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Started By
Message
re: Are you a Roux snob?
Posted on 9/10/14 at 5:22 pm to joeleblanc
Posted on 9/10/14 at 5:22 pm to joeleblanc
The biggest I made was 22 cups over a stove and it took forever. I will have to try the oven method. It freezes well.
1
Posted on 9/10/14 at 5:31 pm to rouxgaroux
It freezes great. I don't know that I've made one quite as large as 22 cups. I usually have to use two skillets for the big ones and make those one at time. I think I made a 16 cup in one pot in the oven. Took nearly all day as I was doing it on 350 at the time. I've been turning the heat up to at least 375 to hurry it along, but it literally takes hours for big roux. I just plan ahead for those in the oven. When I ran errands while one was cooking and then took a 2 hour call that distracted me, I think it was 4 hours from one stir to the next and all was well.
Posted on 9/10/14 at 5:42 pm to Gris Gris
It took me 3.5hrs I was worn out and drunk. It kept in the freezer over a yr. Threw the roux in frozen on low low heat to melt slow over the stove before cooking dishes.
Posted on 9/10/14 at 6:09 pm to yellowfin
quote:
I make my own cause I use different shades of roux for different dishes
This is one reason I make my own, plus I like making it and when I do make it I always make about two quarts so my icebox always has roux in it. No need to buy it plus it's cheaper to make it myself.
And most of the time when I use the one in the icebox I'm still making roux.
Posted on 9/10/14 at 6:13 pm to rouxgaroux
quote:
It took me 3.5hrs I was worn out and drunk.
I couldn't make the roux, drink and stay out of the bathroom that long! Another reason I like the oven roux. I have a tiny bladder, particularly when I drink and when that roux reaches the point of no return and no bathroom time at all, I'm miserable if it's large and takes a while. You'll love the oven roux. You can probably pass out drunk, wake up and it will be fine. Posted on 9/10/14 at 6:19 pm to mpar98
quote:
ok...so I have always made my own roux...but I am thinking of giving the jar roux a shot...and I hear people are making it in the microwave...thoughts?
My thoughts are that people are paying way way way too much attention to one little element of slow cooking in browning flour and often times ignoring much more important things they shortcut that could add much more flavor and put their food over the top by doing so. Those are my thoughts.
Posted on 9/10/14 at 8:44 pm to mpar98
Not at all. I figure if my podnuhs from Eunice use a jar, so can I. 
Posted on 9/11/14 at 6:49 am to mpar98
I have used jar roux.. once maybe twice for a gumbo for some reason, I don't remember why.
It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.
I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.
It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.
I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.
Posted on 9/11/14 at 10:53 am to Kajungee
quote:
It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.
Same here as I wrote above. It tastes different to me and I found the texture to be a bit different. Savoie's uses a combo of oils and hydrogenated palm oil. Just didn't taste as good as mine.
Posted on 9/11/14 at 11:11 am to Gris Gris
I made a pretty damn good roux yesterday 
Posted on 9/11/14 at 1:00 pm to Gris Gris
:sigh:
If only Gris had been as interested in cooking as belittling me . . .
If only Gris had been as interested in cooking as belittling me . . .
Posted on 9/11/14 at 1:08 pm to VOR
If only VOR hadn't picked up strippers and ruined things. He was livin' the dream before that. He forgets the great meals I made for him back then. He remembers the strippers, though...well, there's that nasty disease that reminds him, I guess..
Posted on 9/11/14 at 1:18 pm to Gris Gris
I gave up browning flour in oil years ago. I just buy flour that's pre-browned. Heat some oil, toss in the flour, instant roux. Perfect every time. Also, with pre-browned flour, you can make a gumbo without any oil. Not my style though.
Posted on 9/11/14 at 1:19 pm to Nawlens Gator
Wouldn't make a dark enough roux for my taste.
Posted on 9/11/14 at 1:26 pm to Kajungee
quote:
I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.
Not true at all. I've got a roux almost black int he microwave without burning. You just have to reduce your microwave time. I start out at like 1.5 minutes, then stir, then 1.25 minutes, stir, and go down in increments. You can get it very dark.
Posted on 9/11/14 at 1:55 pm to mpar98
I use jar roux most of the time for convince and most folks say my chicken and sausage gumbo is the best they have ever had. So it works for me.
Posted on 9/11/14 at 3:05 pm to ssgtiger
Every year we have an employee that makes it at night in the lab breakroom. Stinks up the entire lab. He says he makes it the "right" cajun-way. Dont know what that means but he doesn't do any work that night.
Posted on 9/12/14 at 11:47 am to mpar98
#TeamJarRoux
Posted on 9/12/14 at 12:26 pm to AmosMosesAndTwins
heres my problem...I always go with 1:1 flour:oil...how much jar roux would I use?
Posted on 9/12/14 at 12:36 pm to mpar98
I don't measure. I add until it looks right.
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