Reader Question: Roux vs Slurry – What is the difference?

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Roux vs Slurry – What is the Difference?

Roux Photo by theculinarycook.com

We Received a terrific question from a curious Reader:

Can someone please explain to me the difference between a roux and a slurry? Is there even a difference?

Thanks! 🙂

Answer from Chef Bruce: 

Hi [Reader]. This is a very good question!
A roux is equal parts butter & flour (equal by weight). You would use a roux to thicken sauces and soups. The rule I use with using a roux is that a roux starts a soup or sauce. For example, if you were making a chowder, you would saute the vegetables in butter and then add the flour; and work the flour until it is a bit cooked. Then you add your water, milk or stock. A roux should be cooked before adding the liquid.

A Step-by-Step How To Photo Pictorial Learn How To Cook - How To Photo Pictorial Steps Making A Roux

Roux Photo Credit learnhowtocook.com

A slurry is equal parts water and flour and should be added when the soup or sauce is almost done. You can mix in a dish, or shake in a container. (see photo) You must cook the soup for a bit once added, as the flour in the slurry still needs to cook.

Slurry Photo by Rrita-may-recipes.blogspot.com/

Really, both work well. You should try both and see which works for you. If you have any other questions, please ask! 🙂

~ Chef Bruce West

Cheers, and Happy Eating!

* To learn more about making a Roux, including it’s various stages and uses,

Click HERE: Learn How to Cook – How to Make a Roux ( http://learnhowtocook.com )

*To Learn more about Various ways to Thicken Foods,

Click HERE: About Thickening Agents ( http://theculinarycook.com )

A Step-by-Step How To Photo Pictorial Learn How To Cook - How To Photo Pictorial Steps Making A Roux

Photo Credit learnhowtocook.com

Easy Tomato Vegetable Soup ~ Yummy in Your Tummy!

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Serves 4  *  Prep Time: 20 minutes  *  Cooking Time: 20 minutes

ImageTomato Vegetable Soup with Parmesan Crustini

GARDEN TOMATO VEGETABLE SOUP

It is winter here in Pennsylvania, and that means it is COLD out side. The is a bite in the air, and some days, you can feel it down in your bones. I ask myself, what can I create that is easy to make, warm in the belly, and that the family will eat? (always my dilemma) Those are days that only a hot, chunky, satisfying soup or stew will do.

Tomato Vegetable Soup is quick, economical, tastes great and healthy. It is guaranteed to warm you and your family from the inside out! As a bonus, you can tell Grandma you ate your vegetables today! 😉

 Easy Tomato Vegetable Soup

 * I added a couple time saving tips that will not affect the flavor, if time is short.

Ingredients:

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1 cup pasta, (I used brown rice macaroni, but you can use any pasta)

2 Tblsp Olive Oil

2 cloves garlic, chopped coarsely

1/2 red or white onion coarsely chopped

1 small fresh green pepper coarsely chopped

1 large carrot, sliced in coins or 1/2 inch dice

1/4 cup fresh fennel bulb, coarsely chopped

3 cups fresh pureed tomatoes (*OR use V-8 juice or tomato juice)

2 cups chicken stock (*OR if time is short use water)

1 Zucchini, 1/2 inch dice

1 tsp salt

Ground black pepper (5 turns of the pepper mill)

1 tsp sugar

ImageSOFTENING THE VEGETABLES

* Method:

  1. Cook pasta according to package directions, wash the pasta, cool and set the pasta aside.
  2. When you start cooking the pasta, place a 4-6 quart stock pot on medium flame and immediately add the olive oil.
  3. Add the garlic, onion, fresh pepper, carrot and fennel and stir; do not burn or try to get color on the vegetable; just get them hot. This takes about 5 minutes.
  4. Add the zucchini, chicken stock, tomato puree, salt, ground pepper and sugar and turn the flame to high heat.
  5. Bring the soup to a boil and cook on a boil for 10 minutes.
  6. Add the cooked pasta, bring to the boil. Soup is ready to serve.
  7. Enjoy!
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Cheers, and Happy Eating!

Lunch! A Well Stocked Pantry Pays Off

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We’ve learned that when you have a well stocked pantry, and a little creativity, there is always something to make. Remember our trip to the Korean Market?  We bought lots of goodies including these Noodles, Dried Shiitakes and Wood Ear Mushrooms, which became this full flavored soup. We try to keep a variety of rices, noodles, savory sauces, pastes, and soup bases on hand. Think of what combos sound like they go together. Try a little of this, and a little of that…taste and adjust. Dont be afraid…the results are usually delicious!

Lunch Time! ~ Healthy Soup & Sandwich ~ Once again, Leftovers Lookin’ Luscious!

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Garden Tomato Soup & Sandwich

Remember our *Easy Garden Vegetable Soup Recipe* from last week?

We love leftover soup on an overcast Friday.

Here it is served with Seasoned Sustainable, Wild Caught Tuna on his own Wheat & Sorghum Sesame Rolls,

organic chips, veg & his homemade pickles.

Click Link for his Garden Veg Soup Recipe: Garden Vegetable Soup

Or see ALL our Recipes in one convenient place here: Our Recipe Page

Easy Garden Tomato Vegetable Soup – A Recipe Your Grandma Would Approve!

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Serves 4  *  Prep Time: 20 minutes  *  Cooking Time: 20 minutes

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Garden Tomato Soup

The abundance of tomatoes and zucchini in Pennsylvania is staggering in the month of August. The price is right, quality is super, so of course my “chef antennae” go to work.

I ask myself, what can I create that is easy to make, and that the family will eat? (always my dilemma)

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The recipe below is quick, economical, tastes great and makes you feel like you are eating healthy. And you can tell Grandma you ate your vegetables today!

 

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 Easy Tomato Vegetable Soup

I added a couple time saving tips that will not affect the flavor, if time is short.

* Ingredients:

1 cup pasta, (I used brown rice macaroni, but you can use any pasta)

2 Tblsp Olive Oil

2 cloves garlic, chopped coarsely

1/2 red or white onion coarsely chopped

1 small fresh green pepper coarsely chopped

1 large carrot, sliced in coins or 1/2 inch dice

1/4 cup fresh fennel bulb, coarsely chopped

3 cups fresh tomato puree from tomatoes that are peeled and pureed in your food processor (if time is short, use V-8 juice or tomato juice)

2 cups chicken stock (if time is short use water)

1 Zucchini, 1/2 inch dice

1 tsp salt

Ground black pepper (5 turns of the pepper mill)

1 tsp sugar

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Softening the Vegetables

* Method:

  1. Cook pasta according to package directions, wash the pasta, cool and set the pasta aside.
  2. When you start cooking the pasta, place a 4-6 quart stock pot on medium flame and immediately add the olive oil.
  3. Add the garlic, onion, fresh pepper, carrot and fennel and stir; do not burn or try to get color on the vegetable; just get them hot. This takes about 5 minutes.
  4. Add the zucchini, chicken stock, tomato puree, salt, ground pepper and sugar and turn the flame to high heat.
  5. Bring the soup to a boil and cook on a boil for 10 minutes.
  6. Add the cooked pasta, bring to the boil. Soup is ready to serve.
  7. Enjoy!
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Easy Tomato Soup, Ready to Enjoy!