MAKE ROUX(ru)

 Roux Making (ru)

Hello chef friends, before entering into the discussion I would like to introduce myself first, please introduce my name MUH.FITRA JUVI YANTO, usually called Fitra. So guys, today is exactly 21-september 2022, still in practice week today guys, we are doing how to make Roux(ru)

Well the meaning of Roux(ru) itself is

-ROUX

Roux is a thickener base, which is made from flour cooked with fat (margarine) and is used as a thickening agent for sauces. Usually the amount of flour and fat used is the same in a 50/50 weight count. Apart from being used as a thickener for sauces, a roux can also be used to thicken soups. Roux is divided into 3 types, namely, white roux, blonde roux, and brown roux.

1.White roux

White roux, usually cooked briefly to remove the flour taste and texture like sand and pale in color. This roux is used to thicken white base sauces such as bechamel, cooked for 3-5 minutes at most.

2.Blond roux

Blond roux is the type of roux that is most often used because it smells delicious, thickens well, and gives a beautiful mix of colors. Blond roux is usually used to make stock-based or broth-based dishes, the processing time for this roux is longer than white roux to produce a pale yellow color. Cooking time 5-7 minutes

3.Brown roux

Brown roux is a type of roux that is cooked 7-9 minutes. Brown roux has a beautiful brown color, resembling peanut butter. The aroma is also quite similar to the aroma of cooked peanuts.