Now for the Sloth you is Tired you is Broke you is Adulting vintage shirt, sweater. Allow the roux to “rest” for at least fifteen minutes. This permits the granules of starch to absorb liquid and “bloom”. It is what lends a silken texture to fine sauces and remains one of the great secrets of fine cooking. When properly made, a good chicken stock will gel after cooling (at least partially). This is due to how the broth will contain dissolved cartilage and other collagen from the frame, tendons and ligaments. The final secret is to “temper” the roux as the sauce is being made. This involves placing the cooled roux over very low heat (in a skillet) and adding small amounts of the liquid stock in gradual increments. Literally, stir in the broth just one tablespoon at a time. Thoroughly mix it into the roux before adding any more liquid.
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When building the sauce, it is better to err on the side of too thick than too thin as reducing the resulting gravy (to eliminate excess liquid) can take an extended period of Sloth you is Tired you is Broke you is Adulting vintage shirt, sweater. Just remember that the entire volume of sauce must be brought to a very light boil in order to thicken completely. If adding more liquid to thin it, return the sauce to a gentle simmer in order to complete the thickening process. As a rule of thumb, fish and other seafood will use a “white” roux (i.e., barely cooked), while a tanned roux is used with poultry and pork. Beef and game meats will benefit from a browned roux. Remember, the more a roux is cooked, the less it has in terms of thickening power.