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re: Are you a Roux snob?
Posted on 9/11/14 at 6:49 am to mpar98
Posted on 9/11/14 at 6:49 am to mpar98
I have used jar roux.. once maybe twice for a gumbo for some reason, I don't remember why.
It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.
I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.
It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.
I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.
2
Posted on 9/11/14 at 10:53 am to Kajungee
quote:
It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.
Same here as I wrote above. It tastes different to me and I found the texture to be a bit different. Savoie's uses a combo of oils and hydrogenated palm oil. Just didn't taste as good as mine.
Posted on 9/11/14 at 1:26 pm to Kajungee
quote:
I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.
Not true at all. I've got a roux almost black int he microwave without burning. You just have to reduce your microwave time. I start out at like 1.5 minutes, then stir, then 1.25 minutes, stir, and go down in increments. You can get it very dark.
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