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Message
Question about my rouxs updated on of 3
Posted on 10/27/14 at 5:03 pm
Posted on 10/27/14 at 5:03 pm
When I make a roux it usually turns out with a paste type consistency, almost like it is starting to clump up, usually something like the pic below. I have never gotten it to a silky looking texture that I see in this board a good bit. I use 1cup of oil and 1 cup of flour over medium high heat. Any suggestions?
This post was edited on 10/28/14 at 4:59 pm
7
Posted on 10/27/14 at 5:08 pm to sloopy
Lower the heat, be patient, and keep stirring
Posted on 10/27/14 at 5:08 pm to sloopy
You're not through. That roux will smooth out and darken in a few more minutes.
Posted on 10/27/14 at 5:10 pm to sloopy
That roux isn't done yet. I whisk it when I first put the flour and oil together to make sure of no lumps. Not everyone does, though.
Posted on 10/27/14 at 5:13 pm to Gris Gris
quote:
That roux isn't done yet. I whisk it when I first put the flour and oil together to make sure of no lumps. Not everyone does, though.
I do the same.
So am I just not cooking it long enough? Too scared to burn it... Burned one a few years ago leaving me gun shy.
Posted on 10/27/14 at 5:20 pm to sloopy
too much flour-to-oil. try going 60/40 oil to flour
and yes keep it cooking, you wont burn it as long as you stir.
p.s. a whisk works better
p.s.s. usually not a good idea to cook a roux in a stock pot or other type of thin pot
and yes keep it cooking, you wont burn it as long as you stir.
p.s. a whisk works better
p.s.s. usually not a good idea to cook a roux in a stock pot or other type of thin pot
Posted on 10/27/14 at 5:23 pm to sloopy
It's not dark enough for me. The worst that can happen is that you burn it and start over. I think you'll enjoy it more if you let it get darker. If you're worried, stick in the oven on 350 and let it go until it's much darker, stirring it to keep it even about every 10 minutes. It won't be on direct heat there. OR, turn the heat on the stove lower and keep going there. The lower, the longer, but the less chance of burning.
If you keep stirring, it really shouldn't burn. Just remove it from the heat and add the onions quickly and stir.
If you keep stirring, it really shouldn't burn. Just remove it from the heat and add the onions quickly and stir.
Posted on 10/27/14 at 5:27 pm to Gris Gris
Thanks for the feedback.
I tend to use a silicone spatula since I can move every inch of the roux, where as with a wisk I feel like pieces are more likely to burn since it doesn't turn everything over. If that makes sense.
I tend to use a silicone spatula since I can move every inch of the roux, where as with a wisk I feel like pieces are more likely to burn since it doesn't turn everything over. If that makes sense.
This post was edited on 10/27/14 at 5:30 pm
Posted on 10/27/14 at 5:30 pm to sloopy
I hope it turns out well. Let us know. Otis does the high heat fast version and "claims" to have good results. 
I kid. That method works very well. I've done it myself.
The more often you make a dark roux, the more comfortable you will get over time and you'll almost get a natural feel for where to draw the line.
I kid. That method works very well. I've done it myself. The more often you make a dark roux, the more comfortable you will get over time and you'll almost get a natural feel for where to draw the line.
Posted on 10/27/14 at 5:36 pm to Gris Gris
You emulate me, don't you, GG? 
Posted on 10/27/14 at 5:38 pm to Gris Gris
Any other indications that it's burnt besides smell? The only one I've burnt, I didn't realize until after veggies and stock was added.
Posted on 10/27/14 at 5:59 pm to sloopy
quote:
Any other indications that it's burnt besides smell?
Black specks.
Posted on 10/27/14 at 6:10 pm to Langland
Like others have said, the roux will smooth out. I too use half oil and half four. Three-fourths of the way thru it starts to get a little clumpy and pasty, then a few minutes later it smooths out.
As far as a safe way to do it, you can make it as dark as you feel comfortable, but add some Kitchen Bouquet before your final seasoning to get the color like you want it.
Another safe way is to buy some roux at the grocery store.
As far as a safe way to do it, you can make it as dark as you feel comfortable, but add some Kitchen Bouquet before your final seasoning to get the color like you want it.
Another safe way is to buy some roux at the grocery store.
Posted on 10/27/14 at 6:39 pm to sloopy
Yeah, black specks and bitter taste.
Posted on 10/27/14 at 6:40 pm to sloopy
Use a flat wooden spoon to stir your roux.
I used to take 45 min to an hour to make a roux until I came upon John Besh's suggestion to heat the oil smoking hot and add all of your flour and stir like crazy for fifteen minutes.
Comes out great and in much less time. Just have your trinity chopped and at the ready to temper the roux when it is done.
I used to take 45 min to an hour to make a roux until I came upon John Besh's suggestion to heat the oil smoking hot and add all of your flour and stir like crazy for fifteen minutes.
Comes out great and in much less time. Just have your trinity chopped and at the ready to temper the roux when it is done.
Posted on 10/27/14 at 6:41 pm to Langland
quote:
As far as a safe way to do it, you can make it as dark as you feel comfortable, but add some Kitchen Bouquet before your final seasoning to get the color like you want it.
Another safe way is to buy some roux at the grocery store.
Posted on 10/27/14 at 6:45 pm to Langland
quote:
add some Kitchen Bouquet
That doesn't give you the dark roux flavor that makes gumbo so good. You could put KB in anything to "dye" it dark, but it's not a flavor substitute.
Posted on 10/27/14 at 6:50 pm to ruzil
quote:
John Besh's suggestion to heat the oil smoking hot and add all of your flour and stir like crazy for fifteen minutes.
Yep and I like his suggestion of adding the onions first and letting them cook down before adding the other components of the trinity.
Posted on 10/27/14 at 6:53 pm to glassman
quote:
Yep and I like his suggestion of adding the onions first and letting them cook down before adding the other components of the trinity
Thanks, Glass, I totally forgot about that.
I got some Wayne Jacob's andoille and will do the deed this weekend. I might even make my own stock in my pressure cooker and roast those chicken bones for more flavor.
Can't wait.
Posted on 10/27/14 at 6:58 pm to Langland
quote:
As far as a safe way to do it, you can make it as dark as you feel comfortable, but add some Kitchen Bouquet before your final seasoning to get the color like you want it.
This makes zero sense. You want roux dark because of the flavor it imparts. Adding Kitchen Bouquet is like adding food coloring.
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