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The Mastermind by Evan Ratliff · Longform
Paul Le Roux could have been Mark Zuckerberg. Instead he became a 21st century John Gotti, running a massive criminal empire from his computer until he became an asset of the United States government. A 7-part serialized story, written by Longform Podcast
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24 days ago by xer0x
Legendary New Orleans chef Leah Chase on mastering roux at home
To learn roux-making magic, we turn to legendary Creole chef Leah Chase, who's been holding court in New Orleans's historic Dooky Chase's Restaurant since 1946. And, yes, many of Chase's recipes do start with a roux. "Without it, a lot of sauces would be just like water on a plate," she laughs.

Though the formula for a roux is simple—one part fat to one part flour—it's also incredibly versatile, depending on the type of fat you use and how long you cook it. To make a roux, you heat the fat, then sprinkle in the flour and constantly stir, stir, stir until it's the color you want. Almost all roux call for white flour, though Chase says you can use rice flour to make a gluten-free version.
Leah  Chase  Roux  NOLA  Food  Recipes 
july 2016 by dbourn

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