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Started By
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microwave roux question
Posted on 10/5/14 at 5:35 pm
Posted on 10/5/14 at 5:35 pm
How do you cook down the onions peppers and celery? If you dump it into the roux right after its removed from microwave do you then transfer the whole thing to a skillet to cook the veggies down?
What do you do from the time you remove the roux from the microwave until you add the roux to the stock?
What do you do from the time you remove the roux from the microwave until you add the roux to the stock?
5
Posted on 10/5/14 at 5:37 pm to CAD703X
I've never done it in the microwave but I would imagine you cook the veggies down on the stove and add the roux to that pot?
Posted on 10/5/14 at 5:40 pm to CT
I place them on top of my mictowave ribeye to cook properly before adding into the roux
Posted on 10/5/14 at 5:42 pm to Rouge
Posted on 10/5/14 at 5:43 pm to Rouge
I sun dry them then hit them with dat torch
Posted on 10/5/14 at 5:43 pm to CAD703X
Sometimes I dump the roux into a pan and then add the trinity. Sometimes I just add my vegetables to my stock and add the roux in after it cools.
Posted on 10/5/14 at 5:47 pm to CAD703X
Just Say No to microwave roux! How is this even feasible. Lazy fat asses no doubt
Posted on 10/5/14 at 5:47 pm to CAD703X
I only use microwave roux as a "make-up" roux for a gravy or something small. A large 6 cup Pyrex measuring cup is the best thing I have found for this. When it is done, you have a very volatile product in your hands. The Pyrex glass, even tempered can shatter if it gets heated or cooled too fast. The roux inside can blister skin on contact. I carefully spoon in into the vessel with the liquid-vegetables I am cooking.
Posted on 10/5/14 at 5:51 pm to Btrtigerfan
calm down everyone. Microwave roux actually works pretty well and is almost impossible to burn.
Posted on 10/5/14 at 6:43 pm to CAD703X
quote:
CAD703X
quote:the only memories I have from microwaved roux is my mom burning it every time
almost impossible to burn
Never tried it myself
Posted on 10/5/14 at 6:50 pm to thickandthin
quote:
Just Say No to microwave roux!
Why? I stopped building a fire everytime I wanted to cook because technology brought a gas stove. Why not adjust?
quote:
How is this even feasible.
Probably won't see a spike in the electrical bill, never check though.
quote:
Lazy fat asses no doubt
If making rouxs on a stove made you skinny then Paul Prudhomme must have been a microwave disciple.
Posted on 10/6/14 at 7:17 am to thickandthin
quote:Agree. Jar roux is where it's at. Kary's ftw
Just Say No to microwave roux!
Posted on 10/6/14 at 7:41 am to CT
quote:
but I would imagine you cook the veggies down on the stove and add the roux to that pot
This is what I have done in the past and it worked out just fine.
Warning...when you cook a roux in the microwave, your microwave will smell like that roux for several days after you make it. So, the next day when you go to heat up those Chinese take out leftovers...your kitchen will smell like the roux again.
Posted on 10/6/14 at 7:48 am to Crusty
quote:
Warning...when you cook a roux in the microwave, your microwave will smell like that roux for several days after you make it. So, the next day when you go to heat up those Chinese take out leftovers...your kitchen will smell like the roux again.
What's the downside again?
I'm sure it gets old after a day or 2
Posted on 10/6/14 at 9:18 am to LSUGUMBO
Roux snobbery is quickly overtaking beer snobbery on this board.
Posted on 10/6/14 at 9:56 am to fightin tigers
Agreed. I bounce around between making a roux from scratch to the microwave and even buying the Tony Chachere's dry (powder) roux mix. All three of those options make a good gumbo and people never ask me how I made my roux.
Haters gonna hate. I'm gonna eat.
Haters gonna hate. I'm gonna eat.
Posted on 10/6/14 at 10:18 am to CAD703X
My mom used to teach a microwave cooking class at target appliances on course, if znyone remembers that place. I believe that once your roux is right, you then add veggies and stir it well. The veggies impart water and you then microwave 4 more minutes.
Posted on 10/6/14 at 10:39 am to panama city tigerfan
quote:
I believe that once your roux is right, you then add veggies and stir it well. The veggies impart water and you then microwave 4 more minutes.
seems like that might be a bit much but i'm willing to give it a go.
btw, duck fat roux was really good in the seafood gumbo this weekend. i took a few pics let me find them
Posted on 10/6/14 at 10:47 am to thickandthin
quote:
Just Say No to microwave roux! How is this even feasible. Lazy fat asses no doubt
You obviously don't know shite about cooking. How is this even feasible? Dumbass.
I sometimes microwave the roux. I just transfer the roux to my cast iron pot. which you can have on low heat. Then add the Trinity and continue as normal.
Oh, and I'm 5'10" and weigh about 175. And I'm in good shape. No fat arse here.
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