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Started By
Message
Never using jarred roux again FML
Posted on 10/29/19 at 6:31 pm
Posted on 10/29/19 at 6:31 pm
So far I have a 1/3 success rate
Just ruined what could have been a decent batch of gumbo
Never burn it when I actually make it but if I throw the jarred stuff in something seems to go wrong for me
Just ruined what could have been a decent batch of gumbo
Never burn it when I actually make it but if I throw the jarred stuff in something seems to go wrong for me
10
Posted on 10/29/19 at 6:33 pm to Powerman
I use it most of the time and I’ve never had any problems with it.
Posted on 10/29/19 at 6:34 pm to Powerman
I haven’t used jar roux in over a decade, no regrets.
Posted on 10/29/19 at 6:55 pm to Powerman
How the hell are you burning jarred roux? It's literally already made for you
Posted on 10/29/19 at 7:29 pm to Powerman
Main reason I make my own over using a jar is I prefer my roux darker than what you can buy. plus I use different fats
Posted on 10/30/19 at 9:03 am to Powerman
I really don't understand how jarred roux can ruin a gumbo or any other dish that uses roux... Can you expand on how it "ruined" your gumbo?
Are you actually following the directions and adding it to boiling water / stock? Only way I can see it messing something up is if you actually try to cook the roux by itself more in a skillet, which is dumb.
Are you actually following the directions and adding it to boiling water / stock? Only way I can see it messing something up is if you actually try to cook the roux by itself more in a skillet, which is dumb.
This post was edited on 10/30/19 at 9:07 am
Posted on 10/30/19 at 2:42 pm to Powerman
quote:
Never using jarred roux again FML
So far I have a 1/3 success rate
Just ruined what could have been a decent batch of gumbo
This right here tells me you cant cook gumbo.
Posted on 10/30/19 at 3:11 pm to Powerman
who has the time to mess with a roux these days on a weekday? I don't have an extra hour to stir around flour and oil.
Posted on 10/30/19 at 10:16 pm to Powerman
If you don’t Sous Vide your roux, then are you really living?
Posted on 10/30/19 at 11:26 pm to Powerman
To me the roux is really worth making if you fry your chicken in the oil and then use that oil to make the roux. Definitely adds a different element of flavor.
I also get it if you just enjoy the overall process of doing everything from scratch. I enjoy sometimes myself.
Just don't act like your flour and oil tastes any different than the jarred flour and oil. It's just that...flour and oil.
I also get it if you just enjoy the overall process of doing everything from scratch. I enjoy sometimes myself.
Just don't act like your flour and oil tastes any different than the jarred flour and oil. It's just that...flour and oil.
Posted on 10/31/19 at 8:22 am to Powerman
Why would you do it in the first place????
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