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re: Whats your favorite roux recipe?
Posted on 12/31/13 at 9:54 am to GotDucks?
Posted on 12/31/13 at 9:54 am to GotDucks?
quote:
It takes me at least an hour to make my roux.
That's taking you way too long. You could finish that in 15 minutes tops (I usually leave my roux for seafood gumbo a little lighter than chicken/duck/andouille). If going darker you should be done in 30 minutes max.
eta I use butter for dishes that I want creamier...etouffee, bisque, etc. I'm usually using a lighter roux for these anyway so a low smoke point is ok. For soupier dishes like gumbo and dark roux, it's canola oil.
This post was edited on 12/31/13 at 10:04 am
2
Posted on 12/31/13 at 10:15 am to Woody
quote:
That's taking you way too long. You could finish that in 15 minutes tops
I just do what my late grand pa taught me when I was younger. Gumbo comes out perfect and rich every time for the past 15 plus years
I'll stick to what I've been taught. Posted on 12/31/13 at 10:17 am to GotDucks?
quote:
Dang 5 minutes? It takes me at least an hour to make my roux.
Jesus you got too much time on your hands. Crank up the heat and get to stirring.
Posted on 12/31/13 at 10:23 am to Trout Bandit
quote:
Jesus you got too much time on your hands. Crank up the heat and get to stirring.
That seems to be the consensus here. My grand pa was coon arse through and through. Best cook I've known. This was his method. Slow and dark. Not to toot my own horn or say my grand pa's cooking was better than everyone else's, but to this day I've never tasted a better seafood gumbo than what that man would cook. He put just as much attention and love into that roux as he did with his gumbo.
Posted on 12/31/13 at 10:29 am to GotDucks?
I don't doubt it was delicious. My dad is a great cook and he read about our technique in Paul Prudhomme's first cookbook a long time ago. That's how I was taught. To each his own.
Posted on 12/31/13 at 10:31 am to Trout Bandit
quote:
I don't doubt it was delicious. My dad is a great cook and he read about our technique in Paul Prudhomme's first cookbook a long time ago. That's how I was taught. To each his own.
You sir are correct.
Posted on 12/31/13 at 10:32 am to dustytiger123
Jarred Roux is equal to the Mundane Process of Homemade. "Roux Mavens" will never know the difference.
Posted on 12/31/13 at 10:45 am to Woody
quote:
f going darker you should be done in 30 minutes max
You guys can't tell my wife this shite!!
I know it can be done quicker, but my great grandmother would turn in her grave if I didn't do it the way she taught me. So, 3-4 beers gone and it's done. But, I do throw my trinity and shite in to stop the cooking.
Posted on 12/31/13 at 10:49 am to HebertFest08
quote:
So, 3-4 beers gone and it's done.
I too prefer to judge a roux not by the time that it is cooked but by the number of beers consumed during its creation
Posted on 12/31/13 at 10:54 am to oompaw
Last gumbo I made I used duck fat. U can get it at whole foods. Turned out great
Posted on 12/31/13 at 12:44 pm to Rouge
quote:
Ever try pecan oil for a roux?
I haven't. Pecan oil is pretty pricy to make a large roux. For a small roux, I would think it would work just fine, though.
Posted on 12/31/13 at 1:00 pm to Blind Boy Grunt
quote:
Jarred Roux
Good guy, I served in his wedding.
Posted on 12/31/13 at 4:44 pm to Melleaux Tiger
More flour than oil. NEVER Canola! Peanut or Corn.
Posted on 12/31/13 at 5:26 pm to LSU Tiger Bob
What do you not like about canola for a roux?
Posted on 12/31/13 at 6:18 pm to OTIS2
The smell. The taste. Canola oil stinks and has a funky taste.
Posted on 1/1/14 at 12:59 am to GotDucks?
I use 1:1 oil/AP flour.
Alternate between medium to medium high heat. Blonde roux takes about 7-10 minutes. Medium red roux for étouffée and creole sauce takes about 20-25 minutes. My darkest roux for my gumbo takes about 40 minutes.
Used to have a Cajun food truck in Atlanta before I got cancer in 2011 and used to make my roux by the quarts.
I use peanut oil BTW.
Alternate between medium to medium high heat. Blonde roux takes about 7-10 minutes. Medium red roux for étouffée and creole sauce takes about 20-25 minutes. My darkest roux for my gumbo takes about 40 minutes.
Used to have a Cajun food truck in Atlanta before I got cancer in 2011 and used to make my roux by the quarts.
I use peanut oil BTW.
This post was edited on 1/1/14 at 1:02 am
Posted on 1/1/14 at 10:36 am to Dick Leverage
I start my meat gumbo's by browning my sausage in a dutch oven and starting my roux in the rendered grease. If I need more I use bacon grease or peanut. I do not like store bought roux's at all. They do not compare.
Posted on 1/1/14 at 5:39 pm to djrunner
Canola-1 flour-1.5 and a spoonful of lard.
Posted on 1/1/14 at 5:57 pm to dustytiger123
the left over shite at the end of frying beignets makes a great roux… i don't do it every time, but if i KNOW i'm making gumbo, i'll do beignets that morning, strain the grease and keep the "roux" that's left over..
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