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Name: Fat-Free Roux
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: None

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INGREDIENTS

None

Servings

INSTRUCTIONS

On Tue, 13 Sep 1994 18:40:58 -0400 (EDT) shurahaigh@delphi.com wrote: > Many of the soups I used to make pre-vlf require a roux for thickening - the > sort that requires 2-4 T of butter to be combined with flour. Does anyone > have an adequate substitute, or know if theres one in the archives? Its the starch in the flour that does the thickening, not the butter. Flour needs to be cooked to get rid of the raw taste and the butterfat makes this easy to do without burning the flour. However, it is possible to brown flour without fat, it just takes more care. Furthermore, browned flour is relatively shelf stable, so you can make a big batch and use it over a month or two. Other starches (cornstarch, potato starch, arrowroot, etc) can be used as thickening agents as well. They vary in their strength, taste, and temperature sensativity. See McGees _On Food and Cooking_ for comparison info. For examples of using browned flour as a substitute for a traditional roux, see Enola Prudhommes _Low-Calorie Cajun Cooking_ and Paul Prudhomes _Fork In the Road_. (which also contain instructions for browning flour). Heres instructions for browning flour from the archives: Date: Thu, 21 Oct 93 13:23:44 PDT From: Michelle Dick From The Joy of Cooking: BROWNED FLOUR A variant used in gravies to enhance color and flavor [and as we now know, to do fatfree cajun cooking]. The slow but inexpensive procedure by which it is made is worth trying. The flour, when ready, should smell nutty and baked. Place: 1 cup flour in a dry heavy skillet. Stir constantly over very low direct heat, scraping the flour from the sides and bottom of the pan. Or, heat the flour in a very slow oven, 200 deg F to 250 deg F, in a very heavy pan. Shake the pan periodically so the flour browns evenly. Do not let it get too dark or, as with brown roux, it will become bitter and lose its thickening power altogether. Even properly browned flour has only about half the thickening power of all-purpose flour. It may be stored in a tightly covered jar in a cool place. Michelle Dick, artemis@rahul.net. Fatfree Digest [Volume 10 Issue 34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Fat-Free Roux

None

On Tue, 13 Sep 1994 18:40:58 -0400 (EDT)  shurahaigh@delphi.com wrote: >  Many of the soups I used to make pre-vlf require a roux for thickening -  the > sort that requires 2-4 T of butter to be combined with flour. Does  anyone > have an adequate substitute, or know if theres one in the  archives?    Its the starch in the flour that does the thickening, not the butter.  Flour needs to be cooked to get rid of the raw taste and the butterfat  makes this easy to do without burning the flour.  However, it is possible  to brown flour without fat, it just takes more care. Furthermore, browned  flour is relatively shelf stable, so you can make a big batch and use it  over a month or two.  Other starches (cornstarch, potato starch, arrowroot,  etc) can be used as thickening agents as well. They vary in their strength,  taste, and temperature sensativity. See McGees _On Food and Cooking_ for  comparison info.    For examples of using browned flour as a substitute for a traditional roux,  see Enola Prudhommes _Low-Calorie Cajun Cooking_ and Paul    Prudhomes _Fork In the Road_. (which also contain instructions for  browning flour). Heres instructions for browning flour from the archives:    Date:    Thu, 21 Oct 93 13:23:44 PDT From: Michelle Dick <artemis>    From The Joy of Cooking:    BROWNED FLOUR    A variant used in gravies to enhance color and flavor [and as we now know,  to do fatfree cajun cooking].  The slow but inexpensive    procedure by which it is made is worth trying.  The flour, when ready,  should smell nutty and baked.  Place:          1    cup flour    in a dry heavy skillet.  Stir constantly over very low direct heat,  scraping the flour from the sides and bottom of the pan.  Or, heat the  flour in a very slow oven, 200 deg F to 250 deg F, in a very heavy pan.  Shake the pan periodically so the flour browns evenly.  Do not let it get  too dark or, as with brown roux, it will become bitter and lose its  thickening power altogether.  Even properly browned flour has only about  half the thickening power of all-purpose flour.  It may be stored in a  tightly covered jar in a cool place.    Michelle Dick, artemis@rahul.net. Fatfree Digest [Volume 10 Issue 34],  Sept. 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com  using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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