bjbjBrBr A(d+ Jan: All right, here we go.
Love this! This is a dark chocolate roux, exactly what it looks like. It’s starting
to get the color of a dark chocolate. Now, we’re almost done, and I’ll tell you a trick
with making roux, especially if you’re using any kind of cast iron cookware, is that the
heat continues, even after you turn the heat on the stove off. So I’m cutting it off, but
this is actually going to continue cooking for a minute. So, you want to stop just short
of where you want the roux to end up. And the reason is, carryover heat in the cast
iron cookware — or actually, in a lot of cookware, but more so in cast iron — will
continue to take this another shade or two darker, which is actually where I want it
to end up. So, a dark chocolate roux. Equal parts oil and flour, and you simply cook and
stir, slowly, until it gets the color of dark chocolate. Now, this will be the base of a
really yummy gumbo. And the flavor is second to none, and you can’t get it any other way.
So it takes a little bit of time and effort to make one, but it is very, very worth it.
So, if you’re going to do it yourself, just remember, don’t walk away from it, don’t go
answering the phone, don’t go yapping to your neighbors, because it’ll burn on you, and
once it’s burned, you can’t bring it back. However, if you’re willing to take the time,
do a little stirring, maybe [laughs] turn the TV on while you’re taking care of it,
it is very, very simple, and very straightforward. And that is the base of the gumbo — ooh,
I almost got myself — I’m going to show you in tonight’s videos. hxkY [email protected]) [email protected]) [Content_Types].xml
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