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6 Comments

  1. edsagendorf3@gmail.com

    How effective is cutting out the fat, browning Four on a sheet pan , adding to a sauce through a sieve to thicken. Low cal version ???

  2. librarianghs@gmail.com

    As I do not normally use lots of butter in my cooking, a common fat I use is Olive Oil. Is it OK to use Olive Oil as a base for a vegetarian roux?

    • librarianghs@gmail.com

      I reread the article and got my answer. Olive Oil is ok. I like olive oil because Bill Briwa’s lessons have taught me techniques using olive oil that have changed my life and my style of flavoring food. Good job Bill.

      • laura.monroe@culinary.edu

        Glad you found the info you were looking for. Olive oil is definitely a most-used ingredient for us, too! Chef Briwa taught us all so much!

  3. copfamsteve@aol.com

    Why does a roux break and how can I avoid this in the future? I believe this is what is happening when I make gumbo. At a certain point I notice fat on top that I have to skim off.

    • laura.monroe@culinary.edu

      A broken roux is frustrating and very common, so at least you know you’re in good company. Like any other fat + liquid mixture, there is potential for the parts to separate, or break, if the ratios are off or even if the mixture gets too hot while you’re stirring. It’s a delicate system. If you are facing this issue every time you make your gumbo, consider increasing the flour in your roux ratio. Start with 1/3 or so and see how that goes.

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