what is a rue?

Question

sorry roux

Answer 1

Do you mean a roux, like the gravy? If so here is some helpful information.

Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1, but I tend to use slightly more flour than oil; maybe 1-1/4 cups of flour to 1 cup of oil.

It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more.

There are three basic types of roux: light (or what the Cajuns call "blond"), medium (or "peanut butter" colored), and dark. There is white roux also, which is cooked for just a minute to get the flour taste out, but this is rarely used in Louisiana cooking. For gumbos, for instance, Creole cooks tend to prefer a blond or medium roux, where Cajun cooks tend to prefer a very dark roux, which is wonderfully smoky tasting. There are, of course, exceptions to this. In fact, you'll see people making many different "levels" of roux. Blond, light brown, medium-light brown, medium brown/"peanut butter", and dark browns that range from the color of milk chocolate to the color of bittersweet chocolate. This is the most amazing roux of all in flavor, but the most difficult to achieve; it's really easy to burn it from this point. Use your eyes and nose; if it's gone over to being burned you can smell it. It's like the difference between really dark toast and burnt toast. You also have to take it off the heat slightly before the roux gets to the color you want, because the residual heat in the pan (particularly if it's cast iron) will continue to cook the roux. This is why it's a good idea to add your "trinity" (onion, celery, bell pepper) to the roux before it gets to your desired color, because that'll help slow the cooking process.

Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well. Dark roux has more flavor, a wonderful roasted nutty flavor, but tends to have less thickening power.

Answer 2

Not sure which you mean

A rue is a herb-european strong-scented perennial herb with grey-green bitter-tasting leaves; an irritant similar to poison ivy


But if you mean roux used to make sauces or gravy-
A mixture of flour and oil or butter to thicken sauces. You cook butter or oil with flour in pan to cook away bland taste of flour

Definition: A roux is a mixture of butter and flour, cooked until bubbly. It can be browned very deeply, then used as the basis for etouffe and brown sauce. If not browned at all, it is the base of bechamel, veloute, or white sauce. By cooking the flour in the butter, the starch granulesin the flour begin to break. Then when liquid is added, the granules absorb the liquid, thickening the sauce.

Answer 3

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Answer 4

Roux


Ingredients

2 pounds butter
2 pounds flour

Instructions

To make roux, melt butter over medium heat and stir in the flour with a whisk. Cook the roux for 5 minutes stirring constantly. When done the roux will be lightly browned and have a nutty aroma.

If not using the roux immediately store it in the refrigerator in a sealed container so it doesn't absorb food odors. Always add roux to your sauces slowly, while they are boiling so you don't over thicken them or impart a flour flavor.

Answer 5

Roux (IPA: [ɹuː]) (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the five mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole. Butter, vegetable-based oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.

The mixture is cooked by stirring over heat in a pot or pan. The fat is heated first, in the process melting it if necessary, then the flour is added, the mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent. The end result is a thickening and flavoring agent. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use.

Roux are most often made with butter as the fat base. However, they may be made with any edible fat. In the case of meat gravies, they are often made with rendered fat from the meat. In traditional American cookery, bacon is sometimes fried to produce fat to use in the roux.

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. Otherwise, the mixture will be very lumpy, not homogeneous, and not properly thickened.

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. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux.

Preparation of a light roux is rather simple; there is a danger of burning a dark roux, especially if it is attempted over high heat. For the novice cook, pre-made dark roux is available by mail-order and at supermarkets and specialty food stores in some areas.

As an alternative to making a roux, which is high in fat and very energy-dense, to flavor gumbo, some Creole chefs have been experimenting with toasting flour without oil in a hot pan. The results are comparable, but this is a rather difficult technique. A slurry of cold water and corn starch when added at the end of cooking can also thicken like a roux, but does not "enrich" the taste.

Cooks can cheat by adding a mixture of water and flour (sometimes corn flour) to a dish which needs thickening since the heat of boiling water will still release the starch, however this temperature is not high enough to eliminate the floury taste. A mixture of water and flour used in this way is colloquially known as cowboy roux since it imparts a flavour to the finished dish which a traditional haute cuisine chef would consider unacceptable

Answer 6

What Is A Rue

Answer 7

A "rue" is a street in France.

A "roux" is a mixture of flour, butter, and liquid used in making various dishes.

Emeril has a great article at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31295,00.html?rsrc=search
on making a roux.

Answer 8

If you mean a "roux", then it is a base used in certain Cajun and Creole recipes such as gumbo. It is usually made from equal parts cooking oil and flour, browned in a pan at low heat while being continually stirred until it is about the color of rust.

Answer 9

a rue is a cajun style sauce made by cooking seasoned flour into a boiling water (yes, like gravy).

Answer 10

A rue is a french road and a roux is a sauce made with butter and flour ..............