|Tommy Tang's Modern Thai Cuisine|
|by Tommy Tang|
A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techni...
Results 1 - 10 of 540 for how to make roux
Combine well and let cook until golden brown in color. Use for thickening many white sauces.
In a flat ... flour and oil to form a mixture ... color. If the roux is peanut butter ... freeze rock hard and can be easily spooned out for use later.
Cover chicken, celery, ... flour in butter to make roux. Add to ... pot. Add deboned chicken. Serve hot over rice. Very good in winter and easy to make.
How to give "Academic Status" ... to the browned roux. Allow to ... allow to simmer until ready to serve. Just before serving, add 2 tablespoons sour cream.
"First, you make a Roux!" How very often we ... French Cooks" begin to share a recipe ... roux, add seasoning and stock to make various sauces and gravies.
Mix together in ... for 1 1/2 to 2 hours or ... brown. About every 15 minutes, stir the mixture. When cool, store in jars in refrigerator for future use.
Mix flour and ... for 1 1/2 to 2 hours. Set timer and stir roux every 15 minutes. ... store in refrigerator. This makes enough roux for 4 to 6 pots of gumbo.
Mix flour and ... for 1 1/2 to 2 hours. Set timer and stir roux every 15 minutes. ... proportions as you would in starting a recipe from scratch and making a roux.
Start roux at least 2 ... has been preheated to 350 degrees. The ... often until it reaches a medium brown color. This usually takes from 2 1/2 to 3 hours.
Select a thick ... for 1 1/2 to 2 hours, stirring ... rich brown when done. When cool, store any leftover in refrigerator for future use (it will keep).
top of page