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Culinary School Lesson: Roux The Day

Culinary School Lesson: Roux The Day - What roux is, how to make it, and when to use it.

In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with some of the country’s best chefs. This will include big things like learning to work efficiently, and small things like how to cook bacon perfectly. All of them will be applicable to your home kitchen, making you a faster, better, and more confident cook.

On a particularly boring lecture day in school (these were few and far between, so I can’t complain), I tried to mentally add up how much butter my school went through each day. Between the pastry classes making homemade puff pastry, the baking classes and their biscuits, and the pats of butter being used to finish pan sauces in the student-run restaurant up front, I stopped counting at 300 pounds. My school went through over 300 pounds of butter each day.

Culinary School Lesson: Roux The Day - What roux is, how to make it, and when to use it.

A huge portion of this butter was used to create roux – a classic French combination of fat and flour, used as a thickener for soups, sauces and stews. It’s so important to classical culinary techniques that students are required to execute it properly before they are allowed to even apply to the culinary program. With Mardi Gras coming up (roux is frequently used as a thickener in Cajun and creole cuisine), it seemed like the perfect time to discuss what roux is, how to make it, and when to use it.

Head on over to the Blue Apron Blog to read my guest post and find out how to roux the day.

 

Culinary School Lesson: Roux The Day - What roux is, how to make it, and when to use it.

For more tips and tricks from my school days, be sure to check out my culinary school archive.

 

 

14 Responses to “Culinary School Lesson: Roux The Day”

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  6. The Hubs — March 4, 2014 at 3:45 pm

    Figured this was a good post for a LaRoux tune riff . . .

    I’m burning biscuits shore to shore
    To culinary learn something more
    My stove’s not turned to warm until it’s cheap
    Baked that, ate that, messed around
    I’m making flan, don’t fall down
    Your recipes will sweep me off my feet

    This time baby,
    I’ll be, cooking bulletproof

    This time baby,
    I’ll be, cooking bulletproof

    Reply

    • Lori | Foxes Love Lemons replied: — March 4th, 2014 @ 9:56 pm

      I suspect that you had too much free time at work today? But…thank you for this? Question mark?

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