Today, for the first time evar, I made Macaroni and Cheese from scratch (ish). I didn't make the mac, but that's a bit more involved than I really plan to get with my food
( Read more... )
It is remarkably easy. I learned about roux when I was in college watching some friends cook. But was always too afraid to try it myself. I decided that one of the keys of it is that you have to do it with actual butter.
It's the flour particles being coated by a fat that makes the difference. There's too much -not fat- in margarine that gets cooked off to quickly. (Info a la Alton Brown.) But I also don't think it matters what kind of fat you use (ie. butter, drippings, oil).
That's probably more than you wanted to know (or more of what you *already* knew probably.)
Marg is a nightmare when you do this sort of thing. You get some interesting flavours using bacon drippings or chicken drippings as a base/fat for roux and they work well with leeks/onions/spring onions.
I did shriek over the not making the macaroni bit. (I've only ever known one pasta maker who went that far. NO it wasn't me!) :D :D :D
Comments 4
Reply
It's the flour particles being coated by a fat that makes the difference. There's too much -not fat- in margarine that gets cooked off to quickly. (Info a la Alton Brown.) But I also don't think it matters what kind of fat you use (ie. butter, drippings, oil).
That's probably more than you wanted to know (or more of what you *already* knew probably.)
Reply
Marg is a nightmare when you do this sort of thing. You get some interesting flavours using bacon drippings or chicken drippings as a base/fat for roux and they work well with leeks/onions/spring onions.
I did shriek over the not making the macaroni bit. (I've only ever known one pasta maker who went that far. NO it wasn't me!) :D :D :D
Reply
Reply
Leave a comment