You can use a wheat flour but you will naturally have a darker color. It shouldn't affect the thickening ability, but it will have that nuttier, wheatier, stronger flavor.
To achieve a brown roux, use oil or lard instead of butter (butter will burn if cooked too long) and keep cooking, slowly and while stirring almost continuously. It takes anywhere from 20 minutes to an hour to get the right color. Stay tuned - we'll have the brown roux video up in a day or two!!
roux not as in "kanga"...that's too much. Hysterical!!!
Cahoula 3 months ago
can i use any type of flour like a wheat flour?
thatbudguy 2 years ago
You can use a wheat flour but you will naturally have a darker color. It shouldn't affect the thickening ability, but it will have that nuttier, wheatier, stronger flavor.
ChefSusanAtFoodell 2 years ago
To achieve a brown roux, use oil or lard instead of butter (butter will burn if cooked too long) and keep cooking, slowly and while stirring almost continuously. It takes anywhere from 20 minutes to an hour to get the right color. Stay tuned - we'll have the brown roux video up in a day or two!!
ChefSusanAtFoodell 2 years ago
Thanks for the video - I've always wondered what the difference is. How do you know when you have a brown roux?
jospehk 2 years ago