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Police accuse bank robbery suspect of gobbling up note (with dashcam video)
Victim of beating in Kent last week is declared dead at Akron hospital
Dad accused of forcing son into field, killing him
Man found dead in North Akron home is identified
Can DNA tests free ex-Akron captain?
Browns' roster nearly devoid of consistent players
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College student mistaken for deer, shot to death
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Blogs:
Pets:
Cat-loving chihuahua suckles seven abandoned kittens
The Heldenfiles:
Friday Night Notebook
Patrick McManamon:
Browns vs. Lions live …
Akron Zips:
Hitchens leads Zips in second-half comeback
Tribe Matters:
Seven players added to Tribe’s 40-man roster
Cleveland Browns:
Robiskie, Harrison inactive
Kent State Sports:
Kent State blown out in second half, loses to Temple 47-13
Cleveland Cavaliers:
Gameblog: Cavs vs. Philadelphia 76ers
Buckeye Blogging:
OSU – Michigan college football rivals meet in Baghdad
Varsity Letters:
Four area football teams play tonight
All Da King's Men:
The Sunday Sanity Challenge
Blog of Mass Destruction:
Will Health Care Reform Pass?
Akron Law Café:
Health Care Financing Reform: (69) The Brookings Institute Study on "Bending the Curve" – Four General Strategies
See Jane Style:
Vintage Chic
Car Chase:
TIME TO GET YOUR COLLECTOR CARS WINTERIZED
Let's Talk Real Estate:
Silverdome Potentially SOLD!
Ohio Travels with Betty:
George is looking for a Thanksgiving buffet in Akron.
Sound Check:
Steely Dan Plays "The Royal Scam" at E.J. Thomas Hall
HRLite House:
A Random Rant on Testing
Akron Gamer:
Nintendo's Mario endures even as games come and go
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.
