Appreciation post: The humble roux's comeback in my kitchen against the grain of modernist thickeners

I'm convinced that a properly made roux delivers a depth of flavor and texture that no xanthan gum or agar agar can replicate (despite what every trendy culinary school might be preaching these days).

3 comments

3 Comments

lewis.seth1mo ago

My attempts at modernist cuisine usually end with me ordering takeout, so I'll stick with my trusty roux.

the_tara1mo ago

Why do we act like modernist cuisine is some kind of high-stakes science experiment? I've had my share of kitchen disasters, but sometimes it's about embracing the mess! Roux is dependable, sure, but doesn't that get boring after a while? Modernist techniques can actually simplify things once you get the hang of them. Maybe the takeout habit is more about fear of failure than the cuisine itself.

wren9031mo ago

Get it, @lewis.seth. Modernist recipes always blow up on me. Roux never fails.