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Men's Basketball Scheduling update
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The Veil and the Burqa – Constitutional to Ban or Restrict?
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Solon’s Baldwin could decide soon
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Picnic Wear
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Jennifer inquires about a bus tour to Atlantic City
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DDI One of Best Places to Work
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By Lisa Abraham
POSTED: 09:52 a.m. EST, Nov 07, 2007
I know that you use equal parts of fats and flour to make a roux. What I need to know is if I have a tablespoon of roux, how much stock would I need for gravy?
T.E., Mogadore
First off, let's explain to those who may not be familiar with it, what a roux is. Roux (pronounced rue) is a French term for the mixture of fat and flour that is cooked together and used as a thickening agent for sauces.
The answer to your question really depends on how much gravy you want to make.
For a pint of gravy, use a quart of stock, which will reduce by about half as it thickens and becomes gravy. For a quart of stock, use a roux that is 3 tablespoons butter and 3 tablespoons of flour.
If you want a cup of gravy, use a pint of stock and a roux that is a 11/2-to-11/2 ratio.
If you want a quart of gravy, use two quarts of stock and a 6-to-6 ratio roux.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
I know that you use equal parts of fats and flour to make a roux. What I need to know is if I have a tablespoon of roux, how much stock would I need for gravy?
T.E., Mogadore
First off, let's explain to those who may not be familiar with it, what a roux is. Roux (pronounced rue) is a French term for the mixture of fat and flour that is cooked together and used as a thickening agent for sauces.
The answer to your question really depends on how much gravy you want to make.
For a pint of gravy, use a quart of stock, which will reduce by about half as it thickens and becomes gravy. For a quart of stock, use a roux that is 3 tablespoons butter and 3 tablespoons of flour.
If you want a cup of gravy, use a pint of stock and a roux that is a 11/2-to-11/2 ratio.
If you want a quart of gravy, use two quarts of stock and a 6-to-6 ratio roux.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
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