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Started By
Message
More Gumbo...Powdered Roux
Posted on 10/25/15 at 8:28 pm
Posted on 10/25/15 at 8:28 pm
The last two weeks I cooked a Chicken and sausage gumbo & a Seafood gumbo using powdered roux. Both turned out wonderful.
Why would anyone do it the old fashion way when that works just as good, if not better?
Why would anyone do it the old fashion way when that works just as good, if not better?
11
Posted on 10/25/15 at 8:33 pm to LSUPHILLY72
For one, I don't believe your claims.
Two, part of making a gumbo (and many other dishes) is in the joy of cooking. I like to sit over a stove, stirring some cajun napalm while drinking a beer. It's part of the fun.
I mean, there's a good chance that in the near future, I could go buy a plastic bag of gumbo from the store and have it taste better than anything I could make. Doesn't mean I'm going to prefer it over my own.
Two, part of making a gumbo (and many other dishes) is in the joy of cooking. I like to sit over a stove, stirring some cajun napalm while drinking a beer. It's part of the fun.
I mean, there's a good chance that in the near future, I could go buy a plastic bag of gumbo from the store and have it taste better than anything I could make. Doesn't mean I'm going to prefer it over my own.
Posted on 10/25/15 at 8:34 pm to LSUPHILLY72
I generally agree with you, powder works OK if you get your process down.
But on this board you had better prepare your anus.
But on this board you had better prepare your anus.
Posted on 10/25/15 at 8:58 pm to LSUPHILLY72
quote:
The last two weeks I cooked a Chicken and sausage gumbo & a Seafood gumbo using powdered roux. Both turned out wonderful. Why would anyone do it the old fashion way when that works just as good, if not better?
You made it or you bought it?
I've never made a roux other than oil, flour and my big cast iron skillet. Not even oven, microwave or store bought. I'm sure all of that works fine but it's just not part of my process and I never cook for a hurry or if I do it isn't gumbo. It's a grilled chicken breast. I can make at least a quart of roux that is black as the ace of spades in 15 minutes or 30 minutes depending on my mood. Just a piece I enjoy doing. It's not a race, it's therapy.
Posted on 10/25/15 at 8:58 pm to StringedInstruments
quote:
or one, I don't believe your claims.
My gumbo was not greasy, I didn't have to skim fat and my picky mother would back up my claim.
Plus, I don't have to worry about scorching the roux.
I see it as a superior way of cooking. Those who make it the old fashion way probably prefer flip phones and standard definition TV's as well.
Posted on 10/25/15 at 9:00 pm to Martini
quote:
You made it or you bought it?
Bought it...making it is next.
Posted on 10/25/15 at 9:41 pm to LSUPHILLY72
quote:
My gumbo was not greasy, I didn't have to skim fat and my picky mother would back up my claim. Plus, I don't have to worry about scorching the roux.
I see it as a superior way of cooking. Those who make it the old fashion way probably prefer flip phones and standard definition TV's as well.
Well now you are just acting like a douchebag. What makes you think someone who cooks the, according to you old fashioned way,makes a greasy gumbo or even has to skim? Apparently you have no actual cooking skills and need a store bought crutch to keep your "picky mother" happy so she will wash your superhero Underoos. And it is also apparent you have no clue how to operate your mothers stove since scorching seems to be an issue with you.
Maybe you and mom should stick to Piccadilly gumbo. They have an early bird discount.
Posted on 10/25/15 at 10:05 pm to Martini
quote:
Well now you are just acting like a douchebag. What makes you think someone who cooks the, according to you old fashioned way,makes a greasy gumbo or even has to skim? Apparently you have no actual cooking skills and need a store bought crutch to keep your "picky mother" happy so she will wash your superhero Underoos. And it is also apparent you have no clue how to operate your mothers stove since scorching seems to be an issue with you.
Maybe you and mom should stick to Piccadilly gumbo. They have an early bird discount.
Preach on brother! I made a gumbo today (couldn't find better weather to make a gumbo). A dark arse roux took me 15 minutes tops, no fear of burning since I know what I'm doing.
I must admit, that I have used the jarred roux before, and while the result was okay, it's more of a hassle to get it out of a jar and keep it from separating than it is to make a roux from scratch.
Posted on 10/26/15 at 12:41 am to Martini
quote:
ell now you are just acting like a douchebag. What makes you think someone who cooks the, according to you old fashioned way,makes a greasy gumbo or even has to skim? Apparently you have no actual cooking skills and need a store bought crutch to keep your "picky mother" happy so she will wash your superhero Underoos. And it is also apparent you have no clue how to operate your mothers stove since scorching seems to be an issue with you.
Maybe you and mom should stick to Piccadilly gumbo. They have an early bird discount.
I will put my cooking skills against you any day of the week and I will let your best friends be the judge. I have read your shitty posts for the last several years and you make every cooking mistake out there.
Posted on 10/26/15 at 7:13 am to LSUPHILLY72
Did you use Bailey's Cajun Creole Roux Mix?
It's duh roux dat makes duh gumbo. An' Bailey's makes duh roux.
Guaranteed Louisiana Cajun. Dat's fa sho!
It's duh roux dat makes duh gumbo. An' Bailey's makes duh roux.
Guaranteed Louisiana Cajun. Dat's fa sho!
Posted on 10/26/15 at 7:19 am to LSUPHILLY72
If you weren't already acting like a douchebag you definitely are now.
Posted on 10/26/15 at 7:43 am to Matisyeezy
This could have been a decent thread, but nay
Posted on 10/26/15 at 8:29 am to LSUPHILLY72
I've used dry roux in gumbos before, and it isn't really all that different than a traditional roux when it's all said and done. Making a roux seems to be a dick measuring contest. The darker and quicker you get there, the bigger you think your dick is. If that's how some people view it, then they will never admit powdered or jarred is even remotely equal.
I will say there is something about the process of making a roux. It can be an enjoyable part of the process that adds to the enjoyment of the final product.
I will say there is something about the process of making a roux. It can be an enjoyable part of the process that adds to the enjoyment of the final product.
Posted on 10/26/15 at 8:33 am to Matisyeezy
quote:
If you weren't already acting like a douchebag you definitely are now.
Oh yeah...it's me. I'm not the one with a history of being a douchebag.
Posted on 10/26/15 at 8:42 am to LSUPHILLY72
quote:
I will put my cooking skills against you any day of the week and I will let your best friends be the judge. I have read your shitty posts for the last several years and you make every cooking mistake out there.
Let's do that. You certainly seem like someone I would love having in my home amongst my friends. Bring mother with you since we all embrace dining with picky people. It will be a swell time and I'll try not to make a shitty post about it after.
See you just insulted every person who has ever made a gumbo by proclaiming a superior way. Now I am just a good old Irish lad from Baton Rouge so what do I know about gumbo and according to you i make every cooking mistake out there but the true Cajuns and southern cooks of the board I'm guessing would disagree with you. Or at least their grandmothers would. As I stated in my first post, I'm sure all of the other ways to make roux are fine but I'm willing to bet most old Cajuns use oil, flour, cast iron and open flame. When done correctly the only oil to skim from a gumbo comes from the fat of the protein being used which is full of flavor and not all should be removed but stirred in.
And if you have trouble scorching, which you said you did and I'm assuming that you meant roux and not herpes than might I suggest lowering the heat, stirring more frequently and take your time.
Tell mother hello for me.
Posted on 10/26/15 at 8:44 am to LSUPHILLY72
You can not get the traditional dark roux flavor with a powder. The roux is the main component of a gumbo.
Jarred roux will work but jarred and powder is two different things.
Jarred roux will work but jarred and powder is two different things.
Posted on 10/26/15 at 9:03 am to LSUPHILLY72
I've used thismethod before with success.
This post was edited on 10/26/15 at 9:04 am
Posted on 10/26/15 at 9:07 am to BottomlandBrew
quote:
there is something about the process of making a roux. It can be an enjoyable part of the process that adds to the enjoyment of the final product.
I agree
quote:
e used dry roux in gumbos before, and it isn't really all that different than a traditional roux when it's all said and done. Making a roux seems to be a dick measuring contest. The darker and quicker you get there, the bigger you think your dick is. If that's how some people view it, then they will never admit powdered or jarred is even remotely equal.
I agree
Posted on 10/26/15 at 9:44 am to BottomlandBrew
quote:
I've used dry roux in gumbos before, and it isn't really all that different than a traditional roux when it's all said and done. Making a roux seems to be a dick measuring contest. The darker and quicker you get there, the bigger you think your dick is. If that's how some people view it, then they will never admit powdered or jarred is even remotely equal.
Well I don't know about that as there are plenty of discussions on this board about all sorts of ways to make a roux, microwave, oven, stovetop, jarred , now powdered but I've never seen any particular thread in which one was proclaimed better. Well until the OP did in this thread. I cook mine because I like it, I have always done it, I can control the outcome of it and I know it works. Just because it is traditional doesn't mean it is wrong and the same goes for the other types. To each his own as I said above but then apparently because I use a way that has been proven for what, a few hundred or so years around these parts I'm a fossil?
I'll flip my phone shut, walk across the room , turn off the Sylvania console, sit on the Davenport and listen. Maybe I'll smoke a Picayune and sip a pull top Falstaff.
Posted on 10/26/15 at 9:52 am to Martini
^
^
^
I'm with geezer. PP's fast and furious method for me.
^
^
I'm with geezer. PP's fast and furious method for me.
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