— ly brod

So, uh, let's deconstruct, uh, this list of ingredients here, and think of making a ru okay? Which is fundamentally out of this list gonna be the oil and the flour coming together, or we cook the flour to some extent, okay? And then that serves as a thickening agent for, um, the stew, okay? In this case. And so what I would consider doing is starting with the oil and the onions in the pan, and cooking the onions to the extent that you want, okay? In other words, you might just gently sweat them. Uh, you might push them for a longer period of time to introduce some browning, and the extent of the browning is going to be up to you, okay? Um, but my recommendation, uh, is to, uh, cook the onions to about 85% or so, maybe 90%, uh, of your desired doneness, uh, and then add the flour to the oil and start to make the roux proper. Okay? And the amount of time will vary depending on the type of roe you wanna make. You know, it could be white, it could be blonde, it might be brown, it could be something even beyond that. So if it's gonna be a white ru, then you're cooking it really for just a, a couple of minutes, uh, to basically cook out, um, or, or to start the process of cooking out the raw flour flavor. And then it'll finish that process in the stew, uh, form when you continue the simmering with the stew, uh, built up in the pot. Um, if you wanna make a, a blonde ru, then you're gonna cook that ru a little bit further until you start to smell some nuttiness. So it'll, it'll be like toasted nuts. It'll sometimes taste like pop or smell like popcorn, uh, maybe like baked bread, you know, those sort of notes will, will, will come out of the pan, and then you're at the blonde stage. And then if you want to, uh, create a, a, a brown room, it's probably gonna be another 15 minutes or so. From that point, you wanna drop the heat, um, to avoid burning and, uh, just push the color development. Okay? Uh, keeping in mind that, uh, the longer you cook a ru, the more the thickening power decreases. So a white ru will have the strongest thickening power, a blonde ru ru, a little bit less, and then a brown ru will have even less thickening power, or the ability to thicken the liquid that you add to it. Okay? Now, um, the, the next stage here, you know, once you start to get a little bit of, uh, uh, um, well, once you reach the doneness on the rue that you desire, add the garlic for about a minute. And you might consider dropping the heat a little bit if it's, you know, if it's, um, pretty hot, um, to avoid burning the garlic, just cook it until the rawness is cooked out, and you get some aroma that comes off of it. And then you're gonna add the other items. So we've got the salt and pepper, so the salt as, as a, as a seasoning, and then the pepper and paprika a, um, act as, uh, additional, uh, layer of flavoring. And we want to avoid burning the pepper and the paprika. So you're gonna add those for probably just a minute or so to bring out a little bit of aroma and, uh, then start building the rest of your stew. Okay? And I think that'll be, uh, a, a pretty good sequence and, uh, durations at each step to get you down the road here to a nice stew.