- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Witnessed a guy make a dark roux in about 5 min
Posted on 1/4/16 at 2:54 pm
Posted on 1/4/16 at 2:54 pm
This past sat while at my buddy's camp we walked to his neighbors camp and saw an older guy cook a dark roux in about 5 min. He told me he cooks it on HOF (high as frick) and con't to stir constantly at a fast pace. anyone else have success this way? All I've ever seen as far as directions go is it takes 45 min to do this
13
Posted on 1/4/16 at 2:57 pm to GeauxGoose
Paul Prudhomme cooked his roux over high heat pretty quickly. I've done it when it's been a pretty small roux. I don't do it with a large one, generally. I might start one on high heat, but I lower the heat as it starts to darken to make sure it's even.
Posted on 1/4/16 at 2:57 pm to GeauxGoose
Yep, working with a non stick pan makes this 1000x easier.
Huge key is not to have any material that can burn. Oil and flour only.
Also, higher the smoke point the better.
Huge key is not to have any material that can burn. Oil and flour only.
Also, higher the smoke point the better.
Posted on 1/4/16 at 2:57 pm to GeauxGoose
Paul Prudhomme has videos on how to do this.
Posted on 1/4/16 at 2:58 pm to GeauxGoose
That's the only roux I make. As the color gets darker you can lower your heat to slow the process down some. Never takes longer than 5 minutes to get it where I want it.
Posted on 1/4/16 at 2:59 pm to MightyYat
This is good to know! I'm sure I'll burn a few batches, but I'll have to try this out
This post was edited on 1/4/16 at 3:00 pm
Posted on 1/4/16 at 2:59 pm to GeauxGoose
i got there in about 12 minutes recently. i was pretty nervous but kept the heat at medium high for the majority of the time
Posted on 1/4/16 at 3:07 pm to GeauxGoose
I make mine this way and it takes about 15 minutes. If you try it, I would definitely invest in a long spoon if you know whats good for you.
Posted on 1/4/16 at 3:09 pm to ruzil
How much are y'all able to make this way at a time Without burning it?
Posted on 1/4/16 at 3:10 pm to GeauxGoose
Always the highest heat the stove has got until near the end, and I pre heat my oil too before adding flour. I like my flour to sizzle when I drop it in the grease like I'm frying chicken. Lol
Posted on 1/4/16 at 3:14 pm to GeauxGoose
quote:
How much are y'all able to make this way at a time Without burning it?
I made a 2cup (1oil/1flour) roux a few weeks back.
Posted on 1/4/16 at 3:19 pm to ruzil
quote:
I make mine this way and it takes about 15 minutes. If you try it, I would definitely invest in a long spoon if you know whats good for you.
That's not a high heat, fast roux though. The way I learned to do it is 1 cup oil heated until smoking then add in 1 cup flour and whisk constantly. You can get to red-brown in about 4 minutes. Black in about 5 minutes and burnt to shite in about 5-1/2 minutes.
Posted on 1/4/16 at 3:21 pm to fightin tigers
quote:
Huge key is not to have any material that can burn. Oil and flour only.
What else would one put in a roux?
Posted on 1/4/16 at 3:21 pm to GeauxGoose
Trout Bandit taught me this technique and it's all I use. If you do burn it, no big deal. Flour and oil are cheap. And you can screw it up more than a few times and still save time over slaving in front of a hot pot forever.
Posted on 1/4/16 at 3:23 pm to GeauxGoose
I mean I guess you could, but I'd rather slow stir to just make sure I get it right the first time.
Posted on 1/4/16 at 3:24 pm to REB BEER
I'm sure it separates and you end up skimming one cup of oil per one cup of flour off the top of the finished gumbo.
Think I'll just start using corn starch.
Think I'll just start using corn starch.
Posted on 1/4/16 at 3:28 pm to Martini
15 min is about the fastest I'm comfortable with...
im not trying to slosh cajun napalm on me because i gotta stir like a madman
im not trying to slosh cajun napalm on me because i gotta stir like a madman
This post was edited on 1/4/16 at 3:29 pm
Posted on 1/4/16 at 3:33 pm to ruzil
quote:
If you try it, I would definitely invest in a long spoon if you know whats good for you.
A wooden, flat ended stirrer works for me, as does a heavy, longer oven mitt. Wooden won't heat up in the hand like a metal implement. I use a whisk for the initial 30 secs or so, just until all of the flour is oil-coated.
Posted on 1/4/16 at 3:36 pm to gmrkr5
quote:
im not trying to slosh cajun napalm on me because i gotta stir like a madman
It's definitely not a method a greenhorn in the kitchen should attempt. Even seasoned cooks will frick up a roux pretty regularly.
Posted on 1/4/16 at 3:38 pm to GeauxGoose
I've seen my mother in law do it.
Here she is, bitch is nuts:
Here she is, bitch is nuts:
This post was edited on 1/4/16 at 3:40 pm
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News