Good Lifestyle

Have you ever flirted with the idea of ​​preparing a gombo filled with flavor, a creamy bufferSoupeOr a pasta sauce at the luscious house? Have you ever wondered what it's made of these thick and creamy dishes? Well, the thickening agent used to create an as thick and creamy base for one or the other dish is called red. (It is pronounced as "roo" as in "Kangaroo".)

A what?If this is your first time, you see this word, you are not alone, and we are here to help you understand exactly what it is and how to do it.

First of all, what is a redhead?

In case you are not familiar with what Roux is, it's basically the flour that was baked in fat and it is used to thicken sauces, says Trevor White, chief concept toMorton's Steakhouse At New York. He has roots inFrench cuisine, So you see it as often in Creole cooking. We asked the chief to give us a glimpse of the perfect recipe for doing this thickening component for some of your favorite sauces and your soups at home. But before sharing exactly how to prepare the thickening agent, you should know that there are three different types commonly used for different dishes.

What are the different types of red?

As Chief White explains, there is:

• Roux white: "This one is briefly cooked on heat until it develops a frothy appearance."

Use this sauce to: Thicken a soup of chubes or in a saucepan of tuna.

• Blond Roux: "This one is cooked longer than the white redhead and begins to caramelize in a blonde color."

Use this sauce for: Thicken a Bechamel sauce.

• Brown Roux: "[This] is cooked until more and more caramelized in a brown color, which produces a hazelnut flavor and aroma."

Use this sauce to: thickStockBassage soup like Gumbo or a dumpling soup.

Now, here's how to make a redhead:

Here are steps and tips on Chef White's method, you can recreate in your kitchen.

1. A red can have equal pieces of fat (lard or rendering), clarified butter (solids without milk) or oil, and flour (cake or pastry flour is the best due to high starch content).
2. A lower pan or a heavy pot is suggested for even cooking and preventing combustion. Heat slowly on the hob.
3. Add the flour and oil to sappeo and whip together. Heat over medium-high heat.
4. Cook the roux stirring constantly until the desired cooking.
5. A white redhead needs only to cook a few minutes until the taste of gross flour is gone. Cook further, until the flour starts to caramelize, will produce a blond red red. The continuation of the cooking process will also produce a brown red. Remember that the more you cook it, the more you will need to thicken a liquid.
6. A book of it thickened about a gallon of liquid and a properly manufactured redhead is thick.
7. Now, when you add the redhead to a liquid to perform your finalized sauce, the temperature plays a vital role in the prevention of tufts. The general rule is to add the fresh temperature liquid or the ambient temperature to warm red while whisking, or add the temperature of the red liquid redpiece while whisking.

So, awards.

First of all, you want to catch your flour as well as a form of fat, such as saddle, butter or oil, and put the same amount of each in a thick lower pan and whisk the ingredients together. Get out when your kitchen red on a medium heat up and after a few minutes you will have a white version. If you cook it a few more minutes, you will have the blonde variety, and if you cook it even further, you will have a brown version. No matter what kind you aspire to cook, the key is to be sure that the sauce becomes thicker when you cook it.