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re: School me on using a pre-made roux.
Posted on 2/9/11 at 12:32 pm to lsufanintexas
Posted on 2/9/11 at 12:32 pm to lsufanintexas
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
3
Posted on 2/9/11 at 12:37 pm to LSUballs
quote:
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
I can tell a difference. It's okay, but homemade is so much better to me. I won't say it's unacceptable. It's much better than the Oak Grove stuff. I've used the jarred a few times, myself, when I had to make a lot of gumbo on very short notice. I wasn't pleased with the results. You can darken it a bit and doctor it to make it better, but not optimal.
Posted on 2/9/11 at 12:40 pm to LSUballs
Also, I don't think I care for whatever oils they use. There's a flavor I detect that I just don't like. I use peanut oil or a pork fat or a mixture of the two for gumbos. I think I recall reading they use vegetable oil and there's a mixture of 3 or 4 oils and some palm oil, maybe?
Posted on 2/9/11 at 1:05 pm to LSUballs
quote:
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
I use this and I am happy.
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