Day 2 Roux

So yesterday, I was in the weeds. Today, not so much. Although we get enough homework to choke a sous chef, it felt good to be back into a groove. We got to "make" chicken stock and the three types of Roux. Roux, you have all heard of it. Fat and flour. Two nutrious ingredients that every growing person needs. Equal parts of each to thicken a sauce. There are actually three kinds of roux. White; not cooked too long but has the best thickening power. Used in Bechamel.
Then there is blond; nutty in flavor and color, used in a Veloute sauce. And then brown, used in gumbo. So there you have the three roux's and what they're used for. We got to make them and tomorrow we get to use them in sauces we're making.

This just keeps getting better and better.