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Started By
Message
Any microwave roux fans?
Posted on 3/21/14 at 7:52 pm
Posted on 3/21/14 at 7:52 pm
(no message)
Posted on 3/21/14 at 7:58 pm to mouton
I did it once. It worked great. I've developed a reaction to wheat though, so I haven't done it since.
Posted on 3/21/14 at 8:27 pm to mouton
Roux is something that is no better homemade than out the jar from the store.
:runsandhidesinthewoods:
:runsandhidesinthewoods:
Posted on 3/21/14 at 8:29 pm to mouton
Have not tried it I'm all about the oven roux though.
Posted on 3/21/14 at 8:30 pm to mouton
I'm not a fan of it but I've learned to do it well enough in the microwave that I can get by in a pinch.
It's not my method of choice by any means though.
It's not my method of choice by any means though.
Posted on 3/21/14 at 8:31 pm to DownshiftAndFloorIt
quote:
Roux is something that is no better homemade than out the jar from the store.
I tend to agree. But I don't mind making a roux. I stir about 2 beers than put it in the oven usually.
Posted on 3/21/14 at 8:37 pm to mouton
quote:
mouton
I have done it. I do it in a pyrex 2qt measuring cup. I whisk it often when it starts browning.
I prefer the range top method with my bendy spatula and beer.
I do the microwave thing when I didn't make enough.
Posted on 3/21/14 at 9:05 pm to mouton
Yep. I love it. I can take it to any color I want to in a short time with minimal stirring.
Posted on 3/21/14 at 9:46 pm to mouton
ive been scared to try...I've heard of people ruining pyrex trying to make microwave roux
Posted on 3/21/14 at 10:14 pm to lsufanintexas
quote:
How does one microwave roux?
Here's how I do it. Yes, you can break a Pyrex by subjecting it to different temperatures. So I make sure I put a paper towel on the microwave plate and a towel to the surface that I transfer the Pyrex to. I use a wide, flat bottomed bowl.
I microwave for two minutes and stir with a whisk. Microwave two minutes more and stir. By this time, it's getting a nice blonde color. From this point on, I microwave in one minute increments and stir until I get the color I want. Doesn't take long. Be sure to grab the Pyrex with a thick towel, as the bowl will be HOT.
Posted on 3/21/14 at 10:32 pm to DownshiftAndFloorIt
quote:
Roux is something that is no better homemade than out the jar from the store. :runsandhidesinthewoods:
This is true, but I also don't pay 6 bucks for 2 cups of flour and 2 cups of oil.
This post was edited on 3/21/14 at 10:34 pm
Posted on 3/21/14 at 10:33 pm to mouton
I make too much gumbo at one time for it to be useful to me regardless of the quality.
Posted on 3/21/14 at 10:38 pm to mouton
Never tried it. Making a roux gives me a break from whatever is going on in the house, and I can stand at the stove and mindlessly stir and drink a beer and not have to worry with anything else going on
Posted on 3/21/14 at 10:40 pm to Mike da Tigah
quote:
Mike da Tigah
So, you're one of the invalids that can't make a homemade roux so you cling to the crutch????
Posted on 3/21/14 at 10:43 pm to OTIS2
quote:
So, you're one of the invalids that can't make a homemade roux so you cling to the crutch????
WTF are you talking about? I make my own roux. I just said I don't pay six bucks for flour and oil in a jar.
It's just browned flour suspended in freaking fat, not the equivalent of rocket science here.
Posted on 3/22/14 at 6:54 am to Mike da Tigah
I've got about 6 converts who've seen me do it, they don't go back. Very easy to get exact color you want.
Posted on 3/22/14 at 7:24 am to andouille
My Aunt is one of the best cooks I know and she makes it in the microwave.
Her method is to heat just the oil for 2 minutes then add the flour. Heat 2 minutes...... after that its 1 minute increments.
Her method is to heat just the oil for 2 minutes then add the flour. Heat 2 minutes...... after that its 1 minute increments.
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