Bake A Roux--Howto Recipe

Ingredients

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

 

 

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The History of Recipes

Historians have traced the existance of recipes way back into distant history, at least as far as the Egyptians, and maybe further still. Interesting though that maybe, these, ancient recipes were just primitive hieroglyphic recipes for preparing meals.

During Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans made use of many different aromatic flavors, including some familiar names such as thyme, fennel and dill.

Over the following few hundred years, the upper-class families of the West competed with each other to serve the best banquets, and consequentially the best cooks and their recipes increased in prestige. Even so, it was during the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down popular recipes of the day.

By the arrival of the 20th century, cookery publications were in high demand, due to better eduction, people having more spare time and a general increase in wealth.

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