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Jarred Roux Conversion Question
Posted on 3/23/14 at 1:22 pm
Posted on 3/23/14 at 1:22 pm
I am going to make a Chicken and Sausage gumbo and I want to try it using a jarred roux...my question is...
If the recipe says uses 1 cup of oil (8 oz) and 1 cup of flour (8 oz) would that be the equivalent of half a jar of a 16 oz jar of roux?
I know it seems like a simple question...I just have no experience using jarred roux. And before anyone says "make it fresh a jarred roux sucks"...remember...I know how to cook gumbo. I know how to make a roux.
This is an experiment
If the recipe says uses 1 cup of oil (8 oz) and 1 cup of flour (8 oz) would that be the equivalent of half a jar of a 16 oz jar of roux?
I know it seems like a simple question...I just have no experience using jarred roux. And before anyone says "make it fresh a jarred roux sucks"...remember...I know how to cook gumbo. I know how to make a roux.
This is an experiment
3
Posted on 3/23/14 at 1:50 pm to LSUPHILLY72
Use a cup of jarred roux...and stop following recipes verbatim. 
Posted on 3/23/14 at 1:55 pm to jeepfreak
quote:
stop following recipes verbatim
That is what I am trying to do...just had a question about the conversion.
Y'all need to have another Gumbo cookoff like y'all did a couple of years ago.
I remember they had the best Gumbo of all gumbo's when they combine the 3 or 4 gumbo's the contestants cooked to bring to the food kitchen...awesome!!
It should be every other year...the Friday after LSU plays at A&M on Thanksgiving.
Posted on 3/23/14 at 2:05 pm to LSUPHILLY72
I thought this was about a guy named Jarred
Posted on 3/23/14 at 3:07 pm to fleaux
quote:
I thought this was about a guy named Jarred
Got me too.....
This post was edited on 3/23/14 at 5:38 pm
Posted on 3/23/14 at 5:06 pm to LSUPHILLY72
I tried an experiment for the Gumbo Calculator I'm working on. A roux made with
1 cup of flour and
1 cup of oil
yields exactly
1 1/3 cups of roux.
Book it.
ETA: Note: The flour I used was bread flour because that's what I had on hand, but I doubt it makes any difference what flour you use. (Edit: don't use self-rising flour!)
I don't know what the conversion ratio for peanut butter is, sorry.
And speaking of calculators, I called in to Fitzmorris's show Friday. Tom was on vacation and James Carville was subbing for him. His guest was Chef John Folse. I shared the Jambalaya Calculator with them and Folse said he knew about it and told me, "Good job".
Made my day.
1 cup of flour and
1 cup of oil
yields exactly
1 1/3 cups of roux.
Book it.
ETA: Note: The flour I used was bread flour because that's what I had on hand, but I doubt it makes any difference what flour you use. (Edit: don't use self-rising flour!)
I don't know what the conversion ratio for peanut butter is, sorry.
And speaking of calculators, I called in to Fitzmorris's show Friday. Tom was on vacation and James Carville was subbing for him. His guest was Chef John Folse. I shared the Jambalaya Calculator with them and Folse said he knew about it and told me, "Good job".
Made my day.
This post was edited on 3/23/14 at 6:09 pm
Posted on 3/23/14 at 5:20 pm to Stadium Rat
Posted on 3/23/14 at 5:34 pm to Stadium Rat
quote:
I doubt it makes any difference what flour you use.
I'm just going to toss a warning out there. My mom accidentally made a gumbo when I was a kid with self-rising flour with bad results. The dog wouldn't eat it. I can't say for sure it was the flour, but DAMN.
I still have emotional scars.
Posted on 3/23/14 at 5:41 pm to TigerstuckinMS
quote:
self-rising flour
OK, that would make a HUGE difference!
Posted on 3/23/14 at 8:22 pm to Stadium Rat
quote:
His guest was Chef John Folse. I shared the Jambalaya Calculator with them and Folse said he knew about it and told me, "Good job".
America's Test Kitchen recommended All-purpose "bleached" flour. Said they usually wouldn't recommend "bleached" except for roux.
My gumbo came out ok.
Posted on 3/23/14 at 8:24 pm to Stadium Rat
quote:
And speaking of calculators, I called in to Fitzmorris's show Friday. Tom was on vacation and James Carville was subbing for him. His guest was Chef John Folse. I shared the Jambalaya Calculator with them and Folse said he knew about it and told me, "Good job".
Csb, no for real.
Posted on 3/23/14 at 9:06 pm to LSUPHILLY72
This board seriously is hung up on roux.
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