Side Pannel
Microwave Roux
Ingredients List
- 2/3 c Oil
- 2/3 c Flour
- 2 c Onion, chopped
- 1 c Celery, chopped
- 1/2 c Green bell pepper, chopped
- 4 Cloves garlic, minced
- 1/4 c Parsley, chopped
- 1/4 c Green onion tops, chopped
- -Approximately 1/4 cup hot
- -water
Directions
While we are both good at whipping up perfect rouxs as needed, we have
found this to be a very easy and excellent method which is one fast way to
start a gumbo or sauce piquant or other concoction. This is tricky only in
that you must adjust it to your individual microwave and utensils for
proper timing. With this quantity of oil in a microwave, it gets hotter
than you realize very fast and can't be easily stopped. It will go from
pale to burnt quickly if you are not careful but it didn't take us long to
master. Cooking the greens this way is equivalent to how we would likely
start a gumbo in a black pot on the stovetop. Try it and you may never
worry about the standard method. Local experts have not detected any taste
differences.
MICRO-ROUX
ROUX is an equal mixture of oil and flour that is browned and used as a
thickening base for many of the South Louisiana dishes such as stews,
gumbos, etouffes and sauce piquantes. It not only thickens, but it also
gives a different, quite distinct flavor due to the browning of the flour.
Cooking Time: 12 minutes Utensil: 4-cup glass measuring cup Makes 4 cups
1. Mix oil and flour together in a 4-cup measure. Microwave uncovered on
HIGH 6-7 MINUTES. Stir at 6 minutes - Roux will be a light brown at this
time and will need to cook 30 seconds to 1 minute longer to reach the dark
brown color so important in making Louisiana gumbos and stews. The Roux
will be very hot, but usually the handle on your glass measuring cup will
stay cool enough to touch.
2. Add onion, celery and bell pepper to Roux in measuring cup. Stir and
return to Microwave. Saute, on HIGH 3 MINUTES.
3. Add garlic, parsley and green onion to Roux, stir and return to
Microwave. Saute on HIGH 2 MINUTES. You should have about 3-3/4 cups of
Roux now. If any oil has risen to the top, pour this off.
4. Slowly add enough hot tap water to bring Roux to the 4 cup mark. Stir
and you will have a smooth dark Roux in only 12 minutes.
Roux freezes very well and you are ready at any time to put together a
delicious gumbo or stew.
found this to be a very easy and excellent method which is one fast way to
start a gumbo or sauce piquant or other concoction. This is tricky only in
that you must adjust it to your individual microwave and utensils for
proper timing. With this quantity of oil in a microwave, it gets hotter
than you realize very fast and can't be easily stopped. It will go from
pale to burnt quickly if you are not careful but it didn't take us long to
master. Cooking the greens this way is equivalent to how we would likely
start a gumbo in a black pot on the stovetop. Try it and you may never
worry about the standard method. Local experts have not detected any taste
differences.
MICRO-ROUX
ROUX is an equal mixture of oil and flour that is browned and used as a
thickening base for many of the South Louisiana dishes such as stews,
gumbos, etouffes and sauce piquantes. It not only thickens, but it also
gives a different, quite distinct flavor due to the browning of the flour.
Cooking Time: 12 minutes Utensil: 4-cup glass measuring cup Makes 4 cups
1. Mix oil and flour together in a 4-cup measure. Microwave uncovered on
HIGH 6-7 MINUTES. Stir at 6 minutes - Roux will be a light brown at this
time and will need to cook 30 seconds to 1 minute longer to reach the dark
brown color so important in making Louisiana gumbos and stews. The Roux
will be very hot, but usually the handle on your glass measuring cup will
stay cool enough to touch.
2. Add onion, celery and bell pepper to Roux in measuring cup. Stir and
return to Microwave. Saute, on HIGH 3 MINUTES.
3. Add garlic, parsley and green onion to Roux, stir and return to
Microwave. Saute on HIGH 2 MINUTES. You should have about 3-3/4 cups of
Roux now. If any oil has risen to the top, pour this off.
4. Slowly add enough hot tap water to bring Roux to the 4 cup mark. Stir
and you will have a smooth dark Roux in only 12 minutes.
Roux freezes very well and you are ready at any time to put together a
delicious gumbo or stew.
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