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Recipe
Make Ahead Frozen Curry Sauce Cubes Recipe
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Ingredients
2 To 3 parts all purpose flour
Tion of these
1 Part oil bacon
Drippings, olive oil, cook-
Ing oil, lard or a combina-
Directions
Step #1 If I want a thick roux, I use 3 parts flour to 1 part oil.
Step #2 If I want a thin roux, I use 2 parts flour to 1 part oil.
Step #3 Mix the flour & oil in a heavy pot.
Step #4 A black iron skillet or a Magnalite skillet works best.
Step #5 Cook on medium heat slowly as the roux changes from a cream color all the way to a dark chocolate color.
Step #6 After the roux is past a medium brown, you've got to stir the roux constantly to keep it from burning.
Step #7 If you do burn the roux, throw it out, wash the pot & start over.
Step #8 The way I make a roux it takes from 45 mins to more than one hr before it gets dark as I like it.
Step #9 I use a dark roux for all my gumbos & sauce piquants.
Step #10 For some gravies & sauces it is not as important to make the roux so dark.
Step #11 Some milk based soups call for a light colored roux.
Step #12 Even so, I usually make my lightest roux about the color of the water in the Mississippi at Baton Rouge.
Step #13 After my roux is cooked as dark as I want it, bell pepper, like onion, I add my sliced vegetables, & celery.
Step #14 I stir after each addition & love to hear the sliced onions sizzle in the hot roux.
Step #15 It starts to smell pretty good when the vegetables are added.
Step #16 Bell pepper & celery are taste killers, so don't use too much.
Step #17 You can use as much onion as you like.
Step #18 After the vegetables have cooked awhile & the onions are clear, put in the sliced parsely & green onions.
Step #19 I put in a little cold water or stock & then add fresh minced garlic, & stir all the time.
Step #20 After the garlic has cooked awhile, I stir in the the liquids & all the other ingredients to make a gumbo, brown gravy hash or stew.
Step #21 --.
Enjoy the MAKE AHEAD FROZEN CURRY SAUCE CUBES recipe
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