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June 13, 2013 By mike Leave a Comment

ROUX MAKING: SLOW VS FAST

Why does one need more roux if it was made the “fast way”?

-A fast roux is made in about 20-30 minutes (Prudhomme and Besh)

-A slow roux takes closer to an hour (home cooks)

-When a roux is made the “fast way”, the molecules of flour deform and can only expand to hold 2-3 times their weight

-When a roux is made the “slow way”, the molecules of flour hold their structure and can hold many times their own weight

-Thus, you need much more “fast roux” to thicken the same amount of  liquid than a “slow roux”

-Taste is not compromised no matter which method you choose.

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Tom G.'s Review Tom G.
5.0 star rating 12/7/2020

Mike is a great Chef and a lot of fun to be around. I would recommend him for any size get together. He was also very careful and wore a mask and practiced...

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G P.'s Review G P.
5.0 star rating 1/18/2021

I hired Chef Mike for my micro wedding in Marble Falls, TX. My family is from New Orleans and my groom's family is from California and we all were in love...

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Lynsay W.'s Review Lynsay W.
5.0 star rating 3/4/2020

Chef Mike, and his wife Lori, of Nola Kitchen hosted 12 of my girlfriends and I for a 40th birthday celebration on a hill country tour outside Austin Texas....

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