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re: School me on using a pre-made roux.
Posted on 2/9/11 at 12:40 pm to LSUballs
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?
1
Posted on 2/9/11 at 1:12 pm to Gris Gris
You're a gumbo purest Mrs. Gris. And that's awesome. But most people that eat a gumbo made with that jar stuff Savoie's puts out would not be able to tell it was not a homemade roux. Providing all the other ingredients were up to snuff.
But I don't care either way. 97% of the time I make my own roux. I enjoy it and kinda feel like I cheated if I don't.
But I don't care either way. 97% of the time I make my own roux. I enjoy it and kinda feel like I cheated if I don't.
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