WHAT IS ROU RECIPES

BASIC ROUX RECIPE - FOOD.COM

Basic Roux Recipe - Food.com image

This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 ounces

Number Of Ingredients 2

Ingredients

4 ounces butter or 4 ounces other fat
4 ounces flour

Steps:

To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
Butter is the most commonly used form of fat.
Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
For example, butter contains a small amount of water.
However, bacon fat, which has been perfectly rendered, contains no water.
Within these variables there are varying levels of consistencies.
If your roux is too thin, add a small amount of flour.
If it is too thick, add a small amount of fat to thin it out.
When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
Then heat the entire mixture until it comes to a simmer.
This process will keep the roux from creating lumps.
Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

Nutrition Facts : Calories 153.2, FatContent 11.6, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 101.5, CarbohydrateContent 10.8, FiberContent 0.4, SugarContent 0.1, ProteinContent 1.6

BASIC ROUX RECIPE - FOOD.COM

Basic Roux Recipe - Food.com image

This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 ounces

Number Of Ingredients 2

Ingredients

4 ounces butter or 4 ounces other fat
4 ounces flour

Steps:

To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
Butter is the most commonly used form of fat.
Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
For example, butter contains a small amount of water.
However, bacon fat, which has been perfectly rendered, contains no water.
Within these variables there are varying levels of consistencies.
If your roux is too thin, add a small amount of flour.
If it is too thick, add a small amount of fat to thin it out.
When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
Then heat the entire mixture until it comes to a simmer.
This process will keep the roux from creating lumps.
Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

More about "what is rou recipes"

FUJIANESE WONTON SOUP (FUJIAN BIAN ROU) RECIPE | SIDECHEF

A delicious twist on a classic wonton soup.
From sidechef.com
Reviews 4
Total Time 2700S
Category Weeknight Dinners, Comfort Food, Budget-Friendly, Dairy-Free, Intermediate, Winter, Stove, Peanut-Free, Tree Nut-Free, Tomato-Free, Soup
Cuisine Chinese
Calories 202 calories per serving

Enjoy!

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HOW TO MAKE ROUX | ALLRECIPES

May 15, 2015 · Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Making a Roux. Credit: Meredith. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting.
From allrecipes.com

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HOW TO MAKE A ROUX | COOKING SCHOOL | FOOD NETWORK

Aug 24, 2021 · How to Make a Light Roux. Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly with a wooden spoon in a ...
From foodnetwork.com

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HOW TO MAKE A ROUX | HOW TO MAKE ROUX FOR GRAVY

Oct 15, 2021 · All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter (or oil) over medium heat. Add the flour, salt and pepper and stir until combined. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and foamy.
From tasteofhome.com

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HOW TO MAKE A ROUX | BBC GOOD FOOD

Oct 17, 2019 · Roux-based recipes to try 1. Cheese sauce Make this basic cheese sauce with our easy recipe and add it to other dishes like cauliflower cheese and... 2. Lasagne A classic, comforting lasagne is filled with a rich ragu and a smooth creamy sauce. It's a perfect warming... 3. Ultimate macaroni cheese
From bbcgoodfood.com

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HOW TO MAKE A ROUX - EASY ROUX RECIPE

Jan 24, 2019 · If your recipe requires a dark roux, keep cookin'! Just don't turn your back on it, or it WILL burn. (Word to the wise, from the neglectful. ) Whisk constantly until your roux has darkened to your ...
From delish.com

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TRADITIONAL CAJUN ROUX RECIPE

Aug 24, 2011 · Save Recipe. Roux is an essential part of Cajun cooking and is used to thicken sauces, soups, and stews. A roux is a simple combination of fat and flour cooked until the mixture has thickened and the raw flour taste has cooked out. In France, the fat used is butter, but in Cajun cooking, lard or oil is preferred.
From thespruceeats.com

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DONGBEI GUO BAO ROU (CRISPY SWEET & SOUR PORK) - THE WOKS ...

Jun 02, 2018 · This Dongbei Guo Bao Rou recipe (?????) looks and sounds distant to many. Basically, it is a more delicate version of Sweet and Sour Pork. It has humble origins in Harbin during the Qing Dynasty, when it was apparently originally created for foreigners living there during that time period.
From thewoksoflife.com

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ROU JIA MO - TRADITIONAL CHINESE RECIPE | 196 FLAVORS

Dec 29, 2021 · What is rou jia mo? Rou jia mo, also known as làzhi ròu jia mó, is a bun stuffed with braised pork belly. The recipe is typical of the Shaanxi province in China. The bun is called bai ji mo. Pork belly is a favorite in China and can be found in many recipes. Here, it is braised with sugar, Shaoxing wine, soy sauce, onions, ginger, chili and many spices.
From 196flavors.com

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HOW TO MAKE GRAVY WITH A ROUX - THE SPRUCE EATS

Oct 11, 2019 · There are several ways to make gravy: it can be thickened with a cornstarch slurry, made smooth with the addition of a roux, or served simply as the drippings straight from the pan.Gravy made with a roux—a mixture of fat and flour—is a classic preparation, using the pan drippings from your holiday bird or roast. The roux adds intense flavor and a velvety texture to the gravy.
From thespruceeats.com

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HOW TO MAKE A ROUX - SPEND WITH PENNIES

Dec 06, 2018 · Instructions. Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing. For a blonde roux, allow it to cook a minute or so. For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.
From spendwithpennies.com

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HONG SHAO ROU (RED BRAISED PORK, ???) - OMNIVORE'S COOKBOOK

Feb 02, 2020 · Hong Shao Rou, or red braised pork, is a beloved dish in China. Depending on the region, there are many different approaches to cooking it. Some versions taste sweeter, some taste more savory, while others taste spicy.
From omnivorescookbook.com

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TAIWANESE MEAT SAUCE (LU ROU FAN) RECIPE - COMFORT FOOD AT ...

Aug 27, 2019 · Taiwanese meat sauce recipe (lu rou fan). This savory classic comes in aromatic Chinese five-spices and soy sauce in a simple braised form for ground or minced meat. The best part is you can make this on a stove or in an instant pot.
From ketchupwithlinda.com

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RECIPE: FIJIAN ROUROU (DALO LEAF) - LOVING ISLANDS

Jan 11, 2020 · Boil water in a saucepan over medium heat. 2. Once simmering, stir in salt and baking powder. 3. Add dalo leaves and oil to saucepan, stirring regularly until the leaves have reduced in size (the leaves will reduce in size, much like spinach). 4. Add onion and garlic to saucepan, stir and let simmer for a few minutes longer before serving.
From lovingislands.com

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TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS

Mar 22, 2020 · Twice Cooked Pork (Hui Guo Rou) The Spruce Eats / Anfisa Strizh. In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce. It can be served with rice or on its own.
From thespruceeats.com

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ROB ROY COCKTAIL RECIPE - LIQUOR.COM

Dec 04, 2020 · Steps. Add the scotch, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass. Garnish with 2 speared brandied cherries. Frank Caiafa’s Rob Roy. 7 ratings.
From liquor.com

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ZROU - OWN WHAT YOU EAT

Minced. Minced meat is suitable for: Fillings. While making fillings, meatballs, Lion’s Head (Shi Zi Tou) or patties, ingredients like starch, smashed potatoes and chickpea water work well as binding agents.
From zroumovement.com

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FIJIAN ROUROU TARO LEAF RECIPE | TRAVEL FOOD ATLAS

Mar 08, 2021 · Boil for around 30 minutes. Use a masher to mash the leaves finely and stain off all the excess water. Take a bowl and add the boiled and crushed leaves. Add half cup of coriander leaves, half cup of spring onions, basil leaves, half of the garlic, black pepper, red chilli flakes and salt all in the spinach.
From travelfoodatlas.com

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HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR

Feb 15, 2020 · How to Make. Gather your two ingredients: fat (lard) and flour. In a cast iron skillet, melt the lard over high heat then gradually add the flour a little at a time. Whisk the flour into the melted lard with a large metal whisk until all the flour is well mixed. Whisk until it begins to bubble. Keep stirring.
From savortheflavour.com

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BE-RO HOME RECIPES: SCONES, CAKES, PASTRY, PUDDINGS - A ...

Sep 28, 2015 · In the 1920s, budding cooks could learn the art of housekeeping from Be-Ro Home Recipes: Scones, Cakes, Pastry, Puddings, a book published by Thomas Bell & Son, Ltd. (Bemrose & Sons Ltd.). The Be-Ro website explains: Thomas Bell founded a wholesale grocery firm near the Tyne quays and railway station in Newcastle in the 1880s.
From flashbak.com

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