16 February 2009

Roux - The Secret to Great Cajun Cooking



Roux - The Secret to Great Cajun Cooking: "Traditionally, Creole roux is used with lard or bacon fat, while Cajuns utilized butter. Modern-day Cajuns now use vegetable oil and it is usually cooked until the color appears copper to dark brown. However, some do use a light brown roux in their recipes. Cooking it until it reaches a dark brown color imparts a unique and rich flavor like no other to whatever dish is being prepared."

By Cayenne_Pepper
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