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Started By
Message
Kitchen Bouqet to darken your roux
Posted on 9/28/17 at 2:52 pm
Posted on 9/28/17 at 2:52 pm
I heard this works to darken your roux if you don't want to or can't get your roux dark enough in the skillet.
Any thoughts?
Any thoughts?
14
Posted on 9/28/17 at 2:56 pm to BankLSU
I've used it but would never admit it in public.
Posted on 9/28/17 at 2:57 pm to BlackCoffeeKid
quote:
I've used it but would never admit it in public.
Posted on 9/28/17 at 2:58 pm to BankLSU
as long as you have a fire under it, roux will change color, all the way to black.. the different stages of roux, have different flavor profiles and it changes how it thickens.
Posted on 9/28/17 at 2:59 pm to BankLSU
Yes
No issues with it
No issues with it
Posted on 9/28/17 at 3:37 pm to BankLSU
I've never used to darken a roux. Roux isn't about the color, but about the flavor. KB doesn't add any darkened roux flavor.
If you have difficulty with getting the roux as dark as you'd like it, try the oven roux method. The roux cooks evenly and there's no fear of burning it since its not over direct hit nor do you have to stir it very much. Prep the other ingredients for your gumbo while it cooks. You can get it as dark as you like. I've started making the roux in the oven almost exclusively. I make large quantities usually, so it takes some time, but I can do other things while it's cooking.
If you have difficulty with getting the roux as dark as you'd like it, try the oven roux method. The roux cooks evenly and there's no fear of burning it since its not over direct hit nor do you have to stir it very much. Prep the other ingredients for your gumbo while it cooks. You can get it as dark as you like. I've started making the roux in the oven almost exclusively. I make large quantities usually, so it takes some time, but I can do other things while it's cooking.
Posted on 9/28/17 at 3:39 pm to Gris Gris
This
Posted on 9/28/17 at 3:42 pm to BankLSU
This gives me sad.
Posted on 9/28/17 at 3:43 pm to Gris Gris
quote:
If you have difficulty with getting the roux as dark as you'd like it, try the oven roux method. The roux cooks evenly and there's no fear of burning it since its not over direct hit nor do you have to stir it very much. Prep the other ingredients for your gumbo while it cooks. You can get it as dark as you like. I've started making the roux in the oven almost exclusively. I make large quantities usually, so it takes some time, but I can do other things while it's cooking.
I don't get the aesthetic hang up on this.
I've made really dark gumbos.
Sometimes, I guess I get lazy with the roux and they won't come out as dark. I've always found those fine for what they are and never felt like I had to "artificially" darken them to make them "better."
In other words, don't sweat it and just let it be however it is.
Posted on 9/28/17 at 3:49 pm to Y.A. Tittle
quote:
I don't get the aesthetic hang up on this.
For me, it's not the look but the flavor. I really enjoy a very dark roux flavor.
quote:
Sometimes, I guess I get lazy with the roux and they won't come out as dark. I've always found those fine for what they are and never felt like I had to "artificially" darken them to make them "better."
I've had good gumbo which doesn't have as dark a roux as I make. Dark is my preference.
Artificially darkening the roux doesn't make it taste any better.
Posted on 9/28/17 at 3:54 pm to Gris Gris
Yes, I agree, artificially darkening the roux doesnt make it taste better, but I like the presentation of dark a roux.
Posted on 9/28/17 at 3:57 pm to Gris Gris
quote:
Gris Gris
Do you do the roux in the oven then brown your trinity in the roux afterwards or do you add the roux separately once the stock goes in the pot?
Posted on 9/28/17 at 4:16 pm to Gris Gris
quote:
For me, it's not the look but the flavor. I really enjoy a very dark roux flavor.
No, I get that and that's sort of my point. I'm saying, if somehow your gumbo doesn't come out as dark, just leave it as is. Kitchen Bouquet ain't doing anything to make it "better."
Posted on 9/28/17 at 4:27 pm to BankLSU
quote:
I heard this works to darken your roux if you don't want to or can't get your roux dark enough in the skillet.
NO, never but I have used worcestershire sauce ala Emeril as part of the cooking process.
Posted on 9/28/17 at 4:32 pm to BankLSU
Every person in this thread has used it.....
except me.
except me.
Posted on 9/28/17 at 4:33 pm to LakeViewLSU
quote:
Every person in this thread has used it.....
Posted on 9/28/17 at 4:33 pm to upgrayedd
quote:
Do you do the roux in the oven then brown your trinity in the roux afterwards or do you add the roux separately once the stock goes in the pot?
Once the roux reaches the point I want, I take it out and start adding the trinity and simmer on top of the stove.
Posted on 9/28/17 at 4:36 pm to Y.A. Tittle
[quote]No, I get that and that's sort of my point. I'm saying, if somehow your gumbo doesn't come out as dark, just leave it as is. Kitchen Bouquet ain't doing anything to make it "better."
Right, though I can understand that some folks still want the color as long as they understand that adding KB isn't a shortcut to a dark roux.
Right, though I can understand that some folks still want the color as long as they understand that adding KB isn't a shortcut to a dark roux.
This post was edited on 9/28/17 at 6:56 pm
Posted on 9/28/17 at 5:08 pm to Gris Gris
quote:I personally agree, but gumbo snobs would be ashamed. (As far as their roux not being dark enough)
I've never used to darken a roux. Roux isn't about the color, but about the flavor.
This post was edited on 9/28/17 at 5:09 pm
Posted on 9/28/17 at 5:11 pm to Ryan3232
quote:
but gumbo snobs would be ashamed.
Who cares if some idiots care more about the color of roux gumbo than the flavor. I could understand if a certain food looked gross without adding some color, but this isn't one of them.
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