I-Roux (ebizwa ngokuthi "roo") ingxube yezingxenye ezilinganayo (ngesisindo) amafutha nofulawa osetshenziselwa ukuqina kwamasoso kanye nesobho. Ngokwesiko, i-roux yenziwa ngebhotela elicacisiwe , kodwa ungasebenzisa amafutha afana nesinqumelo, amafutha we-bacon , noma amafutha omquba.
Ngokufanayo, noma yikuphi ufulawa olumile, olufana nofulawa welayisi noma ufulawa wamazambane, lingasetshenziswa ekwenzeni i-roux-free-roux.
Qaphela ukuthi "izingxenye ezilinganayo ngesisindo" akusho ukuthi izingxenye ezilinganayo ngevolumu.
Ngenxa yokuthi ibhotela libucayi kunokuba ufulawa, udinga isilinganiso esingu-2: 1 sofulawa kuya kubhotela ngevolumu. Ngamanye amazwi, amapuni amabili wefulawa afana nesipuni esisodwa sebhotela ngesisindo.
I-Roux yenziwa ngokugqugquzela ufulawa ube ibhotela elicibilikile bese ulipheka imizuzu embalwa ukuze ukunambitheka okucucile kuphekwe. Khona-ke, i-roux ingasetshenziswa noma iphekwe ngokuqhubekayo ukuze ithuthukise umbala obengeziwe nesinambithe esiphundu.
Isizathu sokukhetha ibhotela elicacisiwe (okuyiyona ibhotela elihlanzekile elishiye ngemuva kokuba amanzi namaprotheni abhekene ahlukaniswe futhi asuswe) ukuthi amanzi agcwele ibhotela angabangela ukuba ama-starches agcoke ngaphambi kokuba i-roux ingene ku-sauce.
I-sauce isisekelo se-liquide, i-agent esebenzayo, nezithako zokunambitheka. Uma ususa isanisi nge-roux, i-starches e-ufulawa yanda futhi ibambe umketshezi. Kodwa ngebhotela eligcwele , elingamaphesenti angu-15 amanzi, ama-molecule we-starch aqala ukukhipha amanzi ebhotela.
Lokhu kwenza kube nzima ukusebenzisana no-roux, futhi kunciphisa amandla ayo okuqina kusukela amanye ama-molecule we-starch asevele egcwele.
I-roux ingabandakanywa ngokusula uketshezi njengobisi olushisayo noma isitokisi ku-roux. Noma ingezwa isobho futhi ivuselelwe ukuyiqeda (nakuba le nqubo ingase iholele ekuhloseni ngezinye izikhathi).
Amakhekhe amathathu amahlanu omama we-cuisine classical agcwele u-roux: i- velouté , i- béchamel , ne- espagnole .
Ukupheka i-roux isikhathi eside kuveza umbala omnyama. Ngokwesiko, kunezinhlobo ezintathu zombala we-roux ongazithatha: ezimhlophe, ezimhlophe futhi ezibomvu. Ngokusobala, lezi akuzona imibala ebalahle kodwa kunama-shades ku-spectrum. Kodwa ngomsizi omhlophe onjenge-béchamel, i-roux kufanele ifane nomhlophe ngangokunokwenzeka - iphekwe isikhathi eside kuphela ukuze isuse ufulawa oluhlaza. Ukuze uthole i-velouté, i-roux blond, ephuzi eliphuzi futhi ithatha cishe imizuzu emihlanu ukufeza. Futhi ngenxa yesoso, i-brown roux, engathatha imizuzu engu-10-15 yokupheka okunene.
I-darker i-roux, i-nuttier, cishe i-chocolate-like, i-flavour izoba. Ngempela, ekuphekeni kweCanjun naseCreole, i-gumbo yenziwe nge-red roux ephekwe imizuzu engu-20 noma ngaphezulu. Ukuze uthole umbala obumnyama nakakhulu, abapheki abathile bayothungisa ufulawa esikhwameni esomile ngaphambi kokuqala izinyathelo zokwenza i-roux.
Kodwa-ke, phawula ukuthi umnyama u-roux, uzoba namandla amancane okuqina. Nasi isifundo sendlela yokwenza u-roux .