- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Making a roux
Posted on 10/18/15 at 6:33 pm
Posted on 10/18/15 at 6:33 pm
For years I have stood over the stove determindly stirring my flour and oil to get that perfect dark chocolate brown roux. It wasn't until today that I used Chef Paul's way of having your oil at the smoking point before adding flour that I understood the easiness of it
I have taken at least an hour, in the past and copious beers, to get the color needed
I read, somewhere, maybe here, to heat the oil til it starts smoking and then add flour. It worked wonderfully. I had a dark chocolate roux in 20 mins. I recommend all to try it. Once again thanks Chef Paul
I have taken at least an hour, in the past and copious beers, to get the color needed
I read, somewhere, maybe here, to heat the oil til it starts smoking and then add flour. It worked wonderfully. I had a dark chocolate roux in 20 mins. I recommend all to try it. Once again thanks Chef Paul
6
Posted on 10/18/15 at 7:10 pm to thickandthin
I use that method too. When you get brave you can have a dark roux in less than 5 minutes. 
Posted on 10/18/15 at 8:08 pm to Trout Bandit
I used the "turbo roux" method this weekend. Got oil smokin hot then added flour and turned off the heat. I whisked like a mad man and got a med dark brown roux in less than 10 mins. Residual heat from the Dutch oven worked like a champ.
Posted on 10/18/15 at 8:25 pm to Geaux2Hell
Always used this method after listening to John Folses radio show. However, I don't cut off the heat. I get it to smoke point then stir. Dark chocolate roux takes about 12-15 minutes
Posted on 10/18/15 at 10:00 pm to BugAC
I used a powdered roux today for the first time and it turned out winderful.
Posted on 10/19/15 at 1:20 am to thickandthin
Good for you!
Posted on 10/19/15 at 5:46 am to thickandthin
Yep. His method is excellent.
Posted on 10/19/15 at 8:45 am to thickandthin
i make roux like this sometimes but you gotta be careful, can burn it real quick. i usually take my time a little more and shoot for 30 min...
Posted on 10/19/15 at 10:30 am to thickandthin
Yeah, I usually crank the heat up as well and am done in about 30 min tops. You just have to stir a lot and fast. The flour should sizzle when you put a pinch in the oil.
Posted on 10/19/15 at 11:23 am to thickandthin
quote:
I have taken at least an hour, in the past and copious beers, to get the color needed
What was the problem with this method?
Posted on 10/19/15 at 11:51 am to tenfoe
Microwave.
Had 2 cups dark roux in 8 minutes and while it was cooking one minute at a time I was able to get the stock going and junk.
Haven't burned a roux yet.
Had 2 cups dark roux in 8 minutes and while it was cooking one minute at a time I was able to get the stock going and junk.
Haven't burned a roux yet.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News