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	Roux - Wikipedia, the free encyclopedia
		When combining roux with the water-based liquids, such as broth or milk, it is important that these liquids be added very hot and in small quantities to the roux while stirring, to ensure proper mixing.
		Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and are used in French cooking and some gravies or pastries throughout the world.
		Darker roux, sometimes referred to as "blond", "peanut-butter", or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish, are often made with vegetable oils, as oil has a higher burning point than butter, and are used in Cajun and Creole cuisine for gumbos and stews.
	en.wikipedia.org /wiki/Roux (629 words)

	Pierre Paul Émile Roux - Wikipedia, the free encyclopedia
		Roux got his baccalaureate in sciences in 1871 and started his studies in 1872 at the Medical School of Clermont-Ferrand.
		Roux was now recognized as an expert in the nascent sciences of medical microbiology and immunology.
		With other Pasteur’s assistants (Edmond Nocard, Louis Thuillier and Straus) Roux traveled in 1883 to Egypt to study a human cholera outbreak there, but they were unable to find the pathogen for the disease, which was later discovered in Alexandria by the German physician Robert Koch (1843-1910).
	en.wikipedia.org /wiki/Emile_Roux (559 words)

	Roux Glossary Term
		The accepted standard for the quantities of flour and fat to use for a roux is a ratio of 6 parts flour to 4 parts fat by weight.
		The quantity of liquid that will be added to the roux must also be considered when preparing the roux as well as the desired thickness of the resulting sauce, gravy, or soup.
		Roux is easy to make, but it must be done correctly in order to successfully prepare many types of sauces.
	www.recipetips.com /glossary-term/t--34095/roux.asp (361 words)

	RecipeSource: Queen Ida's Roux
		Roux can't be rushed, it's a gradual process and needs patience.
		When roux is done, it will smell like well-cooked flour; it may taste and smell slightly bitter when sampled 'as is', but this doesn't mean it is burned.
		After the roux is done, remove from heat to cool, but keep stirring constantly for the first few minutes.
	www.recipesource.com /ethnic/americas/cajun/03/rec0307.html (405 words)

	Wilhelm Roux
		Roux was born in Jena and studied there and at Berlin and Strasbourg.
		Wilhelm Roux and August Weismann independently propose the germ plasm theory: The egg and sperm contribute chromosomes equally to the zygote (fertilized egg).
		Wilhelm Roux performs the first test of the germ plasm theory: Destruction of one cell of the 2-cell frog embryo with a hot needle results in development of a half-embryo, supporting mistakenly the Roux-Weismann theory.
	home.tiscalinet.ch /biografien/biografien/roux.htm (571 words)

	What Is a Roux?
		Roux (ROO) is a French term for a mixture of flour and fat, such as cooking oil or butter, that is cooked, then used for thickening soups, sauces, gravies, and gumbos.
		A roux can be cooked to several stages, depending on the color and flavor you want to achieve.
		This type of roux, with its rich, nutty flavor and aroma, is a perfect match for the strong flavors of gumbo.
	www.bhg.com /mwl/story.jhtml?storyid=/templatedata/bhg/story/data/roux_08092001.xml&catref=bcat505 (187 words)

	What's the Thick on Roux - Thickening Soups and Sauces
		Roux is a cooked mixture of equal parts by weight of fat and flour.
		A roux must be cooked for a short period of time so the finished sauce or soup does not have the starchy taste of flour.
		A roux made with butter gives a nice rich flavor to sauces and is easy to work with.
	www.csrecipes.com /articles/roux.htm (517 words)

	Experience Great Cajun & Creole Food and Recipes with Chef John Folse & Co.
		In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels.
		In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch.
		This roux is normally used to thicken vegetable dishes such as corn maque choux (shrimp, corn and tomato stew) or butter beans with ham.
	www.jfolse.com /fr_rouxs.htm (1455 words)

	Making a Roux - Cooking Louisiana
		I read somewhere a while back where a guy made a 4 cup of flour roux and was asking why the dish tasted so funny when he and girlfriend ate their meal.
		The roux you just saw was a "dark" roux, there are dishes that call for a "blond" roux that is naturally not as dark.
		Pre-Made Jar roux is also available but be sure you know that when you use it use a low fire so you don't burn it.
	www.cookinglouisiana.com /Cooking/Making-a-Roux.htm (816 words)

	Cookbook:Roux - Wikibooks, collection of open-content textbooks
		Roux is a base sauce in French cuisine composed of equal parts flour and fat (usually butter), useful for making sauces, and for thickening soups or gravies.
		A good roux will have a slight shine to it, and the texture of the flour won't be apparent through the butter.
		When making a dark roux, switching from butter to an oil with a high smoke point (such as soybean oil or Canola oil) will allow for a higher cooking temperature, decreasing cooking time.
	en.wikibooks.org /wiki/Cookbook:Roux (278 words)

	Making classic gumbo starts with the roux
		Once the roux and broth are combined, Gallent transfers the mass, as he refers to the combined roux and broth, to another pot.
		For best results, a roux is cooked over low heat and stirred every 15 minutes until it's the desired color of a copper penny for a lighter roux, or a chocolate bar for a darker roux.
		The cooled dry roux is then whisked with cold water or broth into a liquid slurry, and the lumps are smoothed out before adding the slurry to the broth.
	www.al.com /living/birminghamnews/index.ssf?/base/living/1141209593276620.xml&coll=2 (1574 words)

	Some Key Ingredients for Louisiana Cuisine together with recipe for Gumbo du Monde
		Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well.
		Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux.
		If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughly cooked.
	www.hub-uk.com /cooking/tipscajun.htm (2582 words)

	Instant Roux Mix - Cooking Louisiana
		re-made instant roux mix (powdered roux) is becoming popular as a way to quickly prepare a gumbo or stew.
		I've done some experimenting with powdered roux to be able to explain to you the easiest methods to use it.
		While the liquid is moving take the powdered roux in the other hand and sprinkle the roux in very lightly.
	www.cookinglouisiana.com /Cooking/powdered-roux.htm (533 words)

	montrealfood.com: Roux
		Roux is the hidden element of great cooking.
		Roux is named for its colour—rouge or red—the colour flour becomes when cooked in fat.
		Roux requires attention but it is easy to make.
	www.montrealfood.com /roux.html (420 words)

	Incredible, Edible Ed : Roux Recipes
		cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is
		The dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish.
		Butter is used in classical and Creole rouxs, however, the Cajuns use only vegetable oil or lard to produce their lighter colored roux.
	radio.weblogs.com /0112482/stories/2002/11/26/rouxRecipes.html (1221 words)

	How to Make a Roux - eHow.com
		A roux is a cooked mixture of flour and a cooking fat, like vegetable oil, that is used to thicken sauces and gravies.
		To thicken a sauce with roux, let it cool so it won't splatter and whisk it in to your boiling sauce base, like broth or pan drippings.
		Roux is usually equal parts by weight flour and fat, but most chefs make it by simply adding flour to hot oil and looking for the proper thick texture.
	www.ehow.com /how_13900_make-roux.html (375 words)

	Chef Paul Prudhomme's Magic Seasoning Blends
		Cooked roux is extremely hot and sticks to your skin, so be very careful to avoid splashing it on you.
		A dark roux is used with sweet, light meats such as pork, rabbit and veal, and also with fish and shellfish.
		While cooking roux (bringing it to the desired color), if you feel it is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it.
	www.chefpaul.com /recipes/making-a-roux.html (375 words)

	The Food Timeline: history notes--sauce
		Roux in French literally means reddish' (or orange') hence the first roux were made by cooking flour and butter together until a reddish tint was obtained then using this to thicken a souce or broth.
		By the mid-18th century cookbooks authors are advising that roux de farine'...be cooked until the butter and flour are a nice yellow' and recommend that the resulting paste be stored for later use...The roux had its critics...and some French gastronomes began complaining about the over-use of roux in sauces as the 19th century approached.
		In making the roux, which is the foundation of fancy sauce, melt the tablespoonful of butter slowly, and add gradually the flour, sprinking it in and stirring constantly, till every portion is a nice, delicate brown.
	www.foodtimeline.org /foodsauces.html (7291 words)

	Roux - Food Facts - Food Reference
		In classic French cuisine, roux is a mixture of equal amounts (by weight) of flour and butter, cooked for a short time, both to rid the mixture of a 'raw' flour taste and to obtain the desired color.
		In French cuisine, roux is white, blonde or brown, depending upon the sauce it is to be used in.
		White roux is cooked just long enough to get rid of the raw taste (used for velouté, béchamel, etc.); blonde roux is cooked to a pale golden color; brown roux is cooked until a light brown color is obtained (used in demi-glace, Espagnole, etc.).
	www.foodreference.com /html/artroux.html (366 words)

	Basic Roux Recipe - Cajun & Creole (Site not responding. Last check: 2007-10-22)
		Medium brown roux are perfect in gravies and hearty, thick soups.
		White or blond roux are used in bisques and delicate soups and pan sauces.
		The difference is in the length of time the roux is browned on the stove.
	www.bellaonline.com /articles/art12213.asp (329 words)

	Real Cajun Recipes : : Roux (Site not responding. Last check: 2007-10-22)
		You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.
		Roux can be used to flavor or thicken gravies.
		A dish made with roux always taste better the next day or if frozen the next time it is reheated.
	www.realcajunrecipes.com /recipes/cajun/roux/44.rcr (307 words)

	Honest Cuisine: With Roux My Heart is Laden
		In reality, the roux dial was turned up to 11 in the 18th century by the Acadian exiles in Louisiana who transformed roux from a thickening agent into a source of incomparable complex flavor.
		Roux works as an efficient thickening agent by allowing for the uniform dispersal of the flour's starch granules throughout a liquid before the liquid, heat and starch can get together and do their thing.
		Oven browning roux gives you a more consistent browning and when you work in a kitchen and have a prep list has long as you arm you do not want to be hovering over the stove any longer than you have to, and it is less likely to burn.
	www.honestcuisine.com /archives/stuff/000658.html (4690 words)

	Roux (Site not responding. Last check: 2007-10-22)
		Roux is an important basic ingredient in many Cajun dishes.
		Although it can be purchased at stores by the jar (in south Louisiana, at least), or made quickly in a microwave, the best way to prepare roux is the old-fashioned way: on the stove in a skillet.
		The key to making a good roux is to brown the flour slowly until it appears a dark copper color.
	cajunculture.com /Other/roux.htm (177 words)

	How to make a blond roux
		A roux, as you know, is a cooked mixture of generally equal parts flour and butter, that is used to thicken soups sauces, and stews.
		A brown roux is the ultimate stage in the roux kingdom, and is often made with lard, beef fat or drippings, and is cooked to a deep golden brown.
		For many Cajun and Creole dishes, a roux may be cooked for an hour, until it reaches mahogany brown.
	www.ochef.com /463.htm (227 words)

	How to Make Roux
		Made of equal parts flour and fat mixed together and slowly cooked over low heat, roux is used to thicken stews, soups, and sauces.
		Light roux is light reddish-brown in color and is used to thicken cream and white sauces and light soups.
		Cook for 15 to 20 minutes or until the roux is the color of chocolate.
	www.bhg.com /mwl/story.jhtml?storyid=/templatedata/bhg/story/data/cookingschool_roux_10032002.xml&catref=bcat462 (154 words)

	Roux
		Roux is a cooked flour-butter mixture used to thicken many sauces.
		Blond roux — roux blond — is cooked until golden in colour.
		Brown roux — roux brun — is cooked until light brown in colour.
	www.saunalahti.fi /~marian1/gourmet/roux.htm (144 words)

	The Sketchbooks of Antoine Roux \| PEM (Site not responding. Last check: 2007-10-22)
		Roux’s sketchbooks, on the other hand, capture everyday life and cultural aspects of Marseille and reveal the artist’s visual palette and his artistic process as he drew and modeled what he observed.
		These sketchbooks demonstrate that Antoine Roux was both an expert ship portraitist, as well as a painter of more sophisticated seascapes.
		This interactive program enables visitors to view two of Roux’s sketchbooks–one of the museum’s seldom seen maritime treasures–in their entirety.
	pem.org /roux (147 words)

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