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re: Roux trouble
Posted on 11/14/13 at 11:02 am to bigcheese
Posted on 11/14/13 at 11:02 am to bigcheese
Cheese, how did it turn out?
I'm glad you're not giving up and you've continued to try until you get it right. Once you do, you'll be on your way.
Veg oil should be fine. Some folks use canola. I generally use peanut. You can add bacon grease to that if you want. I wouldn't mix butter in it, but I haven't tried that.
I'm glad you're not giving up and you've continued to try until you get it right. Once you do, you'll be on your way.
Veg oil should be fine. Some folks use canola. I generally use peanut. You can add bacon grease to that if you want. I wouldn't mix butter in it, but I haven't tried that.
2
Posted on 11/14/13 at 11:16 am to Gris Gris
quote:
I generally use peanut.
Hmm. I've never used peanut oil. I may have to try this next time.
Posted on 11/14/13 at 3:01 pm to Gris Gris
My last roux turned out a lot better! Not as dark as I wanted but definitely good! I am super excited and ready to give it a go again soon! I read through everyone's suggestions and am ready to try my hand again! I think I might use peanut oil next time I make it not he stove and I also want to try the oven method!
I'm not too sure about the hot/cold separation as everyone seems to have different methods but I did the hot roux/ cold stock and it seemed to work well!
Edit: I just want to say that I am really grateful for everyone's comments, it's awesome to get these questions that I had answered! It means the novice can progress further! I'll be practicing my roux making skills often now!
I'm not too sure about the hot/cold separation as everyone seems to have different methods but I did the hot roux/ cold stock and it seemed to work well!
Edit: I just want to say that I am really grateful for everyone's comments, it's awesome to get these questions that I had answered! It means the novice can progress further! I'll be practicing my roux making skills often now!
This post was edited on 11/14/13 at 3:03 pm
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