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Here are the results of the testing of the flours and starches to
make roux, as several of you requested.....I had fun doing it.
First I checked the smoke detectors, but I can't have one right in
the kitchen anyway, so I didn't have to worry about being blasted
with noise. Then I turned on the exhaust fan, which of course I
needed. Still the house got very smokey! I did this over a two
day period as time allowed.
Here was the procedure, ...I used a medium sized cast iron skillet
with a wood spatula to stir.
3 Tb. of flour or starch
2 Tb of canola oil
I brought each to at least milk chocolate color. On 2 of them that I
thought might thicken a little I let cool somewhat and added a cup of
water. I brought those to a boil to see if they would thicken. None
of those thickened enough to make a gumbo or jambalaya without
thickening before serving. I prefer a dark roux and some of them
might thicken a little if they were not burned so dark.
- - - - - - - - - - - - - - - -
Sweet Rice Flour, made a good blond roux, but became very lumpy and
the lumps won't stir out. I discarded that.
Potato starch....Became a soggy lump at the milk chocolate color.
Discarded that.
Tapioca starch....became very black quickly. It made a solid mass.
I added another 1 T oil but it wouldn't absorb any more oil. I added
water to this and brought it to a boil. It dissolved readily,... It
did not thicken when boiled. This made a very dark color quickly.
Cornstarch...It browned but was very lumpy. I mashed it out and
added 1 cup water , boiled it to get rid of the lumps and it doesn't
not thicken. But I could use it then thicken with something else
before serving.
Sorghum flour....this browns best, and does not lump. It gets dark,
but more slowly than the others. I added water to this and boiled it
hard, but it doesn't thicken, or only very slightly. As it cooled it
began to thicken. (I kept this for later use.)
- - - - - - -- - - - -- - - - -
This is certainly not a very scientific experiment, since I didn't
treat them all exactly alike.
After I've finished, I've decided that in the future I'll use either
the tapioca starch or the sorghum flour for the roux, add a little
water to make a liquid, then add that to the vegetables to cook. We
should I suppose be using the sorghum flour since all the others are
just the starches. ( I didn't try corn flour or potato flour.) At
least the sorghum is a whole grain, which we should be using.
And so I'll sign off so I can go out-of-doors and get a big breath of
Fresh Air.
Thanks so much for your interest. I hope this helps. Beth
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