What is the point in making a Roux when I can just use cornstarch

Taste

Roux holds up better in the long run for holding. Slurry doesnt hold up but can keep a sexy shine on your sauce.

>>8889584
Does it make a noticeable difference?

>Roux holds up better in the long run for holding
Can you elaborate onthat

If your cooking something like gumbo you have to use a roux because you have to make it nice dark and nutty smelling.

Fuck yeah there is a difference. You can taste and fill it on your mouth right away. Just play with both and see what you like better. I use both just depending on what im serving or how i want it to look or last. You can also use maso to thicken in the same way.

>>8889584
Have you used a roux before before? Their the basis of many of the mother sauces, not just because they thicken, but because they affect the flavor of the sauces, for example using a brown roux for a veloute and using that veloute to make a gravy. If you had used corn starch it would be lacking in the flavor you gained from cooking the roux and the color would be very off. It also greatly affects consistency. As a roux sauce cools it tends to just get thicker but will not greatly effect the sauce, while cornstarch sauce can get gummy and gelatinize as it cools. In some situations corn starch can work fine as a thickener but for sauces stick with a roux.

>>8889584
A rrrrrrrrrrroux? A rrrrrrrrrrrrroux? Do you rrrrrrrrrrrrrrrrrrroux while you rrrrrrrrrrrrrrrrrroux rrrrrrrrrrrrrrrrrrrrrrrrrrroux?

>>8889616
>>8889625
I have made plenty of rouxs but I've never done a side by side taste test

My under-tongue is the color and texture of marbled steak, and it hurts. Am I dying of mouth cancer?

pls no bully.

Anyone ever make a big batch of roux and keep it for multiple meals?

>>8889645
They do this in restaurants all the time.

>>8889625
>notice I said their not they're
Fuck time to kill myself

>>8889636
>ruru

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>>8889584
You what now??
Boy, I ain't got time for this shit...

>>8889584
You bind fat/flavor into the dish. Corn starch imparts no flavor. The cooking of the roux cooks the flour and you wont get a starchy flavor.

>>8890758
This pretty much, it allows you to add in a fucktown of fatty buttery flavour.

If you use a brown roux you even get a little bit of a nutty flavour from butter/flour actually browning.

For me I use a roux for thick rich sauces, but use cornstarch when I'm lazy and have enough flavour in my sauce.