8 cup flour -- all purpose
4 cup cooking oil
Directions
Mix flour and oil together in a heavy ovenproof container. Place on
center shelf in preheated 400 degree oven. Bake at this temperature
for 1 1/2 to 2 hours. Set timer, and stir roux every 15 minutes.
Roux should be a caramel color when done. Remove from oven, cool,
transfer to containers with tight fitting lids and store in
refrigerator until needed. Roux may also be frozen. Yield: enough
for 4 to 6 pots of gumbo.
Recipe By :
Servings: 1 servings
Bake A Roux--Howto Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
Historians have proved the existence of recipes back into distant history, in truth as far into history as the Egyptians, and quite possibly further than that. However, in the main part, these old records were just very basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius recounts how the Roman chefs used many different spices and herbs, including a few you will know for example bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy lands, including rosemary and coriander. The introduction of these new foods and spices created an explosion in manuscripts on food, some of which are now in private libraries. For the decades that followed, the rich families of the West competed to offer the most extravagent meals, and consequentially the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes of the day. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Bake A Roux Howto recipe.
