Been thinking about roux a little bit lately and had a couple questions for you fine folk.
1) Could you make a roux with browned butter? I know that the longer you cook a roux and the more color it gets the less thickening power it has in liquids. Is this a result of the milk proteins in the butter caramelizing? Or does it have to do with the flour itself? So would making a roux with browned butter be equivalent to just cooking a normal roux until it's the same color? And if you did make a roux with browned butter, would it have less thickening power?
2) Say you were trying to thicken a hot beverage like hot cocoa. Is there any reason you couldn't use a roux to thicken it? I've never heard of such a thing, but I figure as long as you cook the raw taste out of the flour there's no reason it wouldn't work. I could even see certain beverages possibly benefiting flavor-wise. Or would the roux-taste overpower the rest of the beverage and make it taste like uncooked pastry? If so, what would the best alternative way to thicken the beverage and give it a richer mouthfeel? Dissolved gelatin? Powdered starches (corn/tapioca)? Xanthan gum?
Submitted December 18, 2016 at 04:10PM by Team_NoCalves http://ift.tt/2hJzQSW
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