New Orleans Recipe - Roux and what is it? No Fail Roux

Every good cook wants to know the secret of Roux in the kitchen.

Roux is basically used brown flour to thicken the consistency of sauces or in New Orleans just about everything.

Most recipes for dishes that use a roux say sauté "your vegetables in oil and then add the flour and cook, stirring, until they brown enough.

One problem with this approach, it takes time and many people who do not cook much at the end of burning the roux and do everythingthe spices and then you have to start over.

Today you can buy packaged roux mixes in most supermarkets, but if you cook much, that we are expensive. My mother learned to prepare and how to get their flour into a roux so that it always was ready, she needed. When I was young, those products that are packaged, not available, they were and a lot of cooking.

My mother developed what they called non-negative ROUX and taught it to me.

When I cook, this allows me to thicken myGumbo or other court at any time during cooking, not only at the beginning, when I am my kitchen spices and vegetables. I did not burn my roux and need to throw away everything and start over.

So, here is the non-negative ROUX

Preheat your oven to 250 degrees. In a large baking pan Excel, 5 ponds all-purpose flour. This needs to be monitored, and stir constantly to prevent burning. The process takes about an hour. Let the flour brown to peanut butter colorPut these in a large glass or airtight container. The mixture can be stored in the refrigerator or simply in your pantry is to the left and last indefinitely. Once you've prepared your ingredients, just add the flour to the desired consistency and voila your roux is done. Sometimes I get my gumbo to thicken at the end if I do not like the consistency.