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re: Question about my rouxs updated on of 3
Posted on 10/27/14 at 5:27 pm to Gris Gris
Posted on 10/27/14 at 5:27 pm to Gris Gris
Thanks for the feedback.
I tend to use a silicone spatula since I can move every inch of the roux, where as with a wisk I feel like pieces are more likely to burn since it doesn't turn everything over. If that makes sense.
I tend to use a silicone spatula since I can move every inch of the roux, where as with a wisk I feel like pieces are more likely to burn since it doesn't turn everything over. If that makes sense.
This post was edited on 10/27/14 at 5:30 pm
2
Posted on 10/27/14 at 5:30 pm to sloopy
I hope it turns out well. Let us know. Otis does the high heat fast version and "claims" to have good results. 
I kid. That method works very well. I've done it myself.
The more often you make a dark roux, the more comfortable you will get over time and you'll almost get a natural feel for where to draw the line.
I kid. That method works very well. I've done it myself. The more often you make a dark roux, the more comfortable you will get over time and you'll almost get a natural feel for where to draw the line.
Posted on 10/27/14 at 6:40 pm to sloopy
Use a flat wooden spoon to stir your roux.
I used to take 45 min to an hour to make a roux until I came upon John Besh's suggestion to heat the oil smoking hot and add all of your flour and stir like crazy for fifteen minutes.
Comes out great and in much less time. Just have your trinity chopped and at the ready to temper the roux when it is done.
I used to take 45 min to an hour to make a roux until I came upon John Besh's suggestion to heat the oil smoking hot and add all of your flour and stir like crazy for fifteen minutes.
Comes out great and in much less time. Just have your trinity chopped and at the ready to temper the roux when it is done.
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