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Started By
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re: Roux Stirrer
Posted on 1/24/16 at 7:57 pm to BoogaBear
Posted on 1/24/16 at 7:57 pm to BoogaBear
quote:
I tell you what, you buy me a 12 pack and crank up some tunes I'll stir a Roux for your any time.
This.
I stand there with a few beers and some jams and go at it. If a buddy is already there then I don't have to clutter the counter with extra beers.
0
Posted on 1/24/16 at 9:18 pm to Joshjrn
quote:
How low do you keep your heat? That sounds like a great way to burn the shite out of your roux
Medium low in a nonstick skillet.
I do it the same way and have NEVER burned a roux.
All the chopping occurs during roux time.
Posted on 1/24/16 at 11:17 pm to Zach
quote:
I do all the prep while the roux is going.
Same here. Making a roux isn't the difficult commitment it's made out to be. If all the prep work is done I'll cook it on a higher heat and stir more often, but it never takes more than 20 minutes or so.
Posted on 1/25/16 at 12:51 am to pelicanpride
How much gumbo do most of you make at once?
Posted on 1/25/16 at 7:50 am to jmh5724
quote:
My wife
I was truly surprised this wasn't one of the first 3 responses. Have an upvote anyway.
Posted on 1/25/16 at 8:21 am to pelicanpride
quote:
Is there a device that will stir your roux for you, so you don't have to stand there forever? Must be a thing, right?
It's called a spoon. And a roux shouldn't take longer than 10 minutes, 15 max.
Heat oil just to smoke point on medium high heat. Add flower, stir constantly until color you like. Add vegetables. Done. My roux takes 8-10 minutes. Learn the trick from J. Folse.
This post was edited on 1/25/16 at 8:23 am
Posted on 1/25/16 at 10:29 am to BugAC
It takes longer if you're making a large roux. I asked above how much gumbo at one time most folks are making. I rarely make less than about 4 gallons at a time and usually about 5 because I'm generally filling the freezer for gifts or to have a good stash for a while. If you're only making a small roux, it definitely doesn't take a very long over high heat.
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