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Started By
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Whats your favorite roux recipe?
Posted on 12/30/13 at 11:49 pm
Posted on 12/30/13 at 11:49 pm
I use canola oil and all purpose flower, except for etouffé where i use butter and flour. Does anyone use different types of oil or flour and if so, why?
I am interested in why people use different oils/fats in their roux. Is it for flavor, heat tolerance, color..etc
I am interested in why people use different oils/fats in their roux. Is it for flavor, heat tolerance, color..etc
10
Posted on 12/30/13 at 11:50 pm to dustytiger123
What you said.
Posted on 12/30/13 at 11:55 pm to dustytiger123
I made gumbo 2 days ago. I used rendered duck fat. You can buy it online.
I use 1.5 flour - 1 oil ratio. I never quit stirring. I use a high heat. I use the onions to stop cooking when I get my color.
I use 1.5 flour - 1 oil ratio. I never quit stirring. I use a high heat. I use the onions to stop cooking when I get my color.
Posted on 12/30/13 at 11:56 pm to Btrtigerfan
Sounds tasty!
Posted on 12/31/13 at 2:03 am to dustytiger123
I use peanut oil and flour for meat gumbos. I made about 4 gallons over the weekend. Made the roux in the oven in my deep cast iron fryer. Perfect.
Posted on 12/31/13 at 7:23 am to dustytiger123
I use an old, time tested, award winning recipe....jar of Kary's dark roux. Can't make it any better & they use the same ingredients I would use-oil & flour. In a pinch, I'll make a roux but in general, would rather spend time on the prep work of the ingredients that can't be duplicated by manufacturers.
Posted on 12/31/13 at 7:35 am to dustytiger123
duck fat for gumbo
Posted on 12/31/13 at 7:37 am to TIGERFANZZ
Karys is good... But it isn't the same, has a different taste than a home made roux done the right way. Plus, why use up valuable beer drinking time. Roux is good for 3-4 beers
Posted on 12/31/13 at 8:13 am to TIGERFANZZ
quote:
I use an old, time tested, award winning recipe....jar of Kary's dark roux. Can't make it any better & they use the same ingredients I would use-oil & flour. In a pinch, I'll make a roux but in general, would rather spend time on the prep work of the ingredients that can't be duplicated by manufacturers.
This!
Posted on 12/31/13 at 8:20 am to TIGERFANZZ
I only make a roux if I forgot to buy some at the store
I know how to make it and can do it just fine but I usually don't bother with it
I know how to make it and can do it just fine but I usually don't bother with it
Posted on 12/31/13 at 8:24 am to HebertFest08
I'll be perfectly serious. If one's homemade roux tastes and looks no better than store bought, that guy needs to work on his roux making technique.
Posted on 12/31/13 at 8:27 am to OTIS2
Place the jar firmly on a non-skid surface.
Grasp lid firmly and here's the tricky part....turn COUNTER - clock wise.
Grasp lid firmly and here's the tricky part....turn COUNTER - clock wise.
Posted on 12/31/13 at 9:16 am to dustytiger123
quote:
I use canola oil and all purpose flower
for a gumbo yes..
I have to admit I watched a guy make a gumbo roux with Country crock spread and flour one time.. And it ended up pretty damn good.
I still live be the motto.
If all gumbos tasted the same the world would be a boring place.
Posted on 12/31/13 at 9:23 am to Kajungee
Posted on 12/31/13 at 9:26 am to dustytiger123
Flour and Oil 1:1. Heat your oil on medium-high heat until it starts smoking. Whisk in your flour and don't stop stirring until the roux is the color you want it. Add in your trinity to stop the cooking process. Easy peezy in less than 5 minutes.
ETA I use canola oil
ETA I use canola oil
This post was edited on 12/31/13 at 9:32 am
Posted on 12/31/13 at 9:27 am to dustytiger123
I buy kary's.
Posted on 12/31/13 at 9:30 am to Gris Gris
Ever try pecan oil for a roux?
Posted on 12/31/13 at 9:44 am to Trout Bandit
quote:
Easy peezy in less than 5 minutes.
Dang 5 minutes? It takes me at least an hour to make my roux.
Seafood Gumbo
flour/oil 1:1-1/4
Trinity
Brown meat. Cubed ham, sausage, salt meat, tasso.
Hot Water, oyster juice and seafood stock (previously made)
Spices, if any is needed.
Add whole cleaned crabs and claws (already boiled of course)
Then raw oysters
After about 6 hours of cooking, turn off fire. Add shrimp and lump crab meat. Let sit over night. Enjoy the next day.
Posted on 12/31/13 at 9:52 am to GotDucks?
6 hours you say?
Posted on 12/31/13 at 9:54 am to GotDucks?
If I have enough saved up, I use bacon grease, if not, I use canola oil. I go 1 oil to 1½ flour.
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