freezing roux

JP Fournier said:

Any thoughts appreciated.

I don't understand the point of freezing roux. How much time
difference can realized between reheating frozen roux and
preparing fresh roux?

nb

JP Fournier said:

Hey Folks,

I wonder if anyone has any details on the freezing of
roux. My Gisslen textbook suggests that freezing flour
will cause it to breakdown somewhat and loose

lose

Quoted message said:

some of it's

its

Quoted message said:

thickening power. Does anyone have any experience as to
how much roux is affected by freezing?

Any thoughts appreciated.

Many restaurants keep a pot of roux near the stove. Takes
forever to go off. It should keep just fine at room temp for
weeks. Even more weeks in the fridge.

Pastorio

On Sat, 12 Jun 2004 15:09:45 GMT, notbob <[email hidden]>

Quoted message said:

JP Fournier said:

Any thoughts appreciated.

I don't understand the point of freezing roux. How much
time difference can realized between reheating frozen roux
and preparing fresh roux?

A proper roux does take a bit of time and attention to make
properly. I make about 2 cups at a time and keep it in a
jar in the fridge. Long shelf life and it doesn't seem to
break down any.

-sw

Steve Wertz said:

A proper roux does take a bit of time and attention to
make properly.

Hmmmm... I didn't think about a cajun/creole roux. That may
be a time saver. A basic french roux (white) only takes a
couple minutes.

nb

In the hotel we used to make up a big batch at a time and use the left over
as a Beurre Marie. Which is the same, but cold.
Rob
"JP Fournier" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hey Folks,

I wonder if anyone has any details on the freezing of
roux. My Gisslen textbook suggests that freezing flour
will cause it to breakdown somewhat and loose some of it's
thickening power. Does anyone have any experience as to
how much roux is affected by freezing?

Any thoughts appreciated.

jp