Re: [CH] Chile Themed Restaraunts--Roux
Bruce (blacksheep@awwwsome.com)
Tue, 30 Oct 2001 20:46:45 -0800
Roux from any cuisine, including Cajun/Creole only has
two ingredients. Flour and fat. The key to a Cajun
roux is to brown it slowly. It's not too hard to do though
and having worked in a Cajun/Creole restaurant for a
few years I've made huge amounts of it. Peanut butter
or mahogany are the two colors that are typically used
in Cajun/Creole cooking. What you end up doing with
the roux can be more complicated though.
Bruce
----- Original Message -----
From: bill jernigan <billjernigan@iqonline.net>
To: Ted Wagner <trwagner1@yahoo.com>; <chile-heads@globalgarden.com>
Sent: Tuesday, October 30, 2001 5:21 PM
Subject: RE: [CH] Chile Themed Restaraunts?
> there are as many recipes for mole as there are for chili...but all have
a
> long list of ingredients, and remind me of the new orleans cook that was
> asked for her recipe for making a roux..."lock the door and take the
phone
> off the hook" was the beginning of the recipe...if you want to make mole
> from scratch, plan on spending an afternoon...