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Jarred Roux - What's Your Method For Mixing the Oil In?
Posted on 10/9/15 at 11:15 am
Posted on 10/9/15 at 11:15 am
For those that use jarred roux, how do you mix the oil at the top with the dry-ish roux below? This is always a pain in the arse for me. Using a spoon usually results in me accidentally flinging some of the oil out of the jar since I have to use so much force. I've been using a knife to make holes in the roux to get the oil to flow down into the roux, but it still takes forever with this method. The last time, I took out my electric hand mixer and just put one beater in. I stuck it in the jar and turned it on. Since my hand was already greasy from the oil flinging out of the jar (I tried my other methods first...) the jar spun in my hand and almost made a huge mess. I dried my hand off and was able to get a good grip on the jar this time and the mixer actually worked pretty well, though I though I was going to burn up the motor with the amount of resistance the roux was giving it.
I wish there was a mixer or drill attachment for mixing stuff like this. I have the same issue with tahini.
I wish there was a mixer or drill attachment for mixing stuff like this. I have the same issue with tahini.
9
Posted on 10/9/15 at 11:18 am to SUB
I just pour the oil into the skillet, then spoon out the roux. I like my roux a LOT more liquid than it comes out of the jar, so I'm going to be adding vegetable oil to loosen it up anyway before I put my vegetables in the roux.
Also, prepare yourself. The roux purists are coming. Stay strong.
Also, prepare yourself. The roux purists are coming. Stay strong.
Posted on 10/9/15 at 11:27 am to SUB
You could probably pour the oil into the cast iron skillet and then microwave the jar a bit on a lower setting until it warms up enough to soften it a bit.
You could make a roux with all that time you spend trying to get it out of the jar.
You might like the oven roux method.
You could make a roux with all that time you spend trying to get it out of the jar.
You might like the oven roux method.
Posted on 10/9/15 at 11:38 am to SUB
take the top off.. put it in the microwave for 15-20 seconds at a time. taking it out and stirring until it's mixed.
Posted on 10/9/15 at 11:43 am to Gris Gris
Fellas, I know how to make a roux, and I often do. Sometimes I use the jar if I'm in a time crunch. Pouring it into a skillet doesn't help because I don't make a big enough gumbo to use the whole jar. I'll try the microwave method next time.
Posted on 10/9/15 at 11:46 am to SUB
quote:
I'll try the microwave method next time.
i've done it several times. it works. just don't heat it more than 15-20 secs at a time. glass gets hot.
Posted on 10/9/15 at 12:08 pm to SUB
quote:
Fellas, I know how to make a roux, and I often do. Sometimes I use the jar if I'm in a time crunch. Pouring it into a skillet doesn't help because I don't make a big enough gumbo to use the whole jar. I'll try the microwave method next time.
Pour it off into a bowl, then, warm the jar, mix it together in the bowl and use the amount you desire. The jars I've seen look like the oil it up to the top of the jar, which is why I suggest mixing it together in the skillet (if using the entire jar) or in another vessel.
It doesn't matter to me that you're using a jarred roux. That's why I offered a suggestion. However, a roux that small could be made in minutes over med high heat ala Paul Prudhomme, rest in peace. You have to heat that jarred roux to cook the trinity in it, anyway.
Posted on 10/9/15 at 12:48 pm to TigerstuckinMS
quote:
Also, prepare yourself. The roux purists are coming. Stay strong.
Posted on 10/9/15 at 1:02 pm to SUB
I second the pan idea. That's what I do as well. Even for a small amount. Pour the amount of oil you want then spoon the hard flour into the pan. Like Gris said, you need to heat it anyway for your trinity.
Posted on 10/9/15 at 2:12 pm to SUB
I use a sturdy fork to break it up.
I also whisk the roux into stock in a large pitcher before adding to pot. Aside from browning and veggies, I don't pay much attention to oil.
Comes out great every time, never have to skim.
I also whisk the roux into stock in a large pitcher before adding to pot. Aside from browning and veggies, I don't pay much attention to oil.
Comes out great every time, never have to skim.
Posted on 10/9/15 at 2:24 pm to SUB
Take one paddle from the mixer and put it into a drill. Tighten drill making sure to work around the notch and then use it to mix the roux. Drill allows for better control over electric mixer.
Posted on 10/9/15 at 2:41 pm to SUB
I can usually give it a good shake for a couple of minutes and it will start to loosen up that flour and mix it back with the oil. It's a pretty decent workout trying to shake for that long.
Posted on 10/9/15 at 5:20 pm to LSUGUMBO
Store the jar upside down.
Posted on 10/9/15 at 8:29 pm to SUB
?? 
I'm not sure why everyone is going through all of this trouble?? I pour the crap out into the garbage and spoon out what I need into my pot after I've sautéed my vegetables and warm it with the vegetables. Once it warms good, I add a small amount of chicken stock or whatever I'm using for liquid , making sure not to cool it off. Add small amount, get it hot, keep doing that until the thick paste turns into my gravy or whatever. Roux mixes in well, has reduced grease that I'll end up having to remove later for gumbos, and don't have the issue with mixing.
I'm not sure why everyone is going through all of this trouble?? I pour the crap out into the garbage and spoon out what I need into my pot after I've sautéed my vegetables and warm it with the vegetables. Once it warms good, I add a small amount of chicken stock or whatever I'm using for liquid , making sure not to cool it off. Add small amount, get it hot, keep doing that until the thick paste turns into my gravy or whatever. Roux mixes in well, has reduced grease that I'll end up having to remove later for gumbos, and don't have the issue with mixing.
Posted on 11/2/15 at 9:08 am to TigerstuckinMS
quote:I finally found the pic I was looking for,
Also, prepare yourself. The roux purists are coming. Stay strong.
Posted on 11/2/15 at 10:52 am to SUB
I "cut" the roux with a butter knife. Once you can get the oil to the bottom, it mixes pretty easily.
Posted on 11/2/15 at 11:05 am to rduple2
I do the same, but it is still a bitch to mix. I am doing the microwave method + hand mixer method from now on.
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