[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:

View post   
>> No.10720093 [View]
File: 48 KB, 960x720, Slide14.jpg [View same] [iqdb] [saucenao] [google]
10720093

>>10720089
Now we make roux. Lard and flour, roughly equal parts (precision is not important)

>> No.9640889 [View]
File: 48 KB, 960x720, Slide14.jpg [View same] [iqdb] [saucenao] [google]
9640889

>>9640878
Time to make the roux. If your cooking fat doesn't have any burnt bits in it then use that. If it does have burnt bits then clean out your pot and get fresh fat. Here I have 1/2 cup lard + 1/2 cup flour.

>>9640881
I've never seen powdered cream before. Powdered dairy products are usually nonfat because fat would go rancid, so that sorta defeats the point.

>> No.8689374 [View]
File: 48 KB, 960x720, Slide14.jpg [View same] [iqdb] [saucenao] [google]
8689374

>>8689370
Time to make the roux. One cup lard, one cup flour.

>> No.7607791 [View]
File: 48 KB, 960x720, Slide14.jpg [View same] [iqdb] [saucenao] [google]
7607791

>>7607788
Now the real cooking starts. Time to make roux.
Ideally I'd be using bacon drippings but I didn't have any so I'm using lard again. 1 cup lard + 1 cup AP flour.

>> No.7080041 [View]
File: 48 KB, 960x720, Slide14.jpg [View same] [iqdb] [saucenao] [google]
7080041

>>7080033

And now that the prep is over the real cooking begins.

That's lard in the pot with flour added to start the roux.

Navigation
View posts[+24][+48][+96]