbook reco -- I just got a copy for my birthday (finally)!! WARNING: If you haven't made a roux before, please read a reliable cookbook such as the wondermous _Louisiana_Kitchen_ mentioned above -- in the book Paul P. says that in his test kitchens roux is refered to as "Cajun Napalm" because it burns terribly and sticks to everything. I don't know how many times he warns to use long-handled spoons and wisks when dealing with a [non-domesticated] roux. Let's be careful out there! -- The MAD Programmer -- 919-228-3313 (Cornet 291) alias: Curtis Jackson ...![ ihnp4 ulysses cbosgd mgnetp ]!burl!rcj ...![ ihnp4 cbosgd akgua masscomp ]!clyde!rcj