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FOOD RATIOS: Simple codes behind everyday cooking > ROUX > Flashcards

ROUX Flashcards

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1
Q

ROUX

A

3 PARTS FLOUR: 2 PARTS FAT

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2
Q

THICKENING RATIO

A

10 PARTS LIQUID: 1 PARTS ROUX

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3
Q

Roux is what?

A

Flour cooked in butterfat.

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4
Q

Beurre manié literally means what?

A

Kneaded butter

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5
Q

What is important to note about the starch granules in a roux?

A

They have been separated and partially cooked.

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6
Q

When is a roux cooked?

A

When it begins to smell like a lightly cooked pie crust. But it can be taken further, growing darker and more nutty in aroma.

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7
Q

Two issues to be aware of regarding the color of a roux.

A

If the roux cooks too much or too quickly, it can burn and become bitter, and that the more it’s cooked, the less thickening power it will have.

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8
Q

A roux cooked until it’s nutty and brown has _____ the thickening power as a pale roux.

A

half

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9
Q

Does the type of fat you use with flour matter?

A

Yes

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10
Q

Classically, roux is made with what?

A

Clarified butter and flour.

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11
Q

A roux can be made with vegetable oil but won’t have a good what?

A

Flavor

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12
Q

Can you make a roux with lard?

A

Yes

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13
Q

At home and for small amounts, does equal parts flour and whole butter work?

A

Yes, but you may want to cook some of the water out.

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14
Q

How does extra water in butter affect roux?

A

It may start to break down starch, reducing rouxs thickening power.

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15
Q

Like a stock, measuring a roux is easiest by what?

A

Sight, melting the butter, reducing some of the water, and adding flour until it’s paste like.

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16
Q

Conventional wisdom tells us what when adding roux to a stock or sauce?

A

Cold roux into hot liquid or the reverse to avoid clumping.

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17
Q

The thickening ratio is for what type of roux?

A

Pale roux; cooked just enough to change the raw flour taste to one that’s a little more cooked.

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18
Q

How quickly does roux thicken?

A

Fairly quickly, just as liquid comes to a simmer.

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19
Q

When making a clam chowder, you are in effect making what?

A

A velouté.

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20
Q

Working recipe for velouté.

A

8oz mirepoix, 40oz stock, 4oz roux

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21
Q

Are a lot of veloutés and brown sauces used in restaurants today?

A

No, chefs tend to work with natural reductions today.

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22
Q

Demi-glace is a combination of what?

A

Veal stock and brown sauce reduced together.

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23
Q

BECHAMEL

A

1 PART ROUX: 10 PARTS MILK

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24
Q

The flour thickened soups best known in American cuisine.

A

Gumbo and chowder.

25
Q

In France, bisque used to be thickened with what?

A

Bread, now roux is more common.

26
Q

Why are roux thickened soups healthier than cream based?

A

They take considerably less fat without compromising a sense of richness.

27
Q

A TBSP flour and TBSP of butter will thicken how much liquid?

A

1 cup

28
Q

As a rule, how much vegetable will flavor 1 cup of stock?

A

1 cup of vegetable.

29
Q

To finish a cup of soup, how much cream should be added?

A

1 ounce per cup

30
Q

SOUP RATIO

A

1 TBSP FLOUR: 1 TBSP BUTTER: 1 CUP LIQUID: 1 CUP VEG: 1 OUNCE CREAM

31
Q

What could you add to cream to enhance a soups texture?

A

Egg yolk

32
Q

An important step in using roux to thicken a sauce. How is this done?

A

Cooking out starchy flavor and feel out the sauce. This is done by pulling the pot off the center of the heat to create a convection current that deposits extraneous material from flour and stock on the edge of the pot, where it can be skimmed away. This takes 20-30 minutes. stir sauce regularly with flat edge wooden spoon to prevent scorching.

33
Q

For small amounts of liquid, what is recommended for thickening?

A

slurry or beurre manié

34
Q

How can you make a soup seem richer than it is?

A

Don’t use any green vegetables and start with a béchamel.

35
Q

BEURRE MANIÉ

A

1 PART FLOUR: 1 PART BUTTER (BY VOLUME)

36
Q

SLURRY

A

1 PART CORNSTARCH: 1 PART WATER (BY VOLUME)

37
Q

THICKENING RULE

A

1 TBSP STARCH WILL THICKEN 1 CUP LIQUID

38
Q

What is quicker and more widely used, beurre manié or slurry?

A

Slurry, but it won’t enrich or add flavor to a sauce the same way a beurre manie will.

39
Q

Beurre manié is especially suited to thicken what?

A

Pan gravies, small quantities of a la minute sauces, meat stews, fish stews, and the poaching liquid in which fish is cooked.

40
Q

When should beurre main be added?

A

It should be used à la minute, just before serving.

41
Q

Is slurry a mixture of water and any starch?

A

No, just pure starch like cornstarch or arrowroot.

42
Q

Slurry is used to thicken sauces, a process often called what?

A

lié (jus de veau lié is veal stock thickened with a slurry)

43
Q

Slurries are excellent for last-minute thickening, especially of sauces. But what happens with repeated or extended cooking?

A

It will break down, so it’s best to lié right before serving.

44
Q

You can use slurries to thicken larger quantities of liquid, such as soups, but this can create what?

A

An unpleasant, overly gelatinized texture; roux is the recommended thickener for soups.

45
Q

Most of the ratios in this book are measured in terms of what? Slurries and beurre maniés?

A

Parts by weight. This isn’t practical, however, when working with the small quantities here. In fact, making slurries and beurre maniés is easiest to do using volumetric measurements, and because we do most of our thickening by eye, the thickening rule simply provides the guideline that 1tbsp of any starch, whether flour or a pure starch, will thicken to a light sauce consistency of 1 cup of liquid.

46
Q

Slurries should have the viscosity and appearance of what?

A

Heavy cream

47
Q

Can you make a beurre manié log? How long will it keep?

A

Yes! Wrapped and refrigerated it will keep for a month refrigerated and several months in the freezer.

48
Q

What are fines herbs?

A

Parsley, tarragon, chives, and chervil.

49
Q

What two herbs have anise notes?

A

Tarragon and chervil.

50
Q

What happen if you’re cooking at a high temperature in an unclean oven?

A

You’ll end up with a smokey kitchen.

51
Q

The best way to roast a 3 to 4 pound chicken.

A

High heat, 450ºF

52
Q

Why roast a chicken in a pan just big enough to fit in?

A

To make a pan sauce easily.

53
Q

Use all innards but what?

A

The liver (discard or save for another use).

54
Q

What does truss mean?

A

a : to secure tightly : bind

b : to arrange for cooking by binding close the wings or legs of (a fowl)

55
Q

Truss the bird means what?

A

Tie together or secure.

56
Q

A bird that’s not trussed can be how much lighter?

A

10% from water loss.

57
Q

How does trussing poultry help reduce water loss?

A

It closes up the body cavity, reducing airflow through it, and thereby reducing water loss.

58
Q

If you aren’t trusting a bird, how should you treat it?

A

Stuffing the cavity with onions, lemon and herbs.

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

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