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Posted by
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Whats your favorite roux recipe?
Posted by dustytiger123 on 12/30/13 at 11:49 pm00
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
re: Whats your favorite roux recipe?Posted by OTIS2 on 12/30/13 at 11:50 pm to dustytiger123
What you said.
re: Whats your favorite roux recipe?Posted by Btrtigerfan 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.
re: Whats your favorite roux recipe?Posted by dustytiger123 on 12/30/13 at 11:56 pm to Btrtigerfan
Sounds tasty!
re: Whats your favorite roux recipe?Posted by Gris Gris 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.
re: Whats your favorite roux recipe?Posted by TIGERFANZZ 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.
re: Whats your favorite roux recipe?Posted by yellowfin on 12/31/13 at 7:35 am to dustytiger123
duck fat for gumbo
re: Whats your favorite roux recipe?Posted by HebertFest08 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
re: Whats your favorite roux recipe?Posted by BAYOUBUCKEYE 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!
re: Whats your favorite roux recipe?Posted by Croacka 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
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re: Whats your favorite roux recipe?Posted by OTIS2 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.
re: Whats your favorite roux recipe?Posted by Tiger inTampa 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.
re: Whats your favorite roux recipe?Posted by Kajungee 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.
re: Whats your favorite roux recipe?Posted by Trout Bandit 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 at 9:32 am
re: Whats your favorite roux recipe?Posted by tigerdup07 on 12/31/13 at 9:27 am to dustytiger123
I buy kary's.
re: Whats your favorite roux recipe?Posted by GotDucks? 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.
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