Good Idea or Bad Idea

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Anonymous
Good Idea or Bad Idea 2017-02-04 02:10:38 Post No.
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Good Idea or Bad Idea Anonymous 2017-02-04 02:10:38 Post No. [Report]

I'm currently trying to make a garlic white wine sauce but I have no thickening agents other than flour.

I just made brown roux and I was wondering if I could use that to thicken my white wine sauce.

My pasta will also feature sundried tomatoes, basil, and spicy italian sausage.

Will this Roux fuck everything up for me?

Anonymous 2017-02-04 02:14:43 Post No.8537456
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Anonymous 2017-02-04 02:14:43 Post No.8537456 [Report]

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bump. I need some answers.

Anonymous 2017-02-04 02:16:34 Post No.8537462
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Anonymous 2017-02-04 02:16:34 Post No.8537462 [Report]

So make it a white wine bechemel?

You're fine. Calm down. If you put things in it that taste good, it will taste good.

Anonymous 2017-02-04 02:27:53 Post No.8537485
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Anonymous 2017-02-04 02:27:53 Post No.8537485 [Report]

>>8537462
what's that

Anonymous 2017-02-04 02:32:24 Post No.8537494
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Anonymous 2017-02-04 02:32:24 Post No.8537494 [Report]

>>8537485
kek

Anonymous 2017-02-04 02:34:02 Post No.8537500
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Anonymous 2017-02-04 02:34:02 Post No.8537500 [Report]

>>8537444
>>8537485
Just use flour you big retarded faggot.

Anonymous 2017-02-04 02:48:36 Post No.8537529
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Anonymous 2017-02-04 02:48:36 Post No.8537529 [Report]

>>8537500
I used brown roux instead. pretty good. would it taste much different than bechemel sauce?

Anonymous 2017-02-04 02:55:05 Post No.8537545
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Anonymous 2017-02-04 02:55:05 Post No.8537545 [Report]

>>8537500
This, as simple as it gets, you incompetent imbecile bastard.

Anonymous 2017-02-04 02:59:49 Post No.8537552
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Anonymous 2017-02-04 02:59:49 Post No.8537552 [Report]

>>8537545
That was actually my first thought, but I thought it would have a sandy texture.

Anonymous 2017-02-04 03:01:32 Post No.8537559
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Anonymous 2017-02-04 03:01:32 Post No.8537559 [Report]

the darker the roux, the worse it will be as a thickener.
but the better it will taste.

Anonymous 2017-02-04 03:08:14 Post No.8537575
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Anonymous 2017-02-04 03:08:14 Post No.8537575 [Report]

>>8537559
i must have fucked up the roux because it was like molasses

Anonymous 2017-02-04 03:13:38 Post No.8537584
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Anonymous 2017-02-04 03:13:38 Post No.8537584 [Report]

>>8537575
well the darker it is, the more you're cooking out the flour proteins (or whatever) that thicken sauces. raw flour thickens the most, blonde roux less, peanut butter roux even less, and chocolate roux the least of all.
it's why most gumbo recipes (chocolate roux) will have another thickening agent line okra or filé powder, whereas etoufée recipes (blonde roux), don't.

Anonymous 2017-02-04 03:14:48 Post No.8537588
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>>8537575

Anonymous 2017-02-04 07:46:24 Post No.8538225
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Anonymous 2017-02-04 07:46:24 Post No.8538225 [Report]

>>8537444
i wouldn't.

I'm aware that Imgur.com will stop allowing adult images since 15th of May. I'm taking actions to backup as much data as possible. Read more on this topic here - https://archived.moe/talk/thread/1694/

I'm aware that Imgur.com will stop allowing adult images since 15th of May. I'm taking actions to backup as much data as possible.
Read more on this topic here - https://archived.moe/talk/thread/1694/