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re: Big oven roux questions
Posted on 4/16/15 at 1:35 pm to BigB0882
Posted on 4/16/15 at 1:35 pm to BigB0882
quote:
I usually don't even need to skim it at all.
You shouldn't have to skim the oil from the roux unless it separates. I have to skim because I use sausage/andouille and chicken, sometimes fried chicken. I don't have to skim seafood gumbo, though.
I can't say I use a 1:1 ratio. I use more flour than oil. I don't necessarily measure. I put in the amount that looks right, but I've made it so much that I'm usually on target. I normally make extra roux.
2
Posted on 4/16/15 at 1:38 pm to Gris Gris
You are probably right. I also changed sausage at the same time I changed my ratio so it could be the change in sausage that lead to less grease on top. My roux has definitely never separated.
Posted on 4/16/15 at 1:38 pm to Gris Gris
quote:
more flour than oil
interesting. when i first started with the steps from the other thread it was like 2:1 oil to flour. But, it definitely worked better when i changed to 1:1. So much for not teaching an old dog new tricks.
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