explain to me why your roux tastes different

Well, mine is different because I use butter. It isn't as dark.

I know plenty of people here who are fine with roux in a jar. I used it myself for years.

I don't think jarred roux is awful. I've used it in a time crunch a few times. I don't think it tastes the same as cast iron homemade roux and I can't really describe the difference. I see a texture difference in my gumbo, though. There's a distinct flavor difference that I can't put my finger on. I've wondered if it's the oil they use versus what I use. Mine is a bit darker which makes a difference. I find the jar to be more milk chocolate.

Since I discovered oven roux and how easy that is with the same flavor, I recommend it to those who don't want to make the stovetop version. It's not the answer, however, to those trying to save time other than that it will cook while you're chopping things up.

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and I can't really describe the difference.




well, that explains it.

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Yeah, I'm not much help on describing it, but there is definitely a difference in flavor and texture for me in addition to it not being as dark as I like it. It's more of a milk chocolate when you get it into the pot.

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The differences for me are color,

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so your roux is normaly darker than Kary's:

I've used Kary's. As I said, the differences with my roux are color, texture and taste.

when I used the jar roux before, it seems like I added it to boiling stock and then added trinity

when I make a roux I add the trinity to it once it's the right color and cook that until the onions are nearly clear. I think cooking the trinity down in it gives it a different taste, and the smell that occurs when you pour the trinity onto the roux and stir is the greatest smell in the world

plus I like to drink a beer or three while stirring a roux

I always used jar roux for the ease and convenience until one day I didn't have any. I spent the next 30 minutes on the phone with my dad while he talked me through a roux from scratch.

So now when I make my own roux, it reminds me of that call and I think it tastes better. It probably doesn't actually taste better, but it sure seems that way.

I don't think most people can tell the difference.

Why does everyone act like it takes hours to make a good roux? Takes me a max of 10 min. I have always used the Prudhomme method of heat the shite out of it and stir like mad though. I get a very dark roux and have never burned it.

Never have used whats in the jar. Arent the directions such that you add it after the stock or something like that?

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Why does everyone act like it takes hours to make a good roux? Takes me a max of 10 min.

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This. And sometimes you need a blonde roux. So you might as well learn.