In a cast iron pot. Gritty as in sandy-like texture. It didnt really taste any different than flour. It had me wondering whats the point of a dark roux vs light roux. I assume there is a difference.

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Posted by CHEDBALLZ

South Central LA

Member since Dec 2009

21962 posts

Posted on 1/11/17 at 3:09 pm to Squints 3410

FWIW I find it takes a little longer in a cast iron pot. I normally make my roux in a magnalite pot, from the time i put the oil to the time I'm ready to arse my trinity is about 15 minutes or so. Also, I find sometimes my roux looks gritty, IDK why, comes out fine in the final dish though.

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47474 posts

Posted on 1/11/17 at 3:21 pm to Squints 3410

quote:
It had me wondering whats the point of a dark roux vs light roux. I assume there is a difference.

There is a difference in flavor. A darker roux has a deeper flavor which holds up to (and is necessary for me in gumbo) to gumbo. A lighter roux has a milder flavor. Also, a lighter roux yields a thicker product. The darker the roux, the thinner it will be. It doesn't have the same thickening properties as a light roux.

Again, I recommend you try the oven version.

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Posted by TigernMS12

Member since Jan 2013

5534 posts

Posted on 1/11/17 at 10:33 pm to Squints 3410

quote:
Gritty as in sandy-like texture.

Mine will go through phases where it appears like this. I think it's when the flour actually starts to brown and forms small clumps. Just whisky really fast for a minute or two and smooths back out. Use cast iron, and I go, like others on here, normally go hot and fast until the very end and i will turn the heat down to medium low to finish.

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