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Started By
Message
What is your roux to liquid ratio?
Posted on 10/1/16 at 11:51 am
Posted on 10/1/16 at 11:51 am
Making a roux and curious as to how much roux to liquid most people here use. Let's use a roux made using one cup oil one cup flour as an example.
11
Posted on 10/1/16 at 12:24 pm to mouton
Cant say for sure. I add until i like the color. Plus dump a couple teaspoons better than bouillon in there
Posted on 10/1/16 at 12:39 pm to Cosmo
I can't say for sure either. I just start with a good amount of stock and then add more as needed. I like a thicker gumbo but as it continues to cook if it thickens too much then I just keep adding stock until it stays where I want it.
Posted on 10/1/16 at 1:00 pm to BigB0882
I do the same. Just curious what ratios folks use.
Posted on 10/1/16 at 1:07 pm to mouton
3:2 animal fat/butter to flour
1:1 oil to flour
Ok. Just reread your question. I don't have a hard and fast rule, for gumbo it's around 5:1, etouffee around 3:1
1:1 oil to flour
Ok. Just reread your question. I don't have a hard and fast rule, for gumbo it's around 5:1, etouffee around 3:1
This post was edited on 10/1/16 at 1:10 pm
Posted on 10/1/16 at 1:27 pm to Masterag
Did I misread your post?surely you didn't mean five parts liquid to on part stock..! 
Posted on 10/1/16 at 1:27 pm to mouton
I just buy a jar of kary's
Posted on 10/1/16 at 1:35 pm to oldcharlie8
If I was to guesstimate I would say I usually use 3 or 4 quarts of stock. I do let my roux simmer/boil in the stock for about an hour though
Posted on 10/1/16 at 2:11 pm to mouton
One and half cup each flour and oil for the roux, per 3 quarts stock, is how I roll.
ETA: first pot of the year lastnight
ETA: first pot of the year lastnight
This post was edited on 10/1/16 at 3:23 pm
Posted on 10/1/16 at 2:14 pm to mouton
I just eyeball because sometime I like it thicker and sometime I use file' in addition.
But I do make a lot of roux. I use a 14" Black skillet and just keep adding flour and oil until I feel like it is enough. When I'm done I normally end up with at about half gallon of roux. Use what I need put rest in mason jar and save for a few months. Which is why I don't buy in jars.
But I do make a lot of roux. I use a 14" Black skillet and just keep adding flour and oil until I feel like it is enough. When I'm done I normally end up with at about half gallon of roux. Use what I need put rest in mason jar and save for a few months. Which is why I don't buy in jars.
Posted on 10/1/16 at 2:28 pm to mouton
Are you asking flour to fat ratio or roux to stock ratio?
1 cup of flour
+
1 cup of oil
=
1 1/3 cups of roux (+ some extra oil)
As for Stock to roux, a survey of recipes in my large set of Louisiana cookbooks revealed a variance of from 20 to 1 all the way down to 6 to 1.
I like a big roux flavor so mine is about 7 or 8 to 1
1 cup of flour
+
1 cup of oil
=
1 1/3 cups of roux (+ some extra oil)
As for Stock to roux, a survey of recipes in my large set of Louisiana cookbooks revealed a variance of from 20 to 1 all the way down to 6 to 1.
I like a big roux flavor so mine is about 7 or 8 to 1
This post was edited on 10/1/16 at 3:49 pm
Posted on 10/1/16 at 2:36 pm to Stadium Rat
Around 10 or 12:1 stock:roux. I like my gumbo on the thinner, brothy end of the spectrum.
Posted on 10/1/16 at 2:37 pm to mouton
quote:
id I misread your post?surely you didn't mean five parts liquid to on part stock..!
No. Lol. 5 parts stock/liquid to 1 part roux.
Posted on 10/1/16 at 2:53 pm to oldcharlie8
quote:
I just buy a jar of kary's
Same here. Great stuff. I use the whole jar.
Posted on 10/1/16 at 3:08 pm to Masterag
quote:
o. Lol. 5 parts stock/liquid to 1 part roux
Sorry, but that just sounds disgusting. Do you taste anything other than roux?
Posted on 10/1/16 at 3:11 pm to mouton
I'm in the "don't know" camp. I just keep adding roux until it's right.
Posted on 10/1/16 at 3:21 pm to TigerstuckinMS
Is this roux to dark???
Posted on 10/1/16 at 3:43 pm to mouton
I don't use a ratio. I use the red sea parting (with a wooden spoon) to let the Jews get through before it closes up to kill Ramses. It always works. My dad taught me. He was a Cajun. His mom was a Jew.
Posted on 10/1/16 at 3:45 pm to mouton
Like I say, it's a rough estimate, but I like a thick gumbo... Maybe it's closer to 7 or 8:1, but not much more. I use wine as a third of my liquid and it cuts down on the roux taste.
Posted on 10/1/16 at 4:06 pm to Masterag
Do u by chance have a picture of this wine/stew gumbo you could share?? 
Don't mean to rag on you. It is probably good just different than what I am used to.
Don't mean to rag on you. It is probably good just different than what I am used to.
This post was edited on 10/1/16 at 4:25 pm
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