How do I make Alton Brown roux?

How do I make Alton Brown roux?

Directions

1. Heat fat or over medium high heat. Add flour all at once whisking vigorously.
2. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
3. Tightly wrapped, roux can be refrigerated for up to a month.

What is the ratio for a roux?

Maintaining a roux ratio of 1 part fat to 1 part flour by weight will make for a successful sauce, gravy, or soup.

How much roux do I need for 3 cups of stock?

For example, to thicken three cups of simmering stock to make gravy, combine 1/4 cup (for thinner gravy) or 1/3 cup (for thicker gravy) all-purpose flour in a bowl with 1/2 cup water or stock. Whisk this mixture into the pan and simmer until gravy thickens and raw flour dissipates, about five minutes.

What is white roux used for?

White roux is used to thicken sauces such as béchamel, cheese sauces and white gravy, as well as creamy soups and chowders. Brown and dark roux are cooked for longer and have more flavor. The longer the roux is cooked, the darker in color it gets and the more its toasty, nutty aromas and flavors will come out.

What is in filet powder?

Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America. The roots and bark of this same plant were the original base for root beer.

What is a dry roux?

Cook Thanksgiving with Confidence But one thing that all traditional gumbo recipes have in common is a roux—a slow-cooked mixture of flour and fat that gives the gumbo its deep brown color, a bit of body, and a toasty flavor. In a dry roux, the flour is toasted without fat.

What are the 3 types of roux?

There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.

How much roux does it take to thicken 1 gallon of stock?

To thicken one gallon of liquid use 12 ounces of roux, but you can use up to a pound if you want it to be very thick.

How much roux do I need for 4 cups of liquid?

For Each 4 Cups of Liquid: Medium Sauce: 4 oz roux (2 oz each butter and flour) (57 grams each) Heavy Sauce: 6 oz roux (3 oz each butter and flour) (85 grams each)

What is the difference between a slurry and a roux?

Think of a slurry as almost the opposite of a roux. A roux is cooked, uses fat, and is added at the beginning of cooking. In comparison, a slurry is uncooked, needs no fat, and is added at the end of cooking.

What is the difference between a white roux and a brown roux?

The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders. Dark roux are primarily used in Cajun and Creole dishes, most notably gumbo and jambalaya.

What is brown roux?

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.

How to make Alton Brown’s brined turkey recipe?

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.

When to thaw Turkey for Alton Brown’s roast?

2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38ºF. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.

What’s the best way to make turkey gravy?

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.

What’s the best way to roast a Turkey?

Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes.