tag:blogger.com,1999:blog-7727976262007745478.post8409176208257302483..comments2024-03-18T10:26:50.958-07:00Comments on My Rose Among Thorns: MyRoseAmongThornshttp://www.blogger.com/profile/09242358450734138295noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7727976262007745478.post-41734568783190286952013-06-13T10:04:25.800-07:002013-06-13T10:04:25.800-07:00A roux is just a fat mixed with flour which you co...A roux is just a fat mixed with flour which you cook so the raw flour taste is cooked out and so that it is evenly distributed in the fat and the sauce. All you would do is sautee the onions in the oil til your desired doneness, and then added the flour directly to that. Don't skip the sauteed onions. It adds much more flavor than boiled onions. In fact, I just sautee all my vegetables and add the flour to all of it. The point is to cook the flour a bit and to dissolve it.Ericahttps://www.blogger.com/profile/05625236560563558501noreply@blogger.comtag:blogger.com,1999:blog-7727976262007745478.post-64151834783697502832013-06-11T12:10:29.409-07:002013-06-11T12:10:29.409-07:00hmm-so the margarine is for the roux, not the onio...hmm-so the margarine is for the roux, not the onions? So I could just add onions to the boiled part and figure out a way to make the roux, maybe with some olive oil! :)<br /><br />And just btw-the pie crust, pre-baking, is supposed to be slit a few times so it doesn't expand!MyRoseAmongThornshttps://www.blogger.com/profile/09242358450734138295noreply@blogger.comtag:blogger.com,1999:blog-7727976262007745478.post-55706925536302478492013-06-10T17:59:20.976-07:002013-06-10T17:59:20.976-07:00Nathan's fave is chicken pot pie. I don't ...Nathan's fave is chicken pot pie. I don't make it often. I'll use a pie crust and top with puff pastry dough. Sometimes I just put it directly in a pan and just top with puff pastry. In terms of margarine, you just need the flour to mix with a fat (could be canola or olive oil) to make a roux in order to thicken the sauce. I also just saute everything, instead of the extra steps of boiling and setting aside. I would saute the chicken, because when you boil, you take away flavor from the chicken. I don't have an exact recipe. I just make it up each time. Ericahttps://www.blogger.com/profile/05625236560563558501noreply@blogger.com