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Butter Rouxs
Posted on 3/13/10 at 5:16 pm
Posted on 3/13/10 at 5:16 pm
Burned two butter rouxs last night, and I can't remember the last time I've done that. Using a generic unsalted butter I have never used before, and I'm thinking it must have been that. Anybody ever enountered a difference in butters when making a roux?
Posted on 3/13/10 at 5:32 pm to Mike da Tigah
I only use butter for light rouxs like for an etouffee, never tried it for a gumbo roux.
Posted on 3/13/10 at 5:38 pm to yellowfin
quote:
I only use butter for light rouxs like for an etouffee, never tried it for a gumbo roux.
I use it for gumbos with oil mixed, but I was simply trying to make a light roux for etouffee matter of fact, but it burned before I could even get it started. I think it's the butter though. A buddy of mine says it could have been water they added to the butter to stretch it and that's what made it do that. I'm wondering if that might be it. I have never used this butter before, and never had a problem before. This just blew me away. I'm at a loss, but I'm going get some of my regular butter this evening.
Posted on 3/13/10 at 5:40 pm to Mike da Tigah
That could be the problem, I've never used anything but the land o lakes.
Posted on 3/13/10 at 5:46 pm to yellowfin
quote:
I've never used anything but the land o lakes
That's exactly what I usually use. Works like a charm.
Posted on 3/13/10 at 5:55 pm to Mike da Tigah
dunno about hte off-brands, but i use butter for all of my rouxs......
wife buys landolakes
wife buys landolakes
Posted on 3/13/10 at 5:59 pm to Mike da Tigah
A few years ago I burned 3 consecutive rouxs when making my Christmas Eve gumbo (after cooking for nearly 25 years and never burning one) it was traditional oil/flour, I could not figure it out, I stopped well short of the darkness I usually get to, completely turned off the heat before adding trinity, stirred the whole time, etc, but every time I added the veggies it burned immediately. The only thing I could come up with was the flour was old, so I ran to store bought new flour and the forth one came out great.
So all that to say was your flour old?
So all that to say was your flour old?
Posted on 3/13/10 at 6:12 pm to Tigerpaw123
quote:
So all that to say was your flour old?
Shouldn't be. I go through flour pretty quick. I'd say maybe a month or so at most.
Posted on 3/13/10 at 6:23 pm to Mike da Tigah
quote:
Burned two butter rouxs last night, and I can't remember the last time I've done that. Using a generic unsalted butter I have never used before, and I'm thinking it must have been that. Anybody ever enountered a difference in butters when making a roux?
I use 50-50 mix of Land O lakes unsalted butter and olive oil. Never had a problem. I've never made a pure butter roux.
Posted on 3/13/10 at 8:50 pm to Zach
I make butter roux all the time. Its pretty easy to burn. Never made it with unsalted.
Posted on 3/14/10 at 5:18 am to Mike da Tigah
quote:
Shouldn't be. I go through flour pretty quick. I'd say maybe a month or so at most.
however, who knows how old that four was sitting in the store or in a warehouse before you bought it.
Posted on 3/14/10 at 8:22 am to Mike da Tigah
clarify...clarify....clarify
Posted on 3/14/10 at 8:26 am to AreJay
I only use a butter roux for cream sauces and crawfish etouffee,so I never brown them for these dishes. My rouxs are almost exclusively made with canola oil that holds up very well to a high heat,fast preparation. I've got too damn much ADD to stand for a frickin' hour in one spot.I'm finishing a roux to dark chocolate in 2 beers.
Posted on 3/14/10 at 8:54 am to Zach
quote:
I use 50-50 mix of Land O lakes unsalted butter and olive oil.
olive oil for a roux?
Posted on 3/14/10 at 10:07 am to yellowfin
quote:
olive oil for a roux?
It's healthier. Besides, it's what I use in salads and I don't want two bottles of different oils in the cabinet.
Posted on 3/14/10 at 12:58 pm to Zach
I would think the smoke point of olive oil would be too low to make a roux.
Posted on 3/14/10 at 1:05 pm to yellowfin
quote:
I would think the smoke point of olive oil would be too low to make a roux.
True. That's why I make it at a lower temp for a longer period of time. Ya gotta do that any with butter in it.
Posted on 3/15/10 at 1:20 am to Mike da Tigah
Clarify the butter first. This will remove all moisture and the solids that are burning. You will be left with pure butterfat which has a higher smoke point and you will benefit from the butter flavor. As always, bring your roux to desired color stirring the entire time.
Posted on 3/15/10 at 1:30 am to Zach
\
Not necessarily. High quality, low acidity olive oils have relatively high smoke points, 400+, Pomace Olive oil has a smoke point higher than that of peanut. Pomace doesn't have a good flavor, it is the chemically extracted oil from the pits and flesh after many presses, but cheap and you can call it olive oil... Generally speaking, I don't make many rouxs with olive oil because I dont live the olive taste in my Gumbo's etc..., but have occasionally in a bind.
quote:
quote: I would think the smoke point of olive oil would be too low to make a roux.
True. That's why I make it at a lower temp for a longer period of time. Ya gotta do that any with butter in it.
Not necessarily. High quality, low acidity olive oils have relatively high smoke points, 400+, Pomace Olive oil has a smoke point higher than that of peanut. Pomace doesn't have a good flavor, it is the chemically extracted oil from the pits and flesh after many presses, but cheap and you can call it olive oil... Generally speaking, I don't make many rouxs with olive oil because I dont live the olive taste in my Gumbo's etc..., but have occasionally in a bind.
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