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Started By
Message
Are you a Roux snob?
Posted on 9/10/14 at 10:50 am
Posted on 9/10/14 at 10:50 am
ok...so I have always made my own roux...but I am thinking of giving the jar roux a shot...and I hear people are making it in the microwave...thoughts?
23
Posted on 9/10/14 at 10:53 am to mpar98
Most definitely NOT a roux snob here. It's flour browned in fat....a pretty simple thing, when you get down to it. A monkey could make a roux...what difference does it make if I brown the flour in fat or if John Folse's minions do it in 50-gallon self-stirring kettles?
If roux in a jar means that typical LA dishes are cooked more often at home, then I'm all for it. Jarred roux means a quick shrimp stew/etouffee can be a weeknight supper, even if you work. I see it as a homegrown convenience product...why object to it?
If roux in a jar means that typical LA dishes are cooked more often at home, then I'm all for it. Jarred roux means a quick shrimp stew/etouffee can be a weeknight supper, even if you work. I see it as a homegrown convenience product...why object to it?
Posted on 9/10/14 at 10:59 am to mpar98
quote:
.but I am thinking of giving the jar roux a shot
Posted on 9/10/14 at 11:03 am to mpar98
I'm a convert to making it in the oven. Heard about the microwave but never tried it. I have never had jarred roux (at least to the extent that I was aware of).
Posted on 9/10/14 at 11:06 am to mpar98
Nope... Karys roux FO LIFE and I promise you my gumbo is as good as one with homemade roux.
This post was edited on 9/10/14 at 11:07 am
Posted on 9/10/14 at 11:07 am to mpar98
i make my roux 95% of the time. ill use jar if i have to for some reason. its just flour and oil, still prefer to make my own though
Posted on 9/10/14 at 11:07 am to mpar98
My guess is the jar roux has numerous chemical additives which I try to avoid.
Posted on 9/10/14 at 11:07 am to hungryone
quote:
A monkey could make a roux.
What's one level below monkey? That must be me.
Posted on 9/10/14 at 11:08 am to mpar98
quote:Mega Dittos
Most definitely NOT a roux snob here. It's flour browned in fat....a pretty simple thing, when you get down to it. A monkey could make a roux...what difference does it make if I brown the flour in fat or if John Folse's minions do it in 50-gallon self-stirring kettles?
If roux in a jar means that typical LA dishes are cooked more often at home, then I'm all for it. Jarred roux means a quick shrimp stew/etouffee can be a weeknight supper, even if you work. I see it as a homegrown convenience product...why object to it?
Posted on 9/10/14 at 11:08 am to mpar98
i recently used the Jar and it turned out damn good
i have heard of the microwave technique but ill stick to the jar
i have heard of the microwave technique but ill stick to the jar
Posted on 9/10/14 at 11:11 am to djangochained
main reason i dont use jar roux is because it changes the way I have to put my gumbo (or whatever) together. i always add stock to roux, not roux to stock. with jar its roux to stock
Posted on 9/10/14 at 11:13 am to hungryone
quote:
Most definitely NOT a roux snob here. It's flour browned in fat....a pretty simple thing, when you get down to it. A monkey could make a roux...what difference does it make if I brown the flour in fat or if John Folse's minions do it in 50-gallon self-stirring kettles?
If roux in a jar means that typical LA dishes are cooked more often at home, then I'm all for it. Jarred roux means a quick shrimp stew/etouffee can be a weeknight supper, even if you work. I see it as a homegrown convenience product...why object to it?
Posted on 9/10/14 at 11:15 am to Tigertown in ATL
quote:
What's one level below monkey? That must be me.
Since this is TigerDroppings, I should insert some sort of Alabama joke here, right? But I won't.
RE: roux in a jar, the only additives I've seen have been THBQ (keeps fat from going rancid), which is used in many packaged fatty products. I haven't looked at the labels of all jarred rouxs, you might be able to find one with a shorter shelf life and no additives.
If you like to experiment in the kitchen, you can make "roux in a jar" in a pressure cooker. Fat & flour in a closed mason jar, then pressured cooked (sorry I don't remember how long). The technique is described in Modernist Cuisine.
Posted on 9/10/14 at 11:16 am to gmrkr5
quote:
main reason i dont use jar roux is because it changes the way I have to put my gumbo (or whatever) together. i always add stock to roux, not roux to stock. with jar its roux to stock
You can do it the other way: put your jarred roux into a stockpot and heat it up a bit, it will soften/loosen in texture. When it's heated through, put chopped onions into the hot roux & let 'em brown & sizzle. Then add the rest of the veg and proceed as usual.
Posted on 9/10/14 at 11:17 am to mpar98
I am.
Posted on 9/10/14 at 11:18 am to gmrkr5
quote:
main reason i dont use jar roux is because it changes the way I have to put my gumbo (or whatever) together. i always add stock to roux, not roux to stock. with jar its roux to stock
I fall into this category.
Posted on 9/10/14 at 11:19 am to hungryone
quote:
hungryone
All I'm saying is that I sometimes struggle with it.
Posted on 9/10/14 at 11:38 am to hungryone
quote:
You can do it the other way: put your jarred roux into a stockpot and heat it up a bit, it will soften/loosen in texture. When it's heated through, put chopped onions into the hot roux & let 'em brown & sizzle. Then add the rest of the veg and proceed as usual.
no you cant.
believe me i've tried. the jar'd roux doesnt have enough oil in it that will allow it to "melt". you end up with a burned roux/flour mess
This post was edited on 9/10/14 at 11:40 am
Posted on 9/10/14 at 11:45 am to gmrkr5
quote:
believe me i've tried. the jar'd roux doesnt have enough oil in it that will allow it to "melt". you end up with a burned roux/flour mess
It probably depends on the brand of roux...some are thicker/drier and others are oilier. Add some oil to the pot to thin it--you can always skim off any oil that floats to the surface (I de-fat my chicken & sausage gumbo, as I use bone-in chicken and it does tend toward the greasy without skimming).
Posted on 9/10/14 at 11:49 am to mpar98
quote:
Are you a Roux snob?
nope. I buy mine in a jar. preferably kary's roux.
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