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Posted on 10/28/14 at 5:04 pm to sloopy
Well, just scorched a test batch. Used a cast iron this time and the stove was on 3. Stored with a whisk at the beginning to dissolve/mix all the flour then switched to wood spatula. All flour was dissolved, but it still clumps, what gives? I want to better by roux skills instead of stopping short everytime...
10 minutes
20 Minutes in
10 minutes
20 Minutes in
Posted on 10/28/14 at 5:06 pm to sloopy
You shouldn't use a metal whisk on cast iron fwiw.
Posted on 10/28/14 at 5:13 pm to KosmoCramer
I figured that, that's why I switched to the spatula. By far the worste roux I've made. 
I'm forever going to stop the short now...
I'm forever going to stop the short now...
This post was edited on 10/28/14 at 5:17 pm
Posted on 10/28/14 at 5:21 pm to sloopy
have you tried running your flour through a flour sifter?
Posted on 10/28/14 at 5:28 pm to sloopy
How old is your flour?
Posted on 10/28/14 at 5:29 pm to sloopy
Is your oil cold or hot when you start? I don't turn on the heat until it's all mixed together well, but others heat the oil. Should work either way.
What kind of flour? I use AP.
Your #3 might be too hot for you. Are you stirring constantly? Don't stop for anything.
I use a metal whisk when I first start it to mix it well. I don't scrape, though, at that time.
Don't give up and, if you do, try the oven.
What kind of flour? I use AP.
Your #3 might be too hot for you. Are you stirring constantly? Don't stop for anything.
I use a metal whisk when I first start it to mix it well. I don't scrape, though, at that time.
Don't give up and, if you do, try the oven.
Posted on 10/28/14 at 5:32 pm to Gris Gris
quote:Interesting. I've never heard of doing it like that.
I don't turn on the heat until it's all mixed together well
Posted on 10/28/14 at 5:34 pm to Winkface
quote:
I've never heard of doing it like that.
I guess my Mom must have done it that way. Sometimes, I'll heat it if I remember, but it's not HOT, when I add the flour. Works either way, though.
I don't do it that way for a butter roux.
This post was edited on 10/28/14 at 5:35 pm
Posted on 10/28/14 at 5:37 pm to sloopy
What's your ratio of oil to flour? The less oil, the more chance of burning. I generally go 1:1, though with the big rouxs, I probably use more flour than oil.
Do you add the roux gradually, stirring to combine as you go?
Do you add the roux gradually, stirring to combine as you go?
This post was edited on 10/28/14 at 5:40 pm
Posted on 10/28/14 at 5:40 pm to KosmoCramer
Posted on 10/28/14 at 5:41 pm to Houma Sapien
I have not.
Posted on 10/28/14 at 5:41 pm to Gris Gris
Do you use one of these?
Posted on 10/28/14 at 6:00 pm to Gris Gris
quote:
Is your oil cold or hot when you start? I don't turn on the heat until it's all mixed together well, but others heat the oil. Should work either way.
Hot
quote:
What kind of flour? I use AP
Same
quote:
Your #3 might be too hot for you. Are you stirring constantly? Don't stop for anything.
Constantly stir
I usually use 1:1 this time I went 1.25 oil 1 flour.
I'm not going to give up. I have a want for that silky smooth dark chocolate look instead of peanut butter color that i Usually get.
Posted on 10/28/14 at 6:24 pm to sloopy
You dont need to get your roux that dark. Throw your onions in when its a little darker than peanut butter and cook that for 30-45 minutes. The roux will get darker and the onions will cook down and start to brown.
This post was edited on 10/28/14 at 6:57 pm
Posted on 10/28/14 at 9:15 pm to sloopy
Sloopy,
Please try this:
==Measure your flour. Dump it in the skillet.
==Measure your oil. Pour it in the skillet.
==Apply heat.
==Stir or whisk. I promise, in less than a minute, it will be as smooth as silk. No sifting necessary.
==Proceed as normal.
I use AP flour and vegetable oil. 1 to 1 ratio by volume. For example, 1 cup of flour to 1 cup of oil. There's nothing wrong with adding a little more oil. You'll just be doing more skimming.
Please try this:
==Measure your flour. Dump it in the skillet.
==Measure your oil. Pour it in the skillet.
==Apply heat.
==Stir or whisk. I promise, in less than a minute, it will be as smooth as silk. No sifting necessary.
==Proceed as normal.
I use AP flour and vegetable oil. 1 to 1 ratio by volume. For example, 1 cup of flour to 1 cup of oil. There's nothing wrong with adding a little more oil. You'll just be doing more skimming.
Posted on 10/28/14 at 10:20 pm to Langland
I don't understand having to skim oil from the roux. I skim grease from meats. In seafood gumbo, there's nothing to skim. I posted a link in another gumbo thread to a thread where most people said they don't have to skim other than meat grease. If I use 7 cups of oil, no way I skim that much plus it all solidifies when it cools.
Here's the link.
LINK
Here's the link.
LINK
This post was edited on 10/28/14 at 10:22 pm
Posted on 10/28/14 at 10:39 pm to Gris Gris
quote:
I don't understand having to skim oil from the roux
I'm not talking about skimming the oil from the roux itself. I'm talking about skimming the oil from the gumbo.
Posted on 10/28/14 at 11:39 pm to Langland
That's what I don't understand. The only thing I have to skim is meat grease. My roux doesn't separate such the oil comes to the top.
Posted on 10/29/14 at 12:36 am to Gris Gris
quote:
My roux doesn't separate such the oil comes to the top.
If you like your gumbo that way, then you should keep making it that way. Just know that your gumbo has a lot of extra fat and calories from the trapped oil.
This post was edited on 10/29/14 at 12:40 am
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