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Started By
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OK to let roux sit overnight right?
Posted on 12/24/14 at 8:02 am
Posted on 12/24/14 at 8:02 am
pretty sure this is cool, kind of a dumb question but have never done it, I can make my roux add my seasoning, then just let it cool and sit overnight right? Want to save time and just start it in the morning. Does it need to be refridgerated?
This post was edited on 12/24/14 at 8:03 am
10
Posted on 12/24/14 at 8:07 am to mpar98
I wouldn't do it, but if you do, definitely put it in the fridge.
Posted on 12/24/14 at 8:12 am to mpar98
I've known people to make a batch of roux and refrigerate for use the following day no problem.
Posted on 12/24/14 at 8:15 am to mpar98
No need to refrigerate. It's gonna get real hot soon anyway!
Posted on 12/24/14 at 8:18 am to mpar98
I'd respond, but I've previously died from eating roux that's been left out.
Posted on 12/24/14 at 8:40 am to Boudreaux35
quote:
I wouldn't do it,
Why? I almost always make a double batch and put some in fridge/freezer.
Posted on 12/24/14 at 9:21 am to mpar98
yes.
Posted on 12/24/14 at 9:21 am to mpar98
you don't have to refrigerate roux. hell.....it stays in a jar on a shelf for weeks at the grocery store.
Posted on 12/24/14 at 9:43 am to mpar98
It's flour and oil. I don't see a problem.
Posted on 12/24/14 at 9:47 am to TigerHam85
Ditto.
Posted on 12/24/14 at 9:48 am to mpar98
I always make my roux ahead of time and jar it and set it out on the counter or in the pantry. Think about it, it is oil and flour, both of which sit out at room temp. It will be perfectly fine.
Posted on 12/24/14 at 10:29 am to BigB0882
it lasts a very long time, dont put it in fridge
Posted on 12/24/14 at 10:43 am to LEASTBAY
quote:
it lasts a very long time, dont put it in fridge
Why not? Is the fridge going to kill it?
I use animal fat for rouxs often. Should I keep that out too?
Posted on 12/24/14 at 11:39 am to mpar98
You'll be fine. But just to be on the safe side make sure your last will and testament is in order.
Posted on 12/24/14 at 11:40 am to LSUAfro
its just for one day, gonna seperate most likely and be harder to stir if cold. Not really that big of a deal though.
Posted on 12/24/14 at 2:55 pm to mpar98
What do you mean by "add my seasoning"?
The roux alone should be fine.
The roux alone should be fine.
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