Examine individual changes

'<big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big><big><big>Big text</big></big></big></big></big></big></big></big></big></big></big></big></big></big></big></big></big></big>{{Other uses}} [[File:Roux bianco.JPG|thumb|A white roux]] [[File:Thickening.jpg|250px|thumb|A roux-based sauce]] '''Roux''' ({{IPAc-en|ˈ|r|uː}}) is [[flour]] and [[fat]] cooked together and used to thicken [[sauce]]s.<ref>{{cite web|url=http://dictionary.cambridge.org/us/dictionary/english/roux|title=roux Definition in the Cambridge English Dictionary|website=dictionary.cambridge.org|language=en-US|access-date=2017-02-18}}</ref> Roux is typically made from equal parts of flour and fat by weight.<ref>{{cite book|title=The American Woman's Cook Book|last=Berolzheimer|first=Ruth|publisher=Garden City Publishing|year=1942|location=New York|page=307}}</ref> The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. [[Butter]], [[vegetable oil]]s, bacon drippings or [[lard]] are commonly used fats. Roux is used as a [[thickening agent]] for [[gravy]], [[sauce]]s, [[soup]]s and [[stew]]s. It provides the base for a dish, and other ingredients are added after the roux is complete. == Uses == The fat is most often [[butter]] in [[French cuisine]], but may be [[lard]] or [[vegetable oil]] in other cuisines. The roux is used in three of the five [[mother sauce]]s of [[Cuisine classique|classical French cooking]]: [[béchamel sauce]], [[velouté sauce]], and [[espagnole sauce]]. In [[Cajun cuisine]], roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, but makes it thinner. [[Central European cuisine]] often uses lard (in its [[Rendering (food processing)|rendered]] form) or more recently vegetable oil instead of butter for the preparation of roux, which is called {{lang|sk|zápražka}} in [[Slovak language|Slovak]], {{lang|cs|jíška}} in [[Czech language|Czech]], {{lang|pl|zasmażka}} in [[Polish language|Polish]], {{lang|sh|zaprška}} ({{lang|sh|запршка}}) in [[Bosnian-Croatian-Serbian|Bosnian, Croatian, Serbian]], and [[Macedonian language|Macedonian]], {{transl|bg|zaprazhka}} ({{lang|bg|запръжка}}) in [[Bulgarian language|Bulgarian]], {{lang|hu|[[rántás]]}} in [[Hungarian language|Hungarian]] and {{lang|de|Mehlschwitze}} in [[German language|German]]. [[Japanese curry]], or {{nihongo||カレー|karē}}, is made from a roux made by frying [[yellow curry]] powder, butter or oil, and flour together. The French term {{lang|fr|roux}} has become a [[gairaigo|loanword]] in Japanese, {{nihongo||ルー|rū}}, or more specifically {{nihongo||カレールー|karērū|curry roux}}. Roux (''meyane''<ref>{{cite web|url=http://www.tdk.gov.tr/index.php?option=com_gts&kelime=MEYANE |title=Türk Dil Kurumu |publisher=Tdk.gov.tr |date= |accessdate=2019-05-10}}</ref>) has been used in [[Ottoman cuisine|Ottoman]] and [[Turkish cuisine|Turkish]] cuisine since at least the 15th century.<ref name="Şirvânî2005">{{cite book|author=Muhammed bin Mahmûd-ı Şirvânî|title=15. yüzyıl Osmanlı mutfağı|url=https://books.google.com/books?id=hc7gAAAAMAAJ|year=2005|publisher=Gökkubbe|isbn=978-975-6223-84-0}}</ref> ==Methods== The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is heated and its intended use. The end result is a thickening and flavoring agent. Roux is most often made with butter as the fat base, but it may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional [[Cuisine of the United States|American cuisine]], [[bacon]] is sometimes rendered to produce fat to use in the roux. If clarified butter is not available, vegetable oil is often used when producing dark roux, since it does not burn at high temperatures, as whole butter would. ==Types== Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some [[gravy|gravies]] or [[pastry|pastries]] throughout the world. Darker roux is made by browning the flour in oil for a longer time and add a distinct nutty flavor to a dish. They may be called "blond", "peanut-butter", "brown", or "chocolate" roux depending on their color. The darker the color, the richer the flavor. [[Swabia]]n (southwest German) cooking uses a darker roux for its "brown broth" ({{lang|de|braune Brühe}}), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning.<ref>{{citation needed|reason=The dish is not linked as a page and therefore information on it should be cited.|date=April 2016}}</ref> Dark roux is often made with vegetable oils, which have a higher [[smoke point]] than butter, and are used in [[Cajun cuisine|Cajun]] and [[Creole cuisine]] for [[gumbo]]s and [[stew]]s. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux.<ref>{{cite episode|title=Gravy Confidential|series=Good Eats|serieslink=Good Eats|airdate=1999-08-25|network=[[Food Network]]|season=1|number=108|credits=[[Alton Brown]]|transcript=(transcript)|transcripturl=http://www.goodeatsfanpage.com/Season1/Gravy/GravyTranscript.htm}}</ref> [[File:Staka Souda Bay.jpg|175px|thumb|A dish of ''staka'' served as part of a ''[[meze]]'', [[Souda]], [[Crete]]]] ===Cretan staka=== '''''Staka''''' ({{lang|el|στάκα}}) is a type of roux particular to [[Cretan cuisine]]. It is prepared by cooking [[sheep milk]] cream over a low flame with [[wheat flour]] or [[starch]]: the [[protein]]-rich part of the [[butterfat]] coagulates with the flour or starch and forms the ''staka'' proper, which is served hot. It is generally eaten by dipping bread in it, occasionally served over [[French fries]]. The fatty part separates to form ''stakovoutyro'', staka butter, which is kept for later use and has a faint cheesy flavor. Staka butter is used in Cretan [[pilaf]] (''piláfi''), commonly served at weddings. ==Alternatives== Cooks can substitute for roux by adding a mixture of cold water and wheat flour to a dish that needs thickening, since the heat of boiling water will release the starch from the flour; however, this temperature is not high enough to eliminate the floury taste. A mixture of water and flour used in this way is colloquially known as “cowboy roux”, and in modern cuisine it is called a white wash. It is used infrequently in restaurant cooking, since it imparts a flavor to the finished dish that a traditional [[haute cuisine]] chef would consider unacceptable. Cornflour (known as cornstarch in the United States) can be used instead of wheat flour. Since less is needed to thicken, it imparts less of the raw flour taste, and it also makes the final sauce shinier. As an alternative to roux, which is high in fat and very energy-dense, some Creole chefs have experimented with toasting flour without oil in a hot pan as an addition to [[gumbo]]. [[Cornstarch]] mixed with water (slurry), [[arrowroot]], and other agents can be used in place of roux as well. These items do not contribute to the flavor of a dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as [[Colloids#Hydrocolloids|hydrocolloids]]. In addition to being flavorless and possessing the ability to act as a [[thickening agent]], the resulting texture is thought by some to be superior,{{citation needed|date=February 2012}} and only a small amount is required for the desired effect. ==See also== {{Portal|Food}} {{div col|colwidth=18em}} * [[Beurre manié]] * [[Cajun cuisine]] * [[Chowder]] * [[Etouffee]] * [[French cuisine]] * [[Gumbo]] * [[Mother sauce]] * [[Rubaboo]] * [[Water roux]] {{div col end}} ==References== {{Reflist}} ==Further reading== * {{cite book|last1=Folse|first1=John D.|authorlink1=John Folse|title=The Encyclopedia of Cajun & Creole Cuisine|date=2004|publisher=Chef John Folse & Co. Pub.|location=Gonzales, LA|isbn=0-9704457-1-7}} Troubleshooting roux (p.&nbsp;130) Oil-based roux (pp.&nbsp;130–131), Butter roux: the classical and Creole roux (pp.&nbsp;132–133). Includes color illustrations and recipes. * {{cite journal|last1=Wuerthner|first1=Terri Pischoff|title=First You Make a Roux|journal=Gastronomica|date=November 2006|volume=6|issue=4|pages=64–68|doi=10.1525/gfc.2006.6.4.64|jstor=10.1525/gfc.2006.6.4.64}} Distinguishes history of classical French, Creole, and Cajun varieties of roux, with color illustrations of blond, peanut butter, and chocolate roux and detailed oil-based recipe, variations of proportions, chemistry, and storage techniques. Definitive. == External links == * {{cookbook-inline}} * {{Wiktionary-inline}} {{Cajun cuisine}} [[Category:Edible thickening agents]] [[Category:Culinary terminology]]'